Our story
A corner café built around one long table.
Two friends, one old bakery lease and a stubborn belief that neighbourhoods need a living room.
C&C
Since the beginning
Slow on purpose
We roast light enough to taste the farm and bake early enough that the windows fog up by 7am.
There are no screens on the walls and no rush to turn tables. Stay for one espresso or the whole afternoon.
Bean to cup
How your coffee gets here
1
Sourced
Green coffee from two farming co-ops we've visited in person.
2
Roasted
Small batches on our 5kg roaster, every Tuesday and Friday.
3
Baked
Local flour, cultured butter and a 20-year-old sourdough starter.
4
Shared
Leftovers go to the community fridge down the block each night.
Behind the counter
Say hi next time
M
Maya
Co-owner & head baker
T
Theo
Co-owner & roaster
J
Jules
Barista lead