The 2000 sq ft space, meticulously designed to house a bakery workshop, espresso bar, and retail area, represents the realization of founders Reuben Villagomez and chef Alexander Zecena's vision to create a unique culinary experience.
The menu promises an array of hand-made viennoiserie, integrating flavors like Serrano ham, Spanish olive oil, saffron, and seasonal fruits, inspired by Villagomez's travels in Spain.
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