A starter named Agnes.
Marisol Vega came home from Lyon with a jar of sourdough and a stubborn idea about how bread should be made.
That jar — a starter she named Agnes, now thirty years old — is still the heart of everything we bake. Marisol opened Ember & Rye with a single wood-fired oven and a conviction that slow is better.
We ferment our doughs for a day and a half. We laminate our croissants by hand, counting all 72 layers. We mill some of our own grain, and we refuse to use a single thing you couldn't pronounce. It takes longer. It's supposed to.
Today there's a line before we open and everything's gone by early afternoon — which is exactly how fresh-baked should be. We wouldn't change a thing.
36-hour ferment
Naturally leavened, long and slow, for a crust that crackles and a crumb that sings.
Laminated in-house
72 hand-folded layers of European butter. No machines, no mixes, no shortcuts.
Nothing you can't pronounce
Good grain, real butter, and time. That's the whole list.