Coffee, pastries, and slow mornings.

Double shot of our house blend — chocolate, hazelnut, soft citrus finish.

Equal parts espresso and warm milk in a small glass. Balanced and quiet.

Silky steamed milk over a ristretto base. Smooth, velvety, no foam crown.

Classic 6oz with a pillowy microfoam top. Cocoa-forward and warming.

Long pour with steamed whole milk. Comes in 8 or 12oz.

Dark Belgian chocolate ganache, espresso, and steamed milk.

Today's rotating origin, brewed in small batches throughout the morning.

Single origin, hand-poured. Bright and clean — ask your barista for today's pick.

Brewed for two. Soft body, tea-like clarity. Served in a warmed carafe.

Steeped 18 hours. Deep, smooth, low-acid. Served over a single large cube.

Local wildflower honey and house lavender syrup with a double ristretto.

Fresh-ground green cardamom warmed into the milk. Aromatic, gently spiced.

Cold brew, oat milk, and a touch of dark maple syrup. Quiet sweetness.

Espresso shaken with house rhubarb shrub and sparkling tonic. Bright and tart.

Three-day laminated dough. Crisp shatter, soft honeycomb interior.

Knotted Scandinavian-style bun, brushed with cardamom-sugar syrup.

Brown butter and toasted almond flour. Small, dense, deeply nutty.

Rustic, free-form pastry with whatever fruit looked best this week.

Naturally leavened, baked at dawn. Limited daily — whole loaves to take home.

Tender slice with citrus zest and a fine crumb. Quietly perfect with filter.

Smashed avocado on toasted sourdough, lemon, chili flake, flaky salt.

Two soft-boiled eggs, dressed greens, grain toast, herbed yogurt.

Rolled oats soaked in oat milk, topped with seasonal fruit and toasted seeds.

Cream cheese, cured salmon, dill, capers, pickled shallot on dark rye.

Thick local yogurt, granola, honey, and whatever fruit is at its best.

Slow-cooked seasonal mushrooms, thyme, soft cheese on grilled sourdough.