Neighbourhood Speciality coffee

At my coffee shop, we put the bar on the street so I can engage with customers. We roast taste-tested, single-origin beans at Artificer and get milk from a farm in Picton. We like to do low-pressure extractions to give the coffee more uniformity and a lightweight body. It’s more like drinking a complex glass of wine than taking a shot of tequila. Don’t hesitate to ask questions and tell us what you’re in the mood for, whether it’s an espresso that shows the coffee’s true origin or an iced oatie latte with house-made oat milk, which is mind blowing. If it’s cold, try a hot chockie and dip your Penny Fours croissant right in.