Photo Credit:   Fabrizio Ferri 2017

Pastry chef and baker Ravenna Wilson grew up in the kitchens and the woods of Western Massachusetts. She always dreamt of returning to her ancestral homeland of New York City. Finally made it here after a stint at Bard College and some traveling. She has spent 10 years perfecting her craft, making bread and pastries in her own commissary. If it sounds linear, rest assured that it's anything but.

Native son of Flushing, Queens, Alvin Blanco studied entrepreneurship at NYU Stern School of Business. He learned fast that he still had much to learn. Got his foot in the door listening to Giorgio Deluca ramble on in his namesake restaurant. Did the books for bars and restaurants downtown and got paid in meals and wine. Met a nice girl named Ravenna and they convinced each other to go all in.