We hope you are staying safe duirng this Covid-19 epidemic!
Just an update here. We are doing a bi-monthly pizza schedule through the summer. We will post by email during this time and periodically on our Instagram and Facebook page.
Daniel and Zhanara
We had an inspiring introduction to and a productive conversation with Rachelle Escamilla and Chris Sweeney a couple of weeks ago. Here’s the evidence!
We are happy to announce a community bread-share program!
Get your weekly loaf of freshly-baked handmade organic bread from us.
Every week you will get a different bread (country levain, raisin bread, rye bread, and whole wheat bread). Just $24 a month.
Subscribe and pick up your loaf on Thursdays from 5 to 7:30 pm from our address on Empire Grade (we will provide our address upon your subscription). Please fill out the following form, and we will get back to you with directions for address and payments. Thanks!
We are so lucky to live in the region where farmer’s markets are open all year around. We were inspired by the beautiful radicchio and small nuggets of heirloom potatoes to make this savory tart.
Ripening Hachiya persimmons are the sign of late fall. Although the beautiful color of raw persimmons fades in the process of baking, the liquid pulp transforms into a layer of sweet apricot-like paste.