Notes from the bakery.

A few pieces a month from Leilani and the team — about flour, fermentation, coffee, and the small things that make our work feel like a craft.

How long fermentation changes flavor, digestibility and shelf life — and why we think the wait is worth it.

A walk through how we laminate, rest, shape and bake every croissant in our case.

A short tour of the small independent roasters we currently pour through our espresso machine and pour-over bar.

Why we invested in a stone mill and what fresh flour does to bread, pastry and our suppliers.

Stone fruit, sweet corn, a new focaccia, and a cardamom oat latte that is quietly stealing the show.

The simple, low-tech method we use at home to keep a country loaf fresh for seven days.