Corner cafe · open from seven
Two rooms, one bar,
bread out at eight
We pull espresso on a three-group lever, change the filter coffee every Monday, and bake everything we sell in the back kitchen. Nothing here is a chain recipe.
- Doors
- 7:00 – 4:00Weekends from 8:00
- Kitchen
- 8:00 – 2:30Toast and pastry all day
- On filter
- Kiriga ABKenya, washed · batch brew
- Out of the oven
- Olive sourdoughPlus cardamom buns at 9:30
Roast rotation
The three coffees on bar this week
We buy in small lots, so the list changes on Mondays. Ask the person on bar which one suits how you brew at home — they taste all three before service.
| Coffee | Origin & process | Tasting notes | Roasted |
|---|---|---|---|
| Kiriga AB | Kenya, Kirinyaga · washed | Blackcurrant, brown sugar, long finish | 9 Oct |
| Finca Rosal | Guatemala, Huehuetenango · honey | Red apple, almond, soft cocoa | 11 Oct |
| Sidama Lot 4 | Ethiopia, Sidama · natural | Apricot, jasmine, bergamot tea | 12 Oct |
Kitchen rhythm
Baked here, in order, all morning
One baker starts at four, one cook starts at seven. That shape decides when things appear, so here is the timetable rather than a promise about freshness.
Doors and first bake — croissants, pain aux raisins and the first two sourdough loaves come out as we open.
Kitchen opens — eggs, bowls and toast begin. Olive and seeded loaves are on the shelf by now.
Bun tray — cardamom buns glazed and out. These are the thing that goes first on a Saturday.
Lunch board — soup, toastie and the galette of the day are written up on the slate.
Kitchen closes — pastry, toast and all drinks continue until the doors shut.
Bread markdown — any loaf left on the shelf goes out at half price until close.
Rooms & hours
Where to sit, and when it is calm
The front room is six small tables and the window bench — quick coffee, newspapers, prams. The back room is one long table and four booths, and it is the quieter half of the building.
Laptop windows
Welcome in the back room before 11:30 and after 2:00. We keep the lunch middle for people eating.
Quietest hours
Weekday mornings after 10:00 and the last hour before close. Saturdays are busy from 9:00 straight through.
Prams, dogs, children
All fine. Front room has the step-free side door, two high chairs and a water bowl by the bench.
Tables
Walk-in only for parties of one to five. Six or more we hold the long table — use the enquiry form below.
Doors 7:00 – 4:00 Monday to Friday, 8:00 – 4:00 Saturday and Sunday. Last coffee is called ten minutes before close.
Questions
Asked at the counter most weeks
If the answer you need is not here, ask whoever hands you your coffee — they can see the kitchen board and the day's bake sheet.
Can I book a table?
Not for one to five people — those tables are walk-in all day, which keeps the wait honest. Parties of six or more can hold the long table in the back room through the enquiry form.
Do you charge extra for oat milk?
No. Oat, whole and semi-skimmed are all the same price, and we texture oat on a separate jug so it does not sit in a dairy residue.
Is the decaf any good?
It is a Swiss water process single origin, dialled on the same recipe as the house shot and re-tasted each morning. It is the only decaf we carry, so there is nothing to compare it against — but it is not an afterthought.
What is there for gluten-free or vegan diets?
The kitchen keeps a gluten-free loaf for toast and toasties, and the yoghurt bowl can be made with coconut yoghurt. The pastry case is not gluten-free — it shares a bench with the bread. Ask about the day's galette, which is often vegan.
Can I work here for a few hours?
Yes, in the back room before 11:30 or after 2:00. There are sockets along the shared table and the wifi password is on the slate by the till. We ask people to pack down over the lunch middle.
Do you sell beans and brew gear?
We sell 250g bags of anything on the rotation, ground to your brewer if you tell us what you use, plus filter papers and a few hand grinders behind the till. Bags are stamped with the roast date.
Group hire & trays
The long table, or a tray to take away
Six or more for breakfast, a morning meeting that needs feeding, or a pastry and coffee tray for somewhere else — send the details and we will write back with what the kitchen can do that day.
- Long tableSeats twelve in the back room. Held for a set arrival time, not the whole morning.
- TraysPastry, loaf and flask orders need two days' notice so the baker can scale the mix.
- Whole roomThe back room can be taken on weekday afternoons from 2:00.
- Reply timeWe read the inbox between services and answer within a working day.