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.

In this episode, River shares how an open mic night at Opening Bell led to a long-term creative partnership, the launch of Alma Row Records, and eventually a growing series of living-room concerts designed to bring neighbors together outside of traditional venues. What started as a small experiment with 30 people has quickly turned into shoulder-to-shoulder gatherings where artists, DJs, and community collide.

We talk about his “Super Moody” project, writing from feeling rather than formula, and the lyric that captures his philosophy: “I’m not here for so long, I’m just passing by.” River reflects on anxiety, faith, small goals over big ambitions, and why creating space for laughter and connection might be the most important thing an artist can do right now.