This is our latest signature drink: Banana Supreme. Our goal was to create a profile that purely highlights the fruit itself.
The process involves roasting whole bananas, then extracting the peels to roast them a second time with vanilla beans. We blend that concentrated mixture back into caramelized bananas and finish the syrup with green cardamom and ginger to highlight the fruitâs natural floral notes.
It is a labor-intensive project and a true representation of the banana in coffee form. This wonât be on the menu for longâenjoy it while the batch lasts. đđđ
Our Citrus Berry scone is made with strawberries and lemon zest, finished with a light lemon glaze, just enough to add a pop of citrus without overpowering it. Soft, buttery, and topped with poppy seeds for a subtle crunch and visual touch. An easy, go-to morning treat and usually one of the first to sell out. Available until we run out of strawberries đđ
New retail coffee now available from @taithcoffee . Roasted in the UK, they focus on light profiles that highlight sweetness and clarity in every cup. Beyond tasting great, the packaging is designed to bring a smile to your face. Grab a box while it lasts.
Call it a kaiser roll, star bun, or the foundation.
Our housemade buns anchor our breakfast sandwiches.
Fermented for over 16 hours, they develop depth and structure, finished with poppy seeds and a light honey butter coating.
Often overlooked, the bun sets the tone, shapes the experience, and brings each bite into balance.
Now Open
â¨We had an amazing soft opening and want to thank everyone who showed up, showed love, and helped make it special. As we settle in, find our rhythm, and fine-tune the details, weâre open and excited to serve our community to the highest degree.
Come say hi. â¨
Our second location is a small, thoughtful extension of our original shopâdesigned to feel intimate and intentional, a boutique take on a takeout format. It reflects the same care, quality, and standards you know, just distilled into a space designed for ease and efficiency.
We call this our takeout edition: limited seating, fresh baking done in full view and a curated selection of dependable pastries and well-made drinks meant to fit seamlessly into your day. Made with intention, for the neighborhood.
This weekend, January 31âFebruary 1, weâre opening our doors to the public. Call it a soft opening or a little âcelebration in the coldâânothing fancy, just us doing what we do best. Weâll be brewing and baking from 7am to 2pm.
Come by and see us at 2034 W Division St.
The start of a new year, and the launch of something new. Weâve been working through the details, fine tuning all the things that make it special. A second location is on the way. More to come.
Brown Sugar & Cardamom Sticky Bun - A chai enriched dough, with a brown sugar and cardamom filling, along with a chai caramel topping. Finished with a light dusting of spiced sugar for an added floral touch. Served Warm. Weâre running it as a special for this weekend, and its availble for online pick-up as well. Tis the Season!
Late summer meets early fall: Italian Plum + Almond Crumble Bostock. We took beautiful Italian plums from @mickklugfarms , turned them into a vanilla beanâinfused jam, and built from there. Housemade brioche soaked in vanilla syrup, topped with almond frangipane, that plum jam, a buttery almond crumble, and fresh plum slices. Straight out of the oven, we finish it with a snowy dusting of powdered sugar. Sweet, nutty, jammy, and just here for about a week (or until it disappears).
For a short run in our pastry case: Chocolate Raspberry Cake. A rich 78% dark chocolate base layered with bright, tart raspberry jam, then embedded with fluffy vanilla Italian meringue buttercream.
Finished with a soft dusting of cocoa and a pop of fresh raspberries on top.
Inspired by our girl Rachel âda rulerâ â aka the queen of all things sweet. đ
