Roberta’s bread oven, under construction.
Photo: Brooklyn Based
We can now add a shipping-container-based bread bakery to Roberta’s growing compound of outbuildings. (It joins a radio station, also housed in a shipping container, plus a greenhouse, a network of rooftop farms, and a soon-to-open 200-person banquet hall next door.) Baker Patrick Mullins plans to churn out 1,000 loaves per day once he’s fully operational; they’ll be distributed among nearby markets and restaurants, banquet hall guests, and — of course — patrons of the restaurant itself. [Brooklyn Based]
