This is a bakery owned by the still-under-construction Williamsburg Hotel. The chef is Adam Leonti, previously the chef de cuisine at Vetri and soon to be the chef at the upcoming Italian restaurant in the Williamsburg Hotel (which will probably open around April or May). The location is on Moore Street in Bushwick. When you get off the L and walk past Roberta's, keep walking another block. It's inside one of those garages, across the street from the Wonton factory.
It's a two man operation. Just Leonti and his sous chef baking breads and snacks, using boutique flours that they mill themselves and rotate every few weeks. You can eat inside. There are a couple high tables, but not really anywhere to sit. (There's one stool.) The plan for this place is that Adam gets to experiment with this bakery while the hotel is under construction. He'll then move over to the restaurant and this bakery will supply the bread for the hotel, but still remain open to the public.
They don't have a huge selection of stuff, but what they have is good. A loaf made of the flour du jour, a grilled cheese sandwich, taleggio lasagna, a terrific hazelnut tart, anchovy pizza. I got to try a little of everything. It's all good, as one would expect from a chef of his pedigree. If you're in the neighborhood it's worth a visit.