The goal: super fresh-baked, sourdough bread and croissants handed to you while they are still hot from the oven.
We're doing things differently – baking the whole time we're open – Not just once a day. Is it harder? Oh yeah! We do it to give you bread and croissants that are so fresh and buttery feel like this:
"I don't know where you learned how to bake or who taught you. I am just thankful that you DO bake! JB, those were the best croissants I have ever tasted. In my life! The best."
Is Jeffrey crazy to launch a business during COVID?Maybe! Jeffrey pivoted the studio kitchen into the East Village's spot to get hot bread and croissants. Come see us, it's a pretty inspiring space, and the bread.....you decide.
For the sourdough, we start with Utah hard red winter wheat, freshly ground at Central Milling. Bring it to life with a sourdough starter that was born and raised in San Diego. Add a pinch of salt. 3 ingredients. No B.S.
We're baking the whole time we're open. We've been training our sourdough starter to be stronger longer. Controlling the temperature of the dough, so it's not all ready to bake at once. It's a wild ride for the dough, once it's mixed, we hold it at near freezing, then, warm it up to proof (expand) and then cool it off again to wait for the bake at 3p, 4p, 5p.