Coffee. Tea. Croissants.
Mornings,
made slowly.
A small neighbourhood café for the first half of the day. Careful coffee, loose-leaf tea, croissants pulled from the oven at half past seven, and a brunch worth lingering over.
Roasted weekly
Small-batch beans from growers we know by name.
Baked on site
Laminated by hand, in the oven before the doors open.
A local table
Wooden tables, good light, no rush to leave.
Fresh baked
Dough folded the night before
Our croissants take three days: a slow ferment, a cold rest, and a final lamination with cultured butter. They come out golden at 7:30, and when they're gone, they're gone.
Alongside them: pain au chocolat, almond croissants, and one seasonal danish that changes with whatever the market gives us.
Panini & brunch
A proper mid-morning plate
Pressed panini on sourdough, soft eggs with market greens, yoghurt with honey and toasted granola. Served from opening until 14:30 — no reservations, just walk in.
See the space
@coftea
Mornings, lately
