Coffee and pastries go hand in hand. You can’t have one without the other. We work so hard to make the perfect coffee, it seemed like a crime to pair it with some limp croissants or dry muffins from someone else's bakery.
We asked ourselves: what do we want when we have our coffee in the morning? Michael’s Irish roots have instilled him with an eternal craving for soda bread. Meanwhile, Lauren is a fan of sweet or savory—yet simple—scones, muffins, and rolls.
Since it’s impossible to find good Northern Irish soda bread in San Francisco, we had a collection of recipes from Michael’s late grandmother (by way of his aunties) that we would bake in our kitchen at home. Lauren’s brief baking background left her with a few favorite scone and muffin recipes. After a lot of trial and error, we were able to adapt these existing recipes for a high volume environment and adjust them seasonally throughout the year.
We have always been fans of Irish baking styles. Irish recipes usually require few ingredients—some combination of flour, baking soda, sugar, salt, and buttermilk—and aren’t overelaborate like other European baking methods. There is no proofing, no kneading, no fussing. The difficult thing about Irish baking is knowing how to hold back.
We currently have a team of four bakers lead by veteran pastry professional Caitlin Cicala. Our bakers come in at 5 AM and bake throughout the morning so customers have the opportunity to purchase a scone or muffin hot from the oven.
There are few things that can bring as much joy as a warm muffin.