Born and bread here

There’s a kind of witchcraft that happens in our kitchen. While our spells don’t start smoke, they do begin with a 100-year-old sourdough starter—since WW1 actually, but very much still alive. We’re always elbows-deep in dough that’s older than anyone, yet somehow feels more lively than maybe any of us.

Our focaccia isn’t made rushed, because good bread just isn’t. It stretches, rests, and rises in its own time. Then it hits the oven until baked:golden-brown outside, bouncy and chewy inside, the kind of texture that stops you mid-bite and you smile at how something so simple and small can taste so surprising.

Every loaf is mixed, shaped, and baked in-house, by hand, every single day. No central kitchen, no secret factory. Only good ingredients, and good people who massage the mixture into balance. And each sandwich is prepared right when you order it—because bread this fresh deserves fillings equally so.

We know the world doesn’t necessarily need another sandwich shop. But maybe it could use one that treats the process with a little more love. One that starts with a century-old starter passed down from baker to baker, fed forward through generation after generation, finally ending up here in your hands—warm, and with that signature sourdough tang.

We don’t do fast food, although we do try to be quick. What we make are meals worth waiting for, slowing down for, even in the hustle and bustle of the world today. A sandwich shouldn’t be an afterthought; it should be more than a mere moment in the midst of a busy day.

After all, things are better when made from scratch, crafted with care, and served to order.