Every Monday we sit down with a cup of coffee and last weekend's notes. What sold out first? What lingered? What did people ask about?
Then we look at what's in season and what our farmers can deliver by Friday. The staples — sourdough, cinnamon rolls, a classic scone — stay put. Everything else is a conversation.
By Wednesday the menu is set, ingredients are ordered, and by Friday we're prepping doughs and posting the week's list here on the site.