BK17 Bakery was conceived in a small home kitchen on 17th Street in South Slope, Brooklyn. 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 local organic and seasonal ingredients. The goal is to provide a tasty wholesome product whose extended fermentation allows for maximum flavor and easy digestion.
Current Production Schedule:
BK17 is a small subscription cottage bakery serving Brooklyn, Queens, and Manhattan using locally grown and stone milled flours when possible. Now offering workshops nationwide on sourdough baking! If you are interested in joining the mailing list for offerings of bread subscriptions or classes, please send your name, region, and preferred email to firstname.lastname@example.org.
Check out the blog on this site for updates about baking inspiration, my cookbook Sourdough, ingredient research, and other culinary adventures. Find seasonally-inspired recipes on the Brooklyn Botanic Garden's Eat Local Blog.