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The Secret Recipe
Our most closely guarded secret, in full. Please don't tell anyone.
- Stone-ground flour
- Real ingredients — never a substitute
- Proper recipes, unchanged since 2002
- Small batches, so nothing gets rushed
- A master baker who checks every batch by hand
- Twenty-four years of doing it the same way
That's it. That's the whole thing. There's no shortcut — which is exactly why no two of our biscuits ever look the same.