Baltic Herring

On the Road...Paris

In search on honest food.

Brioche

Brioche on the rise.

Brioche

Here are our bouchons of brioche for foie gras

Loaves

Here is our hand folded sour loafs proofing.  It takes a little under 24 hours from start to finish.

Chez Dominique Sourdough

This is the start of the cycle of our hand folded sourdough loafs that we have for our nightly service.  It takes about 24 hours to develop the flavor and strength we need.

Sour Rye

This is our version of a sour rye roll.

The Mother Starter

Every successful restaurant bread program has a mother starter as it's backbone, this is ours.