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Double ribbon espresso with silky steamed milk, from oat to whole.

Steeped for eighteen hours and served over ice with a twist of orange.

Baked every morning and usually gone by eleven.

Our house blend, rich and chocolatey, pulled on a two group machine.

Dark chocolate melted into steamed milk, with or without cream.

A rotating single origin brewed by the cup, ask what is on today.

Fresh roasted bags in two hundred and fifty gram sizes, ground to order.

Buttery layers filled with almond cream and finished with toasted flakes.