Q. Do you really start working at 2:30 am ?
A. Yes, we really start working at 2:30 am
Q. How many days does it take to make a loaf of bread?
A. It takes over two days to make a baguette, start to finish. Quality takes time. That’s why we can’t just “make more” when we are sold out.
Q. Why Twofish?
A. Margaret is a Pisces, and Hilla’s last name means “little fish”in Finnish.
Q. Is Hilla really Finnish?
A. Yes, Hilla really is Finnish.
Q. Why are the coffee and espresso drinks so good?
A. We buy only the best quality coffee from Equator, a small roaster in San Rafael, and make it using filtered water that’s at just the right temperature and the freshest beans.
Q. Why don’t you sell day-old bread?
A. We are an artisan bakery and all bread sold was made and baked that day.
Q. What’s the secret of the sticky buns?
A. It’s a secret…
Q. How early do I have to get here on a Saturday to get a sticky bun?
A. Hard to say–it depends on the weather, the number of visitors we have to the coast that weekend, and whether the residents are having an attack of the sweet tooth. To be safe, plan on arriving when we open at 7 am.
