BIG DOUGH ENERGY.

Smoky chicken thighs marinated in chipotle adobo, garlic, and rice bran oil. The sauce coats every piece generously, and a finishing salt dust seasons the char straight off the grill.

Sharp cheddar béchamel with bay leaf and mustard, blasted at 425°F under a toasted Parmesan-panko crust.

Cold-fermented New York-style pizza dough for an outdoor pizza oven or an indoor baking steel.

Traditional sourdough bread, featuring a long fermentation process for complex flavor and perfect texture.

Light, crisp sandwich rolls made with egg, dough improver, and an overnight cold ferment.

A rich and hearty Bolognese sauce paired with your pasta of choice, topped with Parmigiano Reggiano for a satisfying, traditional Italian dish.