More from ayr

From the archives

Clover buys more local wheat than anybody in Boston. Let’s change that.

12 October, 2018: Setting up our own pita oven was sooooo¬†painful. But we knew we could serve better tasting pita than what we were buying from Brooklyn and NJ. Why did we think we could do a better job? I’m starting to understand flavor as nutrition. And we can make more flavorful bread by using more nutritious ingredients. We can… Read More

From the archives

JSP vs. CHK

5 October, 2018: On our order system each item has a short acronym. So if you work at Clover and take a lot of orders you start to get to know the Chickpea Fritter as CHK and the Japanese Sweetpotato Sandwich as JSP. This past week the Japanese Sweetpotato crushed the Chickpea Fritter Sandwich in sales. And even the poor… Read More

From the archives

Where is the Brussels?

1 October, 2018: All year people ask me when we will launch the Brussels Sprout Sandwich. But right now it’s different. People are getting emails from our competitors telling them that Brussels are on the menu. They are hitting instagram feeds. Brussels aren’t in season yet, not in New England. It’s really confusing when we’re approaching autumn and you get… Read More

From the archives

Ayr talks wheat today at Harvard, 7pm, open to public

1 October, 2018: I’m talking at Harvard tonight as part of the Food and Science class lecture series. I’m super excited. I’ve been in the audience for these lectures for years. They started in the early days of Clover and Rolando, our chef at the start, turned me onto them. If you’re interested in joining the lecture is open to… Read More

From the archives

How do you feel about tofu?

23 August, 2018: On my way up to visit Heiwa tofu last week I stopped at a place called Mister Bagel. I was set to meet Jeff early. He starts his days at 6am and not many places are open that early. And everybody knows I like bagels. At the bagel place there was a pretty substantial menu of “tofu… Read More

From the archives

Ayr Just doesn’t get it…

22 August, 2018: We’ve had vegans asking for years for more breakfast options. Right now it’s muffins, oatmeal, or overnight oats if you’re vegan. Just, Inc., makers of the Just Mayo we love, brought us this new egg product made from mung beans. Honestly the first few versions we tasted weren’t ready for prime time. But the latest, it’s pretty… Read More

From the archives

Jeff makes Heiwa Tofu amazing

21 August, 2018: That’s Jeff of Heiwa Tofu. He and I are about the same age and we’ve been working on building our companies for about the same period of time: 10 years. I went up last week to Maine to visit Heiwa because we wanted great footage of tofu being made to help tell the story of what Jeff… Read More

From the archives

Yeah Vi — me too

13 August, 2018: Since day 1 of restaurant #1 everything we hand our customers has been compostable. And I think I’ve told myself as I watched videos of sea turtles that our straws aren’t as bad because they are compostable. But I know that even the compostable straws (1) aren’t really needed, and (2) can get places we don’t want… Read More

From the archives

Android users: Clover loves you too!!!

31 July, 2018: We love you too, Android users! We’ve been taking some flak from Android users for the lack of an Android app. I thought it might be helpful to share our thinking on this. First, we love you, Android users! I sense a feeling from those writing to us that they feel left out or overlooked or excluded.… Read More

From the archives

Quietly testing: Pesto Kale Egg Bowl at CloverDTX

30 July, 2018: CloverDTX customers might have noticed. We’ve been quietly testing a new item for breakfast. This bowl is the latest iteration of a set of ideas I’ve been playin with for a few years. I’d like to get a savory breakfast bowl on our menu. I want it to be stunning. We’re currently getting up to 24% return… Read More