Our Story
We opened five years ago with four tables and one grinder. The kitchen has doubled since. The playlist has not.
Coffee
We roast in the back room every Tuesday in twelve-kilo batches and we never stockpile. Beans rest four days before they hit the grinder.
Food
Brunch runs all day because we could never agree on when it should stop. Everything laminated is made here from 5am; the rest comes from two bakeries within a mile.
Everyone Welcome
Dogs get water bowls. Laptops are fine before noon. Big groups should book.