Hae is not only a co-founder, she is our operations and logistics ace - she's literally the backbone of the company. Hae is our behind the scenes machine responsible for making sure everyone gets their bread.
Hae is also the lynchpin that makes this company a family. As a veteran of the restaurant industry, she brings a high level of service and goes out of her way to make sure we all feel taken care of. She is also married to Lizzy, our head baker/co-founder.
"One of my first meals in the U.S. as a little 8 year old Korean kid was spaghetti. It was like nothing I was used to eating which was rice and kimchi prepared a 100 different ways. I remember being hooked on spaghetti from the very first bite. I love spaghetti so much, I am just as satisfied eating a $15 plate of it at a fancy Italian restaurant made from scratch, to a $3.99 lukewarm plate at an airport cafe. However, spaghetti is only as good as the thing that is served alongside it…garlic bread. Without it, it’s just not the same experience. I guess that’s the Korean part of me. If you’ve ever had a Korean meal, you would know that the side dishes is just as important as the main dish.
As an adult with an appreciation for a wider range of (healthier) food options, garlic bread has become a little guilty pleasure, even almost a dirty little secret, because of the way that the little 8 year old chef in me likes to make it, on the fly, with minimal effort:" - Hae
Hae’s Garlic Bread
- Thick slice of sourdough bread
- 1 tbs butter (or enough to cover both sides of the bread)
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried basil and/or parsley
- Salt to taste
- Butter both sides of your slice
- Sprinkle spices generously over both sides of the buttered bread
- Broil the toast in the oven until golden brown. Serve immediately ❤️
Garlic Breadth Playlist
Garlic: healing for some, off-putting for others ~ the struggles of balance seeker and disruptor, like a scorpio-libra cusp. 😝