Baked by hand.
Every morning,
before the doors open.

We opened in Somerset Mall in early 2020 with a small bakery counter and a handful of breakfast plates. We never moved. The cake counter grew. Alberto and Memory came in to run the floor. By 2025 we needed more room — extra seating, a new kiosk at the entrance. Somewhere along the way the regulars stopped reading the menu.

Everything is still baked on site, by hand, every morning. The croissants are laminated the day before and proofed overnight. The sourdough takes 24 hours. The cheesecakes get cut at 10am sharp. Some days we sell out before we'd like to. We're learning to bake more.