Craft coffee. Fresh pastries. Every morning.

A 25-second double pull of our Ethiopian Yirgacheffe — florals, honey, a whisper of citrus. Ristretto on request.

Equal parts espresso and silky steamed milk, served short in a 4 oz glass. Small, strong, balanced.

Double shot under a deep cap of velvet-steamed foam, finished with a dusting of single-origin cocoa.

Two ristretto shots folded into micro-steamed whole milk. Stronger than a latte, softer than it sounds.

Madagascar vanilla-bean syrup made in house, double espresso, steamed milk, a tulip on top.

Wildflower honey, house lavender syrup, double shot, oat milk. Calm in a cup.

70% single-origin dark chocolate melted into espresso and steamed milk, drizzled to finish.

Steeped for 18 hours, poured over ice. Smooth, chocolatey, naturally sweet — zero bitterness.

Ceremonial-grade Uji matcha, whisked to order and folded into steamed milk. Hot or iced.

A double shot floated over premium tonic, ice and a ribbon of fresh orange peel. Bright, sparkling, ours.

A rotating single origin, brewed by hand at the bar. Ask what's on — it changes with the season.

House-spiced masala chai — cardamom, ginger, cinnamon and star anise — steamed with milk.

Smashed avocado on house sourdough, poached egg, chili crunch, lemon and microgreens.

Everything bagel, whipped cream cheese, cold-smoked salmon, capers, dill and pickled red onion.

Lemon-ricotta pancakes, whipped maple butter and a warm wild-berry compote.

Warm ancient grains, soft-boiled egg, roasted tomatoes, greens, whipped feta and za'atar oil.

Laminated in-house with French butter — 81 layers, shattering crust, honeycomb crumb.

Twice-baked and filled with frangipane, finished with toasted almonds and powdered sugar.

Brioche spiral with Saigon cinnamon and a cream-cheese glaze — served warm, always.

Vanilla-bean cheesecake, wild-blueberry compote and a toasted oat crumble.

Brown-butter banana loaf with black walnuts, toasted to order with salted honey butter.