066 -Tyler & Chayanne Rooney: Starting Oak Cliff Bread, Staying Small, & Baking for the Neighborhood
Tyler and Chayanne Rooney met in an Austin kitchen and spent years working their way through the restaurant world before bread quietly took over. What started as late-night croissant experiments and a deep dive into Tartine Bread eventually became porch deliveries during COVID, long Sundays at the farmers market, and finally a brick-and-mortar bakery inside Tyler Station.
In this episode, Tyler and Cheyenne talk about why they left restaurant life, why they won’t do wholesale or pre-orders, and why staying small is part of the plan. We get into three-day croissants, 1 a.m. bake shifts, sourdough starter science, and the very real tension between growing a business and protecting its quality.
Behind the Scenes With Tyler + Chayanne
