Sub Rosa Bakery reopens after yearlong closure from fire

Catch up quick: The fire last November — which owners (and siblings) Evrim and Evin Dogu said was likely caused by construction debris — was the second time the award-winning bakery had to close due to a fire.

• The first was in 2013 due to "the burning ember of a cigarette" in the above apartment.

Zoom in: Since closing, Sub Rosa has baked out of the ovens at Hatch and Secret Squares, per an Instagram post.

• Their series of citywide pop-ups have drawn lines wrapping around multiple blocks.
• Nate's Bagels began using Sub Rosa's flour in its bagels to support. And a GoFundMe to help with rebuilding raised over $72,000.

What's new: The electric oven replacing its wood-fired one is twice as big — as is its new mixer, reports Style Weekly.

• The bakery also ramped up its milling production and is using 100% of its own stone-ground flour, per Style.

If you go: The bakery is open Tuesday through Friday, 7am-5pm and Saturday-Sunday, 8am-5pm.