In praise of very cold butter
Everything about laminated dough comes down to one thing: how cold the butter is when it goes in.
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The crumb log
From behind the counter
Baking essays, bakery gossip and the occasional opinion about butter.
Meet our starter: a sourdough that's nine years old
Her name is Bessie. She's been fed twice a day since 2017, and she's the most consistent baker in the building.
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Why we're closed on Mondays
The oven gets cleaned, the flour gets reordered, and the bakers get to eat dinner with their families.
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What happens in a cake consultation
Twenty minutes, three questions, one tasting box. How to order a cake that's actually yours.
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