05/15/2026
Coming up on 5 years.
Still hand made
Still overnight shifts
Still covered in flour at 2am
Still betting everything on fermented dough and exhaustiion
Still chasing consistency one batch at a time.
A lot’s changed since this dough first hit the table.
But the process never did.
This dough has seen a lot.
Burnout. Growth. Mistakes. Sellouts. Slow days. Packed mornings.
But somehow we’re still here.
Still hand made.