The Story of Our Wood-Fired Oven
Published on: 13/06/2026
It weighs over a tonne, runs at 450°C, and is the reason we exist. The story of how a strategist traded supply lines for a wood-fired oven in the middle of KLCC.
Stories & Events
Why Slow-Fermented Dough Tastes Better
Published on: 11/06/2026
Same-day dough can't fake it. Here's what 48 hours of cold fermentation actually does to flavour, texture and digestibility — and why we organise the whole kitchen around it.
Craft & Kitchen