Jane Herold

Chef Bryce Shuman cracked the code to perfect soba noodles: use the ash water leftover from the pottery he serves the dish on. If you're having a WTF moment, don't worry. It makes perfect sense; we promise.

Betony's Bryce Shuman needed large quantities alkaline water to make noodles at the restaurant chewier and springier. Potter Jane Herold, who made the dishes in Betony's dining room, had the goods. How did this all come together?