The menu

A short, honest pull of our house blend. Chocolatey, nutty, gone too fast.

Long black with a golden crema, poured slow like a Sunday.

House caramel whisked into the milk froth before it hits the cup.

Bergamot-forward Earl Grey with an orange-peel curl on the saucer.

Stone-ground matcha whisked to a foam, poured over your choice of milk.

Caffeine-free chamomile steamed gentle with a spoonful of wildflower honey.

Steeped overnight, served over ice. Smooth enough to drink black.

Real vanilla bean stirred into cold milk and a double shot.

Thick-cut sourdough, griddled crisp, finished with cultured butter.

72-hour laminated dough, shatter-crisp outside, tender inside.

Flaky danish with vanilla custard and a jammy blueberry center.

Fudge brownie with a crinkle top, best served warmed.

New-York style slice, swirled with blueberry compote on a buttery crust.

Three layers of dark chocolate sponge and fudge frosting.

Breakfast sandwich + filter coffee or fresh juice + a warm cookie.

Autumn special: roasted pumpkin syrup, warm spice, real espresso.

Iced matcha floated on strawberry milk, pink and green like the neon sign.