Coffee · Breakfast · BakerySeasonal plates &
Seasonal plates &
careful coffee.
A small kitchen and espresso bar cooking breakfast and lunch from what's good this week, with pastries out of the oven by seven.
A small kitchen and espresso bar cooking breakfast and lunch from what's good this week, with pastries out of the oven by seven.
Double ristretto, silky milk, small cup.
Single-origin, brewed by hand to order.
Local honey, oat milk, a pinch of sea salt.
Steeped overnight, poured over tonic and orange.
Smashed avocado, charred tomato, chili oil on sourdough.
Crispy-edged egg, herbs, house bread.
Grains, roasted roots, greens and a soft egg.
Whipped ricotta, poached fruit, toasted seeds.
Laminated over three days, baked every morning.
Knotted, sugared, still warm at eight.
Whatever fruit is best that week.
Lemon, olive oil, a soft crumb.
Avocado, tomatoes and herbs on bread baked down the hall.
One perfect fried egg, crisp at the edges, soft in the middle.
A croissant and a flat white, ready before you reach the counter.
We work with a small roaster nearby and rotate single-origin coffees through the pour-over bar. The espresso blend stays steady so your usual tastes like your usual.
Espresso is tasted and adjusted before we open.
Whole, oat and almond, steamed to order.
Bags on the shelf, ground for your brewer if you like.
A real decaf, not an afterthought.
Bring the team for a working breakfast or reserve the long table for a birthday brunch.
Reserve the long tableOrder from your phone and pick up at the bar. Coffee is made when you arrive, not before.
For groups of six or more, yes. Smaller tables are first come, first served, and they turn over quickly.
Several. The green toast, market bowl and every coffee can be made fully plant-based.
Yes. Send us your headcount a couple of days ahead and we'll box a mix of the morning bake.
We do, on weekdays. On weekends we keep the tables for eating so everyone gets a seat.
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