Behind the Counter: A Day in the Life at Mumu's

Most of the work at Mumu's happens before we open. Our French toast, waffle, and pancake batters are made fresh in-house every morning — not the night before, not from a mix — along with that day's pastries, from croissants to şekerpare.

With only about six seats inside, the dining room was never going to be where we spent our effort — the kitchen is. That trade-off shows up everywhere: a Turkish breakfast plate with real house-made spreads, a pastry case that's baked, not shipped, and a menu that stays wide instead of narrowing down to what's easiest to prep in bulk.

It's a small operation by design, run the way a family kitchen runs — a lot of moving pieces, made to look simple by the time it reaches your table.

More from Our Story

Comments

Be the first to leave a comment.