Our alarm goes off at 6am. By 6:15 we’re in the kitchen with the oven pre-heating and Kyle doing her warm-up stretches near the treat shelf.
We bake in batches of 40. Every biscuit is hand-cut using cookie cutters we found at a local flea market. The dough rests for 20 minutes before baking — it makes a difference in the crunch.
By noon the first batch is cooling on the rack. Kyle gets one. She spins. We ship.