Fredericks & Mae take much of their inspiration from natural phenomena, from the intense color of peacock feathers to the fractal-like patterns in Romenesco cauliflower, which sat pickling under old firehouse beams when we visited. Besides, says Signorile, “I’m very into the whole philosophy of fermented foods. I make gingerberry kombucha and pickles. My girlfriend’s a chef, so she aids me in my desires. I’ll be like, ‘I want a sourdough that starts with blueberries.’”