Meet Daniel and Brittany Moreno, the owners of the new bakery, café, and flour mill, Kneads, via Zoom on December 7 from 7:00pm- 8:00pm. The Wakeman Town Farm discussion will tour Kneads and feature a talk about their mission and ethos, and a holiday baking demonstration featuring gingerbread.
If you haven't stopped in yet, Kneads offers a fresh, diverse menu that features 100% whole grain organic flour. The married couple focuses on local products and want to bring a newfound appreciation of milling to Westport. The Morenos have partnered with multiple local businesses, including Wakeman Town Farm, to establish farm-to-table connections in our area.
Chef Daniel Moreno graduated with a Bachelor’s degree in Culinary Arts
Management from The Culinary Institute of America. He worked at Restaurant Daniel and Blue Hill at Stone Barns in New York and L’Abeille at the Shangri-La Hotel in Paris. At Blue Hill, Daniel gained a deeper appreciation for the symbiotic relationship between restaurants and local farmers. Now at Kneads, Daniel’s comfortable and modern take on traditional breakfast and lunch dishes highlights
ingredients sourced from local farmers.
Head Baker Brittany Moreno attended Henry Abbot Technical School for Culinary Arts and The Culinary Institute of America, where she obtained a Bachelor’s Degree in Baking and Pastry Arts Management.
Brittany worked at Della Fattoria in Northern California, the prestigious Gramercy Tavern and Blue Hill at Stone Barns in New York, and Carette in the Place de Trocadero and Boulangerie Berthe in Paris.
Working at Blue Hill helped expose Brittany to the ways in which using locally milled flour and properly sourced grains leads to more nutritious and better tasting bread. Brittany carries on this
tradition when baking her fresh breads and pastries at Kneads, making her goods both delicious and ethical.