RBS: How are you going to stand out from the other bakeries in the area?
Evin Dogu: Our flavor profiles are different, and we do almost everything by hand. That may or may not change after we open, but for now we aren’t even using a mixer. All the methods we use are meant to bring out as much flavor as possible in the food we make and to stay as true to the craft as possible.
Some of the spices we use are just a little bit different as well that comes from our Turkish background. And we have our own mill in the back to produce our own flour.
620 North 25th Street