Rolling in Dough


Tonight’s event at Brooklyn Brewery combines the two best ways to work wheat into your diet: beer and bread. As part of their “How To” series, Edible Brooklyn is presenting a night of edification around the art of baking featuring three local bakers. Keith Cohen, from Orwasher’s Bakery in Manhattan, will set up the basics with a short tutorial on breadmaking; Matthew Tilden of Bed-Stuy’s SCRATCHbread, will also provide a how-to lecture; and Alfred Milanese, of Martin’s Pretzels, will talk about the concerns specific to pretzel-making. In case all that talk gets you craving carbs, snacks and products will be available from all three, as well as four dollar Brooklyn brews.

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