Four things we do properly, every single morning — no shortcuts, no mixes, no frozen dough.
Naturally leavened loaves built on a 40-year-old starter and a 36-hour cold ferment — blistered crust, open crumb, deep flavour.
Laminated by hand each morning with European butter — croissants, kouign-amann, seasonal danishes and morning buns.
Made-to-order cakes for weddings, birthdays and quiet Tuesdays — real buttercream, seasonal fillings, nothing from a mix.
Reserve tomorrow's bake tonight. Order online, skip the line, and collect warm from the Vanderbilt Avenue counter.
