A neighbourhood café roasting single-origin coffee in small batches and pulling pastries out of the oven before the sun's even thinking about it.
House favouriteLaminated brioche, brown sugar, fresh cardamom from Kalas Farm.
Just bakedStone fruit and frangipane on rough puff. Best warm.
72-hour ferment, rye levain, dark crust. Whole loaves only.
Tall, flaky, salted butter, our jam of the week.
NewChocolate chunk, flaky salt, baked at 11 am sharp.
Sourdough, smashed avo, chili crisp, cured egg yolk.
Sourced through our partner co-op outside Worka Sakaro, this year's harvest is brighter than last — the kind of cup that makes you sit down for a second.
Both shops bake fresh from 6 am. Same beans, same hands, slightly different vibes.
Order ahead so it's waiting for you. Or just walk in — there's usually a seat by the window.