The story
A small kitchen, big on flavour.
We opened in 2019 with a stone oven, a temperamental espresso machine, and a stubborn belief that coffee should be slow and bread should be real.
Five years later, the oven works, the machine has been replaced twice, and our regulars now know each other by name. We bake before sunrise, roast on Tuesdays, and close on Wednesdays because rest is part of good food.
If you walk in, ask the barista what's on the V60 — they will have an opinion.
No premixesHouse-roasted beansEggless cakesSlow service, by design
