what we eat.
Honesty and freshness are at the heart of what we do. It means we have to be good to our people, and true to our ingredients. Every morning, we get to the shop at 6am—the same time as the ingredients. We slice and dice, season and sauté, and peel our avocados at exactly the right ripeness.
When you work with an ingredient for long enough, you understand what makes it great. It’s true in both food and business. Some of our chefs and bakers have been with us for 13 years now: long enough to perfect the recipe.
Sure, a sandwich is the simplest lunch. But to us, simplicity is a kind of mastery.
For a cold sandwich to work, every ingredient has to be ideal, even the bread. And our bread’s as fresh as anything else we serve. White bread, brown bread, baguettes: the size, taste and texture of each loaf is custom-made for our sandwiches, and good enough to be eaten cold. We don’t use preservatives; you’ll never eat a slice that wasn’t made today.
It’s a lot of effort for a simple grab-and-go sandwich. In fact, it’s probably the slowest ‘quick lunch’ you’ve ever eaten. But being true to what makes a good sandwich is what keeps us coming into work before sunrise, every single day.