At a time when AI is dominating headlines, one New York bakery is embracing technology borrowed from antiquity. Its name is Heritage Grand Bakery.
The baked goods at Heritage are crafted with a proprietary blend of ancient grains. Seventeen varieties of wheat, for example, are used in the bakery’s Ancient Grains Whole Wheat. These are milled using an Astrié mill, an innovative piece of artisanal technology that shaves layers from the grain instead of crushing it under the weight of a running stone. This process provides flour that is more digestible and nutrient-dense.
Next, the dough is hydrated using a dynamized water filtration system, essentially mirroring water’s natural journey through the mountains using motion, magnetism, and natural minerals. This results in energized water, providing improved flavor and texture.
Baking bread in accordance with such exacting standards is a labor of love. Executive Head Baker Mark Fiorentino (formerly of Daniel, Café Boulud) and his team of bakers arrive at 3 a.m. to make the bread from scratch.
Heritage Grand Bakery, 8 W. 40th Street, New York, 212-419-9163.
