Working alongside Corporate Pastry Chef Raphael Boeri, Liebrandt is overseeing the bakery’s menu creation, staff training, and product presentation. His involvement centers on a specific philosophy: that the most memorable food relies on the synergy of temperature and taste rather than visual appeal alone. By leveraging koji, the team intends to enhance the natural complexity and balance of ingredients, giving each sandwich a distinct identity.
Chef Paul Liebrandt to Lead Culinary Program at Brooklyn’s hacco Bakery
Chef Paul Liebrandt is joining the team behind Williamsburg’s upcoming hacco Bakery Café, tasked with integrating Japanese koji fermentation into a signature sandwich program. The collaboration aims to move beyond standard menu development, focusing on the sensory architecture of flavor, texture, and aroma to create lasting culinary impressions.
This project represents a shift toward more intentional, community-focused dining in Brooklyn. Liebrandt, drawing on his extensive tenure in the New York culinary scene, is guiding the development of offerings that resonate with local habits. The partnership reflects a shared commitment to the idea that exceptional food is a byproduct of collaborative refinement. The hacco Bakery Café is scheduled to open this winter at 160 Bedford Avenue, positioning itself as a hub for exploring the intersection of traditional fermentation and modern craft.
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