Single-origin espresso, housemade pastries, and a menu built around what is in season. We have been the corner spot since 2018.
We work with a single-roaster down the street. The beans change every few weeks as the harvest calendar moves. You will notice the difference.
Our espresso is dialed in fresh each morning. We pull ristrettos by default because we think they taste better.
Eggs from a farm forty minutes outside the city. Butter from a small dairy in the valley. Bread baked in-house at 5am by someone who genuinely cares about the crumb structure.
Good sourcing is not marketing. It just makes the food taste better.
About us →Good wifi, plenty of seats, and no one will rush you out. Open every day.
Get directions →