All of the bread we make feature a sourdough mother and long, slow fermentation. Every loaf, roll, and croissant is hand cut, shaped, and baked. We use only unbleached un-bromated flours from Farmer Ground Flour and King Arthur.
All of the food we make is from-scratch as much as possible using local ingredients. We strive to work with local farmers and producers to grow our food community. All breads featured in our dishes are made in-house.
Ben oversees all of the baking and has been a baker for 10 years. He has previous experience in NYC at The Dutch, Bien Cuit, and Saraghina, among others.
Chrissy oversees all of the food and has been a chef for 13 years. She has previous experience at Westwind Orchard, Saraghina, Robertas, Pizza Moto, and has taught chemistry of cooking on the college level as well as chef and small business development programs.