Baked overnight, sold until it is gone. One lunch special a day, coffee from a single roaster, and a corner table nobody will move you from.
Some things are daily, some are not. When a bake sells out we do not make more until tomorrow.
Overnight ferment, baked at five. Half loaves after two o'clock.
Laminated the day before. Roughly sixty a day and they do not last past ten at weekends.
Three days a week because they take the whole morning. Twenty-four of them.
Cut into squares from a single tray. Also what the lunch sandwiches are built on.
Weekend only. People queue for these and we are not entirely sure why.
Dense, sour and better on day two. Whole loaves only.
One tray, sliced thick, usually gone by ten. Order ahead if you want a whole one.
We buy from one roaster in Al Quoz and stick with them, which means the coffee tastes the same on a Tuesday as it did last month. There is a single origin filter for anyone who wants it and no pressure to care.
“The no-laptops rule at weekends is the best decision any café in this city has made.”
“Sourdough at half seven on the way to work. Been doing it for two years.”
“One special a day means it is always good. Forty things on a board never is.”
Twenty-eight seats and a bench outside. If you want a whole cake or a big bread order, tell us two days ahead.
