We're a small team that takes the craft of baking seriously and the way we treat each other even more seriously. The day starts in the dark, the kitchen warms up fast, and by 7:30 a.m. the cases are full. Doors close at 1 p.m. (or when we sell out, whichever comes first), and the rest of the day is yours. We work Monday through Friday only.
Every scone in our cases is made by hand. No commercial mixers (except for frostings). No shortcuts. If you've read our story and that sounds like a kitchen you'd want to be in, we'd love to hear from you. Roles open up at both our midtown and downtown bakeshops.