Arraste para reposicionar a cobertura
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At Joey’s, this isn’t an afterthought or a weekend special. We make our dough in-house every single day, boil it in a kettle, and bake it fresh on burlap boards in a rotating oven. You can smell it before you even walk in the door. No shortcuts. No frozen dough. Just the real deal—crispy on the outside, soft and chewy in the middle.
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