Our story
Two kitchens, one recipe, an ocean in between.
It started in a small American kitchen, with a recipe passed between friends and rewritten a hundred times until the middle stayed impossibly soft.
Years later that recipe moved to Brașov, where mountain mornings, Romanian butter and stubborn patience gave it something new — a deeper caramel, a slower proof, a little more soul.
Today we are a small US–Romanian team baking in tiny batches. We would rather sell out early than bake something we wouldn't bring to our own table.
