All of our breads are made with natural yeast and follow a long cold fermentation period. This enhances flavors, gives the dough a hint of acidity, softens the interior texture, and gives greater depth of color on the exterior crust. All of these factors help to make bread something truly spectacular.

The pastry program is ever expanding. We are constantly experimenting with new flavors, new techniques and new concepts entirely. We value creativity and the benefits that come about from the process. Our background is from a savory cook’s perspective, so we use that to our advantage to create a take on bread and pastry that is something remarkable.