About
{BrandName}
Founded in {YearFounded}, we bake with regenerative grains, long fermentation, and a design-first hospitality approach.
Founder & Head Baker
Lea Fontaine
Lea built {BrandName} after apprenticing in Copenhagen, guiding a fermentation-first philosophy that balances science and poetry.
Long fermentationViennoiserieSeasonal menu
Director of Coffee & Beverages
Mateo Rios
Mateo curates beverage pairings with terroir-driven coffee and house-fermented infusions for seasonal menus.
Coffee pairingsFermented tonicsService rituals
Head of Wholesale Partnerships
Amelie Chen
Amelie partners with chefs and hotels seeking signature breads, orchestrating smooth onboarding and custom formats.
OperationsMenu co-creationScaling craft
Sustainability & Sourcing Lead
Noah Klein
Noah maps every ingredient back to regenerative farms and mills, publishing transparent sourcing reports each season.
Impact reportingFarm partnershipsCircular packaging