10/11/2026
A huge thank you to everyone who came out to support us at the Downingtown Farmers Market. To our returning customers, thank you for your continued support, loyalty, patience, and encouragement. Your support means the world to us and allows us to keep refining our craft and bringing you better products every time.
A heartfelt thank you to Chester County farmers markets (PA) for this wonderful opportunity and for all the hard work behind the scenes that makes these markets possible.
This week, we brought outstanding country loaves, baguette, fougasse, and focaccia barese, all powered with local grain and sourdough. On the pastry side we had crostata, maritozzi, bulls-eye cookies, pasticciotti, and a small batch of kiflice—Balkan brioche filled with pastry cream and dark chocolate, topped with zucchero granella.
It’s a privilege to carry forward old-world recipes and techniques, some rooted in specific villages and family traditions. These are pieces of history and culture that we feel a responsibility to preserve. It’s an honor to bake these products for you, and we’re grateful to have your support as we work to keep these traditions alive, one bake at a time. What a privilege!
We’ll be back in Downingtown on the 24th—see you then!
A huge thank you to everyone who came out to support us at the Downingtown Farmers Market. To our returning customers, thank you for your continued support, loyalty, patience, and encouragement. Your support means the world to us and allows us to keep refining our craft and bringing you better products every time.
A heartfelt thank you to Chester County farmers markets (PA) for this wonderful opportunity and for all the hard work behind the scenes that makes these markets possible.
This week, we brought outstanding country loaves, baguette, fougasse, and focaccia barese, all powered with local grain and sourdough. On the pastry side we had crostata, maritozzi, bulls-eye cookies, pasticciotti, and a small batch of kiflice—Balkan brioche filled with pastry cream and dark chocolate, topped with zucchero granella.
It’s a privilege to carry forward old-world recipes and techniques
