Press
The bakery arm of Andrew Tarlow’s Brooklyn restaurant empire produces this sourdough, which had a delicate crust, good sour flavor and, in the words of one taster, “nice negative space” within the loaf.
— The New York Times
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The New York Times
To Slice: Bakeries Take on Pullman Loaves
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The New York Times
Five Great New York Breads
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WNYC
Micro-Farming Sourdough Starter in Your Kitchen
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Serious Eats
Meet She Wolf Bakery, the Bread Behind Roman's, Diner, and Marlow & Daughters
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Bon Appetit
Behind the Scenes at She Wolf, a Bakery That Supplies an Empire
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The New York Times
Eating Lionfish, Green Tea Cookies, Bread From She Wolf Bakery and More (Published 2014)