Poured and baked daily

Two ounces of the seasonal house blend. Cocoa, toasted hazelnut, a bright clean finish.

Equal parts espresso, steamed milk and a dense velvet foam. Finished with cocoa.

A long pull of espresso under silky micro-foam, poured by hand into a warm ceramic cup.

A rotating single origin, brewed batch by batch through the morning. Free refills in shop.

Steeped nineteen hours for a round, low-acid cup. Served over hand-cut ice.

Cold brew poured on nitrogen for a cascading, stout-like head. No sugar needed.

Hand poured to order, one cup at a time. Ask the barista what came off the roaster this week.

Laminated over three days with cultured butter. Shatteringly crisp, honeycomb inside.

Braided sweet dough, cracked cardamom and pearl sugar. Baked in small batches each morning.

Brown butter, dark brown sugar, a caramelised crust. Toasted and buttered on request.

Vermont maple, creamy oat milk and espresso over ice. The autumn house favourite.

Local wildflower honey and a lavender-infused syrup, softened with steamed milk.