LAST WE SAW Wylie Dufresne, he was engineering Creamsicle doughnuts at his Williamsburg shop, Du's. When it closed during the pandemic, he found himself with some free time and lots of restless energy. "I have a pathological curiosity," he says. I changed a recipe." He turned his attention to a new pursuit-pizza first cooking at home with his family before, in 2021, launching a six-month residency at Breads Bakery in Union Square, using the ovens during their off-hours for carryout pies and a small sit-down setup.
This story is from the March 13 - 26, 2023 edition of New York magazine.
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This story is from the March 13 - 26, 2023 edition of New York magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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