Reva Castillenti was a sculptor when she started her career. Over time, her medium changed: She dug her hands into blends of flour, water, and native yeast, stretching and pulling dough into rings and smooth, oversized pearls for bagels and boules. She spent her days teaching people how to make breads for themselves, sourcing native and heritage flours for baguettes and bagels she made out of The Brooklyn Kitchen in New York — those bagels won her second place at the World Bread Awards in 2018 and 2019.
But when the coronavirus pandemic hit, she found herself running out of cash and looking for somewhere new to land. “It
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