The Story
How This Started
This didn't start with culinary school or a business plan. It started with restlessness, chronic pain, and a kitchen that became the only place where focus came naturally.
No formal training. Just relentless experimentation — learning what fermentation teaches about patience, what lamination teaches about precision, and what getting up at 4am teaches about whether you actually love what you're doing.
The things that looked like limitations turned out to be the real creative fuel. The mind that couldn't sit still found focus in flavor design. The attention that wandered everywhere else locked in hard when it came to dough, butter, and heat.
Now there's a team. The work reaches further. And every morning we turn raw ingredients into something that didn't exist before we walked into the kitchen.
Not a traditional path. But the best ones never are.
Portrait
The baker at work
Hands in dough
Market morning