Straight from the source

Knead once, knead forever! After falling head over heels for French flours, Jack Koslowsky happily traded New York City’s fine dining scene for the indie bakery life. He began his baking journey at ACQ Bread Co. in Brooklyn, followed by stints at Parpains and Fermentation Générale in Paris, before opening a wood-clad bakery of his own. Here, the heirloom grain enthusiast works his magic on ...