Our Story
From a chalkboard and a borrowed grinder.
How it started
We wanted one good table by the water.
In 2014 we took on a draughty unit at the end of the quay with a second-hand espresso machine and more enthusiasm than sense. The plan was simple: roast properly, cook what’s in season, and never rush anyone out the door.
A decade later the chalkboard is still up, the grinder has been upgraded, and most mornings you’ll find the same faces in the window seats.
10yrs
on the quayside
What we care about
Roast it ourselves
Small batches, every week, so every cup tastes like it was made on purpose.
Buy it close
Veg from the next valley, fish off the boats, bread from our own oven.
No rush
A café should feel like a pause, not a queue. Stay as long as you like.
“Ten years in and it still feels like someone’s kitchen — in the best way.”
A regular, probably