The Journey
2018–2025
From a tiny pop-up in a borrowed warehouse to a multi-roaster atelier with an in-house stone hearth bakery.
2018
The First Roast
We borrowed a corner of an old textile warehouse and wheeled in a 1970s 5kg Probat roaster. We only had three stools and a single V60 dripper. The first batch was an Ethiopian Yirgacheffe, and the line wrapped around the block.
2020
Baking at 4 AM
We took over the lease next door, knocking down the wall to install a stone hearth oven. Élodie joined us from Paris, bringing her grandfather’s croissant lamination technique. We started baking fresh every single morning before dawn.
2023
A Menu of Their Own
What started as a single Double Fudge Truffle cookie recipe evolved into a full atelier. We dedicated a specific section of the bakery entirely to cookies, experimenting with stoneground ancient grains, single-origin cocoas, and savory-sweet profiles.
2025
A Space to Stay
We expanded the back of the cafe into a glass-roofed solarium, filling it with broad-leaf plants and vintage Danish furniture. We wanted to create a space that actively encouraged people to close their laptops and stay a while.