THE NEW YORK TIMES 📰 When we first started this bakery, we had zero expectations. Our goal was to share bread with our community at a time we felt we needed it the most. After a few glasses of wine in our TINY apartment, we came up with a name and menu. Quickly, people were messaging us from all over the world (Germany, Amsterdam, LA) and requesting that we deliver warm bread with handwritten notes to their families and friends stuck in NYC due to the pandemic. It gave us purpose and we knew that our bread meant something more to people than just carbs. Opening the brick and mortar is by far the most difficult thing we have ever done but it is the most rewarding. We did not hire experienced bakers, but people who wanted to learn and work with their hands. Some batches are better than others but we are all learning and trying our best. Our staff is incredible. Thank you to everyone who shows up, waits in line or just pops in, and buys their daily bread or croissant. We know it’s not the most convenient way to carb load, but where is the fun in convenience? 🤌🏼 Bisous xx