Origin
We buy from producers we know and pay above market price. If we don't know where the bean comes from, we don't serve it.
Our story
A coffee shop that started with a borrowed table
We opened in 2019 with a second-hand machine and two tables. Same corner today, more cups, same reasons.
How it started
From a simple idea to a neighbourhood place
The idea was simple: a coffee shop where the person who comes to work doesn't feel in the way, and where the person who comes to talk finds a quiet table. No signs with rules on the wall.
We started roasting in the back yard, in small batches that ran out the same weekend. Today we roast twice a week, but we still sell what comes out of that batch: when the coffee of the month is gone, it's gone.
The pastry is made every morning before we open. There is no full display case at eight in the evening, and that is on purpose.
What matters to us
Three things, in this order
Craft
Everything happens here: we roast, we grind to order, we bake in the morning. Nothing arrives ready in a box.
Neighbourhood
We know the people who come every morning. We save Friday's bread for whoever finishes the night shift.
“Good coffee doesn't need an explanation. It needs time, water at the right temperature, and someone in no hurry.”— The house