Our story
Two people and one oven
We started in a home kitchen selling at the farmers market on Saturdays. People kept asking where the shop was, so eventually we opened one.
The flour is milled in Connecticut. The butter comes from a dairy two towns over. Everything is mixed, shaped and baked in the room behind the counter, which is why we are closed Mondays and Tuesdays — that is when we sleep.
“If it is on the shelf, it came out of that oven this morning.”