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Our story
One deck oven, a borrowed machine, and far too much optimism.
We opened in the winter of 2016 with a single deck oven and an espresso machine borrowed from a friend who was closing his restaurant. The plan was modest: bake good bread, pull decent coffee, and see whether the street agreed.
It did. Ten years later the oven is still here, joined by a 12-kilo roaster in the back room that runs every Tuesday morning. We buy green coffee through two importers who tell us exactly which farm it came from and what they paid for it.
If it isn't fresh, it doesn't go on the shelf. Whatever is left at close goes to the shelter two streets down.
— Nora Whitfield, founder
Everything on the counter is made here, from scratch, in small batches. That limits how much we can sell on a Saturday, and we've made peace with it.
Fig. 1 — Morning service, somewhere around 7:40am
Fig. 2 — Green coffee, waiting its turn on Tuesday
