"I had read that owners Evin and Evrim Dogu source grains from local farms and then mill them in house to create a more intense, unique flavor in their baked goods. There were plump loaves of sesame rye perched like trophies on the wall. Glossed morning buns, whose layers of pastry were coiled together tightly like a slinky. But the thing I fell the hardest for was the quiche. The ingredients change regularly, she explained. Today’s were fennel and onion. The crust was light. Most importantly, the ratio of crust to filling was exactly right—neither element overwhelmed the other." - ByPriya Krishna
Photo by Emma Fishman
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