As of last week, we’ve been baking all our own breads including burger buns, sandwich rolls, beer bread, rustic wheat, flatbreads and more. This is not only really fun for us, it allows us to exactly match our bread to each sandwich or dish, which is really essential to achieve the quality we’re shooting for. (As an example, if you had the sausage hoagie or bologna sandwich from the last few days, you know how the bun or roll was perfectly in tune with the flavor and size of the sandwich.)
It took a long time to get to where we could do this, and the last step has been when Lisa — who has managed in the front of the house for a long time — took over as our baker a couple weeks back. She’s still around at night helping in the front, so if she seems covered in flour, now you know.
Also, we would be remiss in not extending our utmost gratitude to Susanna and the folks at Bread on Market, who have supported us with their great bread since we opened three years ago. It’s because of the great work of our partners like them that we have been able to grow to the size where we can do more things ourselves. Thanks!