Baking delicious bread and pastries is a family tradition at The Bakery. Joe Cobbs, a master baker from San Francisco, began the tradition by baking all types of sumptuous baked goods. His son, Gregory Cobbs, carried on the tradition by becoming a master baker and opening his own bakery.
A military veteran, Gregory Cobbs was stationed in Italy during the war. There, he saw bread being made with flour milled on site. He sampled it and discovered the difference fresh-milled flour made in the bread's overall taste and texture. It was denser, fresher, and better than anything else he was accustomed to eating back home.
Gregory wanted to incorporate this old-world process of making bread at his own bakery. After returning to the States, he opened Brooklyn Bread Lab and began milling the flour on site to make the bread. Customers loved his Italian-style bread so much that they returned in droves to sample it again and again.
Since opening in 1977, The Bakery has been producing its own flour on site and offering fresh-baked bread to customers. Although Gregory has since retired, his son, Ty Cobbs, continues the tradition by maintaining the mill and serving only bread and other baked goods made with fresh-ground flour.
