. >> reporter: since december leonte and his lone employee, best friend jeff kozlowski have also offered classes teaching home bakers, restaurant owners and chefs about the idiosyncracies of baking with fresh flour. >> i haven't heard anything that anybody would argue that using freshly milled flour is less than great for you. >> reporter: keith cohen took over legendary new york bread maker orwashers in 2007. he's about to open a second location on manhattan's west side. cohen buys local flour to make about 25% of his products, but he sees challenges for someone hoping to cook up a business based on baking and milling. >> you have to be able to get the baking down. it's very different than a retail operation because you're responsible for delivering the product and receivables so you become more of a manufacturer/trucking company. >> for now brooklyn bread lab is taking baby steps, though leone admits he's in talks to partner with whole foods which is opening a store near the hotel. folding in the possibility of making some real dough. >> you can eat bread and be healthy and if it's mad