01
Dough preparation
Flour and water are kneaded, rested and rolled each morning until the wrappers are thin, silky and elastic.
It began at a family table. A grandmother’s dough recipe, a sharp knife and one rule: nothing is shortcut. Friends came for dinner, then came back, then brought friends of their own.
“If it isn’t fresh enough to serve at home, it doesn’t leave the kitchen.”
- I
The first table
One recipe, two hands and a tiny stove. We folded for friends and learned what a good wrapper feels like.
- II
The first basket
A small counter, two bamboo steamers and a handwritten menu. We folded before sunrise and sold out before noon.
- III
Today
The same hands, a bigger team, and a freezer line so the same taste can reach your own kitchen.
