As the seasons change, so does the bakery. Bigger batches to bake and more things to test as we enter the fall season.
After a quick harvest of blue oyster mushrooms, Mike brings them to Chef Zion at Tratto to prepare a unique spin based on the classic Roman dish pasta alla gricia.
Entering the busy season and taking on larger workloads. Each week the sourdough process continues to evolve as we adjust to changes around the bakery.