Jay Byrd and Maria Caceres started their small-batch bakery, Bun Appetit!, three years ago in their home. Now, they’ve moved into a brick-and-mortar storefront and kitchen out of Toucan Louie’s in west Charlotte.

Jay tells me he works “third-shift hours” to bake the buns overnight, so they’re fresh and pillow-y in the morning. The buns are big — a little larger than a hockey puck — and come in flavors like vanilla bean, caramel pecan and lemon curd.

“We love to make people happy,” Maria says. “People being happy makes us happy.”

Background: Both Jay and Maria have backgrounds in the food and hospitality industry, and Jay’s been involved in the Toucan Louies project since its start in TK. Jay tells me he’s always spent lots of time in the kitchen with his family, so starting a bakery came naturally.

The menu: Bun Appetit!’s offering is relatively small with about four rotating items. The vanilla bean glazed, one of their fan favorites, is always available.

• The buns usually range in cost from $5 to $6 each.

How it works: They’re open inside Toucan Louie’s at 2753 Rozzelles Ferry Road on Tuesday, Wednesday and Thursday from 7-1, Saturday from 8-1, and Sunday from 8-3.

• The bakery also has a popular booth at the Matthews Community Farmers Market. They set up there every Saturday from 8-12. (Pro tip: Get there early if you want one, as the buns are usually sold out by 10.)