01 / Journal
Things worth writing down.
Mostly how things are made, occasionally why one shop can do something another cannot.
Why the sourdough takes three days
People ask why we only have bread some days. The honest answer is that it takes three days and Mill Street has one oven.
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What we actually mean by locally roasted
Every cafe in the country says locally roasted. Here is the specific, boring version of what ours means.
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Catering a room of forty without anyone noticing
The goal with catering is that nobody in the room thinks about the food at all. Here is roughly how a morning like that runs.
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