Focaccia is a dimpled, olive oil-enriched bread baked until the interior stays tender; schiacciata is its thinner, crispier cousin, often split and filled. The kitchen operates as takeout and catering only, targeting the quick-lunch crowd and event orders rather than sit-down service. The Focaccia and schiacciata sandwiches are the anchors of the menu, built on breads that demand daily attention to temperature, hydration baking time, the kind of technical detail that separates a competent sandwich counter from one that understands the source ingredient.