Morning at the Stone Oven

Our baker Yusuf kneads tomorrow’s dough every evening as service winds down. The starter comes from the same mother culture we have kept alive for years. The dough rests cold overnight; before sunrise the stone oven is fired with olive wood. When the stone reaches the right heat the loaves go in — the crust crackles, the crumb stays milky. We bring that bread to the table with our own oil and salted butter. For most of our guests, it becomes the first memory of the meal.