№ 02
Our Story
Two thousand years ago, Colchis was the kingdom Greek sailors called the edge of the known world — a black-sea coast of vine and wheat, of cheese aged in clay and bread baked in earth ovens.
We make those foods, here, with milk from Ohio dairies and the same recipes our grandmothers taught.
2,000
Years of recipe
04
Generations
1
Bakery in Dublin OH
50
States we ship
№ 03
Two Houses
One parent house, two crafts.
I
Imeruli & Sulguni, hand-pressed
The Creamery
ყველის სახლი
Cow-milk Sulguni, brined fresh or aged with honey. Imeruli pulled in salted whey. Aged in our Dublin facility, shipped fresh nationwide.
II
Khachapuri, hot from the oven
The Bakery
საცხობი
Adjaruli, Imeruli, Megruli — pulled apart at 25 minutes via Doordash and Uber Eats inside Dublin. Frozen for the rest of the country.
№ 04 — The Shop
What's made today.
№ 05
How we make it
One day, start to finish.
01
Milk arrives 6 AM
From three Ohio dairies, within 4 hours of milking. Cow only — never sheep.
02
Curds, cut by hand
Heated to 86°F, cut, pulled, kneaded. The same motions for two thousand years.
03
Brine 24 hours
Cold salt brine. Fresh sulguni ships at hour 24. Aged sulguni rests 7 days with raw honey.
04
Out the door by 5 PM
Packed cold, into UPS for the country, or onto Doordash for Dublin.
№ 06 — Read · cook · know
The journal & the kitchen.
We write about Georgian food and the people who make it. We publish recipes you can actually make tonight. Both, all in one place.
№ 06 — In good company
Columbus Monthly
Eater Midwest
Cherry Bombe
Bon Appétit
★ 4.9 / 312 reviews
“I grew up eating khachapuri on the Black Sea. This tastes exactly like the bakery on the corner where I was a kid. Somehow they did it in Ohio.”
— Nia G. · Brooklyn NY · ★★★★★
№ 07 — Visit us
84 N High St
Dublin, OH
Dublin, OH
The bakery is open Wednesday through Sunday, 8 AM to 9 PM.
Bakery hours
Wed–Sun · 8a–9p
Phone
+16143776128