This Bushwick Chef Is Taking Bread Back To Its Roots. Literally.
7 photos
3 Stages Of Wheat Panzanella<br>
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Adey shows off the sprouted wheat<br>
Ben Miller / Gothamist
Adding mustard flower<br>
Ben Miller / Gothamist
Milling the grano arso<br>
Ben Miller / Gothamist
The extruder (L) can turn out dozens of shapes<br>
Ben Miller / Gothamist
Testing the grano arso rigatoni<br>
Ben Miller / Gothamist
Plating the tagliatelle<br>
Ben Miller / Gothamist