Zachary and Hannah Welton started their great adventure together working in Charleston, SC’s celebrated Husk kitchen before they decided to settle on another coast – the Yucatán. Their time spent living and working in southern Mexico – specifically Hartwood in Tulum – solidified their love for wood burning ovens, bright and bold flavors, and plenty of fresh produce. When they returned to the Lowcountry, they began wood-fired pizza pop-ups around Charleston and quickly garnered an intense cult following for their pizza and pastries made with locally-sourced, seasonal ingredients. They’ve kept the catering and pop-up side of the business but also recently opened  Weltons Tiny Bakeshop on Upper King Street, where their ethos continues, focusing on seasonality and thoughtful sourcing to create naturally leavened, European-influenced pastries and breads. Charleston’s next culinary chapter is upon us, and Hannah and Zachary, two of this class establishing the city’s current culinary personality, are only just beginning to show us what they can do.