about
shawn fischer
has worked in restaurant kitchens around the twin cities for over ten years, including bourough, martina, & rustica bakery. he graduated from the minneapolis AI culinary program in 2015. the inspiration for making bread began with his grandmother’s potica, an eastern european celebratory bread. from there, shawn’s bread-baking has evolved into a passion not only for focaccia, but for baguette, ciabatta, sourdough, & fry bread.
liz coombs
is a sommelier who believes in the magic of pairing wine with food. shes’s worked at several wine-focused restaurants around the twin cities, including corner table, terzo, & myriel. check out wine pairings for our current menu here.