Cafe

The cafe is the front half of the bakery: espresso and drip coffee, tea, and a short lunch menu that changes with what the kitchen has on hand. Croissant sandwiches, quiche, soup of the day, and a slice of whatever came out of the oven that morning.

Coffee is pulled to order, milk is steamed properly, and the pastry beside it was baked a few metres away. There are a handful of tables inside and a bench by the window; most people take the second cup to go.

Service runs all day, with the lunch menu from eleven until it runs out.

Croissant sandwich at the cafe counter

The Cafe

Espresso, drip coffee and a short lunch menu are served all day at the counter: croissant sandwiches, soup of the day, quiche and a slice of whatever came out of the oven that morning.

See the cafe menu

Coffee at the counter

The cafe side is small on purpose: a couple of tables, a bench in the window, and a counter you can lean on while the milk steams. Espresso, long black, flat white, latte, cappuccino, filter coffee and a short tea list. Nothing is pre-poured and nothing is reheated.

Lunch

From eleven until it runs out: croissant sandwiches built on the morning's bake, quiche of the day, a soup that changes with the weather, and a salad for people who did not come here for cake. Everything is made in the same kitchen, an hour or two before it is sold.

Sitting in

Mornings are quiet, the middle of the day is busy, and the hour before closing is the best time to read something. There is no minimum spend and nobody will move you along; if the tables are full, most regulars take the second cup with them.

Pastry with it

The pastry case is a metre from the coffee machine, which is the entire argument for having both in one room. A croissant and an espresso before eight, a slice of cake and a filter coffee at four — that is what the room is for.