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Ample Hills Creamery

Ample Hills Creamery

At Eataly, we take breadmaking seriously. Our technique is an ancient art and the key is the highest quality ingredients: 100% organic stone ground flour from Don Lewis' Wild Hive Farm in New York and 150-year-old natural yeast from Italy called "lievito madre". Choose from our vast selection of fresh bread made daily in our wood-burning oven and take home a piece of edible Italian art. It's the same bread we use to make our handcarved sandwiches at Rosticceria.

At Eataly, we take breadmaking seriously. Our technique is an ancient art and the key is the highest quality ingredients: 100% organic stone ground flour from Don Lewis' Wild Hive Farm in New York and 150-year-old natural yeast from Italy called "lievito madre". Choose from our vast selection of fresh bread made daily in our wood-burning oven and take home a piece of edible Italian art. It's the same bread we use to make our handcarved sandwiches at Rosticceria.

Top 10 Sammich Spots according to The Bon Appetit Foodist (dang, makes me want to go back to Victory right now!).

The Foodist: Food News and Trends - Bon Appétit

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depaneur2, Un domingo cualquiera en Brooklyn | Holamama blog

Depanneur, Brooklyn Depanneur partner Nichelina Mavros with their Brooklyn Cured pastrami sandwich © Morgan Ione Yeager

rgastudio-taglio-almacen-restaurant-catalogodiseno (3)

rgastudio-taglio-almacen-restaurant-catalogodiseno (3)

Banana Caramel Tart

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Banana Caramel Tart by Heather Christo Creswell Creswell Creswell Christo

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