WHAT WE'RE making.

Short, sweet, quietly serious.

Equal parts espresso and warm milk. Compact and serious.

Classic build, properly foamed.

Silky, milk-forward, unhurried.

Today's roast, brewed by hand, tasted before it leaves the counter.

Dark chocolate melted in, not sprinkled on.

Steeped eighteen hours. Black, or with a splash of oat.

Double shot, shaken hard, poured over ice.

Bitter, bright, oddly refreshing. Trust us once.

Cold, creamy, faintly sweet.

Chocolate first, espresso second, ice all the way down.

Brewed with real spice, not syrup.

Sweet, salt, or both ways.

Pressed lemons, light sweetness.

Proper drinking chocolate, as thick as it should be.

Whisked to order, warm or iced.

Toasted, with salted butter.

Laminated slowly, baked until it's loud.

Sticky, spiced, usually gone by noon.

Dark chocolate inside shattering layers.

Frangipane inside, flake outside.

Ask at the counter. It changes — that's the point.

House granola, fresh fruit, a little honey.

Smashed, seasoned, on thick sourdough.

Whipped ricotta, seasonal honey, lemon zest.

Two eggs, any honest way you like them.