The Perfect Chip
Where our chocolate comes from, why couverture behaves differently to compound, and what that changes in a cookie.
(03) The Channel
WATCH& READ
The stories behind the food — where the ingredients come from, how the recipes get built, and what a market day actually looks like.
THE SLATE
In development
What we're making next. Nothing here has been filmed yet — these are the episodes on the board.
The Sourcing Series
01 Cookie Division02 The DreamCrust & Crumb
The dough itself — hydration, rest time, and why a New York–style cookie has to be thick to stay molten in the middle.
03 The YummyThe Butter Series
Browning butter is the smallest step with the biggest payoff. We take it to the edge of burnt and explain the line.
04 The AddictionSalt & Sweet
Why the salt is the reason the sweet works, and how much is too much.
From the Stall
05 Vendor StallsMarket Day
A full day on the stall from 4am bake to sold out — the part of the business customers never see.
From the Kitchen
06 Savoury SectionBuilding a Lasagna
Chef Garreth breaks down the makhni butter chicken lasagna, layer by layer.
Want to know when the first one lands? Tell us where to send it.