BK17 Bakery was conceived in a small home kitchen on 17th Street in South Slope, Brooklyn in 2010. Sourdough is used to leaven handmade artisanal breads, cookies, scones, cakes, and even pasta. Although each recipe evokes the flavor, texture, and rustic feel of a traditional European style, BK17 breads have unique characteristics dependent on organic, heritage grains and seasonal ingredients. The goal is to provide a tasty wholesome product whose extended lacto-fermentation allows for maximum flavor and easy digestion.
Current Production Schedule:
BK17 is a small cottage bakery serving Brooklyn, Queens, and Manhattan using heirloom, stone milled flours when possible. Now offering workshops nationwide on sourdough baking! If you are interested in joining the mailing list for bread pop-ups or classes, please send your name, region, and preferred email to firstname.lastname@example.org.
Check out the blog on this site for baking inspiration, updates on my cookbooks Sourdough and Toast & Jam, ingredient research, and culinary adventures in Lebanon. Find seasonally-inspired recipes on the Brooklyn Botanic Garden's Eat Local Blog.