nyc hands dough (1).jpg

We believe in European-style 84% butter. It's the only thing that works in our pate brisee and it tastes amazing.

We believe in unbleached, unbromated flour because it tastes and behaves better. We use flour milled and grown in Maine and New York when possible. We are working towards converting all our flour supply to East Coast farms.

We believe in chocolate couverture instead of chips. We always toast our nuts and we grind our spices right before using.

Above all, we believe in taking the time to make the product correctly from start to finish. We know that our skill and technique will provide the shortcut.