A bit flour, a pat of butter, and a little time in the oven, Angela's Sunday morning baking evolved into a communal offering. Wholesale pastries grew to a farmer's market bakery which graduated into a catering business. The business put down roots as a pizza bistro which adopted a creamery and matured into a trattoria. The organic process has allowed Ethos to connect with a diversity local patrons and to reacquaint the community with its own offerings.