We started with one griddle
A goetta biscuit cart at Findlay Market in 2014. Now four shops, 86 crew members and the same stubborn rules about bread.
A line past the flower stalls
Maya Castellano had cooked in restaurants for eleven years. Andre Whitfield ran a university dining hall. Neither had ever owned a business when they rented a 10-foot stall at Findlay Market.
The plan was simple: one great breakfast sandwich, made fast. Crispy goetta from a Price Hill butcher, a fried egg, pepper jelly and a biscuit Maya laminated at 4 am in a borrowed kitchen. By the third Saturday, the line wrapped past the flower vendors.
Two years later they signed a lease on Vine Street and added the Hot Stacks, smoked pork and pastrami built on the idea that a sandwich should be too tall to eat politely. Twelve years on, we still slice to order, pickle our own cucumbers and buy bread from the same Northside family bakery.
- 2014
Maya and Andre open a goetta biscuit cart at Findlay Market with a borrowed griddle.
- 2016
The first shop opens in an 1880s storefront on Vine Street in Over-the-Rhine.
- 2019
Northside opens next door to the bakery that still makes all our bread.
- 2021
Oakley opens with a drive-up window and a catering kitchen upstairs.
- 2023
Covington opens in MainStrasse with our biggest patio and a beer garden.
House rules
Stack it like you mean it
Seven to eight ounces of protein on every standard sandwich. If the stack is short, we remake it.
Bread matters most
Baked by a Northside family bakery and delivered warm before 6 am. Never frozen, never day-old.
Make it here
We smoke, braise, roast, pickle and bake in our own kitchens. Twenty-three sauces, all made in-house.
Feed the neighborhood
One percent of sales goes to local hunger relief programs in Cincinnati and Northern Kentucky, plus a free sandwich for every blood donor on drive days.
The people behind the counter
86 crew members across four shops and one catering kitchen. Here are a few you will probably meet.
Maya Castellano
Co-founder & Head of Kitchen
Started the Findlay Market cart in 2014 with a borrowed griddle. Still builds the smoker schedule every Sunday night.
Andre Whitfield
Co-founder & Operations
Former UC dining hall manager who figured out how to make 900 sandwiches before noon without a single one going soggy.
Luis Arroyo
Catering Director
Runs the Oakley catering kitchen and has hosted more than 600 Sandwich Bars across the Tristate.
Keisha Morgan
General Manager, Over-the-Rhine
Knows half of Vine Street by their usual order. Ask her about the off-menu Porkopolis Double.
- 412Ksandwiches in 2025
- 86crew members
- 4,800+catering orders
- 4.8average from 2,316 reviews
Licensed, inspected, insured
The unglamorous stuff that lets you order for 200 people without worrying.
- Hamilton County and Kenton County food service licenses, inspected with zero critical violations in 2025
- ServSafe Manager certified leads on every shift
- Allergen training for all staff through a certified food allergy program
- Fully insured for off-site catering and events up to $2 million
- Registered with the Ohio and Kentucky Departments of Health for mobile catering
- Compostable packaging on 92% of to-go items