From Bakery Roots to Fresh Indigents in Napa
The story begins in a small town in Eastern Turkey, where baking was part of daily life. At just 14 years old, Hakan helped at his uncle’s bakery after school, learning how to ferment dough and make everything by hand. The process was slow, honest, and centered on tradition. That early experience built the foundation for a lifelong craft built around care and precision.
A New Chapter in Napa
After arriving in the U.S. in 2015 with his wife and son, Hakan continued working with fermented foods. He studied wine at Napa Valley College and worked harvests at V. Sattui to understand how time shapes flavor. At Model Bakery in Oxbow, he sharpened his skills while baking daily. That led to a small business at the Napa Farmers Market, offering pretzels, bagels, naturally leavened bread, and eventually, pizza.
Where Tradition Meets Fire
Pizza quickly became the heart of the business. Inspired by flatbread dishes from Anatolia, Hakan studied regional pizza styles and techniques—visiting expos, testing methods, and experimenting with long-fermented dough. A mobile wood-fired oven allowed him to serve fresh pizza at events like BottleRock and private gatherings across Napa. The response was strong, and the goal became clear: open a permanent space built around this craft.
Brunch, the Croccante Way — Now Delivered
We brought the brunch vibes to the restaurant, and now we’re bringing them straight to your door. From perfectly poached Eggs Benedict, warm and cheesy Georgian Bread, to sweet and golden French Toast—our brunch menu is packed with crave-worthy classics and signature twists.
Start your day deliciously, wherever you are.