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.