Slow coffee. Warm bread. Good mornings.

House blend with dark chocolate, cherry and brown sugar notes

Double ristretto and silky microfoam

Equal parts espresso and steamed oat milk

Single origin of the week, so ask the barista what's brewing

Steeped for 18 hours with a touch of Vermont maple

House-made spice blend, never from a powder

Thick-cut toast, cultured butter, flaky salt

Lime, chilli, feta and pickled shallot on sourdough

Two eggs baked in spiced tomato, served with bread for dipping

Toasted oats, Greek yoghurt, seasonal fruit, honey

Fried egg, aged cheddar and bacon jam on a brioche bun

Garlic mushrooms, ricotta and thyme

Three-day laminated dough, all butter

Swedish-style knot with freshly ground cardamom

Two batons of 70% dark chocolate

Brown butter and walnut, served warm

Whatever fruit the market had this week

Twice-baked with frangipane and toasted almonds