New York baker’s new ‘sour’ bakery raises concerns

New York City’s first sour bakery is raising questions about whether it is doing enough to keep its customers happy.

The bakery in Brooklyn’s Lower East Side opened on Tuesday and is hoping to serve up seasonal items, including a pumpkin bread loaf, to attract tourists.

But the shop has not made the transition from a bakery to a restaurant.

“I’ve been here for eight years.

And I know what it takes to get customers to come in and experience the food,” said owner and pastry chef Michelle Geller.

“I’ve got to be very careful.

I know that sounds corny but it is very true.”

The shop was founded by Geller and her husband and former pastry chef Kevin Licht, who worked together at Levain Bakery.

They started in 2010 and moved to Brooklyn around 2015.

In an interview with Al Jazeera, Licht said the restaurant’s new owners, who also run the restaurant in Brooklyn, are very much aware of the issues facing their business.

“We’re not trying to put the blame on anyone, but we’ve been working for years to do this,” he said.

“There’s not a lot of things that are happening in Brooklyn that are making people feel uncomfortable.

And we know that there’s a lot that needs to change.”

‘A bit more aggressive’Geller said she is not afraid to be “a bit more confrontational” with her customers.

She is currently trying to raise money on Kickstarter to hire a pastry chef, and is looking to add more food and seasonal items.

The shop is currently only serving food and some bread.

Geller said that while she does not have any plans to expand to a catering space, she plans to make seasonal items available to the public.

“The goal of the shop is to bring customers back to our store for dessert, so if we have to add something to that, it will be just for dessert,” she said.

“There is a bit more aggressiveness than what we were used to in the past, but the customer wants to come back and have a bite.”

Geller also said that her shop is trying to appeal to the “trendy” demographic who may be more open to new experiences.

“My goal is to get into that cool demographic, and it’s a bit like the hipster demographic.

I think people are a bit turned off by the idea of going into a bakery, but if I have something that’s a little more aggressive, then we will be able to sell more things,” she added.

Geller is hoping the new owners of the store will be open to hearing their feedback and working with them to create a “more inclusive and inclusive” bakery.

“We’re looking forward to hearing from them and being able to work with them,” she concluded.

“Bakery and restaurant are two sides of the same coin,” said Geller, adding that the shop’s new owner is committed to creating an environment that “is inclusive to all our customers”.

The New York State Department of Consumer Affairs says that New York’s restaurant and bakery establishments must “provide and maintain reasonable safety conditions and meet all applicable state and federal regulations”.