07/08/2026
A little BTS on the pastrami, jalapeno, 🧀 croissant.. that's quietly become a menu staple over the last 2-3 years. The cheese is maasdam (similar to emmental) but stays soft & oozy longer.
Someone asked me (very nicely!) last week why there were brief windows of time when there were none left.. as in why couldn't we just bake 20 trays at once if we knew they were popular.
So the first tray is usually out at 6:25 just before we open... and every subsequent tray is carefully timed. We bake them one tray at a time (as with most other things) and as last minute as possible.. so they get to you hot 🔥.. (to the best of our ability!) They take 2ish hours to proof & 20mins to bake. So essentially, all the bakers at any given moment are multitasking to a crazy degree. Pulling out pastries from the oven, finishing them (piping/glazing/filling/etc), checking the proofer, laying out the next round to proof, trying to time when the NEXT tray comes out perfectly depending on how busy the day is.. and also thinking 2-3 hours ahead. So at 6:30 we're anticipating what will be happening at 10am.. which isn't necessarily predictable. It's a whole dance 🌚
All of this to say, lots of pastrami tomorrow .. and longganisa too! 💛
📽️ Luisa Brimble
