This experiment brought to you by The Williamsburg Hotel.

We’re on hiatus.

It’s been a great year. We milled flour on our 10,000-lb. stone mill, taught classes on baking bread, making pizza and pasta, and collaborated with amazing chefs such as Mark Ladner and Alon Shaya. We thank all the friends we’ve made along the way and now it’s time for us to focus on The Williamsburg Hotel and the opening of our restaurant, Harvey. We look forward to opening our doors soon and hope to see you there. We’ll be happy to supply you with bread, flour and more! Follow us on Instagram for updates: @HarveyinBK | @WburgHotel