Roasted on Tuesdays, sold within ten days
We roast in five-kilo batches for the week ahead. Nothing on the shelf is older than ten days, and the roast date is stamped on every bag.
Brunch · Terrace · Weekend
Brunch without the influencer menu voice
Plates, hours and a terrace note written for people who actually show up.
Roasted in-house every TuesdayBread baked from 4:30Bring your own cup, 50c off
Everything you need
Four things beyond the counter, all run by the same small team.
Two filters, changed weekly
One washed coffee for people who want tea-like and clean, one natural for people who want fruit. Both brewed by the cup, not from a jug.
The bakery starts at 4:30
Sourdough, cardamom buns and a savoury pastry that changes with what the greengrocer had. Sold out by two most days.
Milk that is not an afterthought
Whole milk from a single herd forty kilometres out, plus oat and barista soy that we actually tested on espresso before buying.
Counter and kitchen
Coffee ground to order, bread baked this morning. The filter list changes every Monday.
The counter, the roaster, the bread
A weekday morning between half six and eleven.
Trusted by our clients
Real feedback from the people we work with every day.
★★★★★
“I have been coming since the newsagent days. They still remember that I take a long black and no longer ask, which after nine years is the whole reason I walk past two other cafés.”
Elaine ProsserRegular since 2016
★★★★★
“We put their beans in our office and productivity did not change, but the queue in our kitchen at nine in the morning became weirdly social.”
Josh WrenOffice manager, Lark Studio
★★★★★
“The Saturday class fixed a problem I had spent two years and far too much money trying to solve with new gear. It was the grind, obviously. It is always the grind.”
Tanya BrookesBrewing class, February
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Weekend hours
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