Inside the Brooklyn Bread Lab Pop-Up in Bushwick

What with pervasive, anti-gluten fear-mongering (sales of wheat-free products have jumped to almost 15 billion, following since-debunked research on non-celiac sensitivity) bread has faced quite the PR crisis; austerely edited from many restaurant menus, and bodily removed from millions of households; regularly swapped with tortillas, lettuce cups, eggplant rounds and mushroom caps, or even—lord help us—slices of raw red pepper.
But that hasn’t deterred chefs like Adam Leonti,