Why sourdough is the only bread we'll bake
A 24-hour ferment, a heavy crust, an open crumb. Why this loaf — and not any other — earns the right to hold your lunch, and what that means for the sandwich you're about to eat.
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The journal
Notes from the bread board.
Long reads from our kitchen on Pollard Road — on the craft of sourdough, why we still build sandwiches by hand, and the small things we sweat so your lunch is good.
The soul behind the counter
Why we'll never hand you an iPad. A small piece on service that has a pulse — and the small, accumulating things you lose when a screen takes a human's place.
Read the piece →Building a vegan sandwich that isn't a consolation prize
How we landed on the hummus-avocado-roasted-pepper trio, the year we spent dialing it in, and why it outsells half of our meat sandwiches.
Read the piece →Built for Los Gatos
On opening a deli in a town that already has plenty of places to eat — and the small, particular things about Los Gatos that shaped what we put on the menu.
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