Coffee
Espresso
Single origin, Ethica-style roast — syrupy and bright.
$3.50
Flat White
Silky microfoam over a double ristretto.
$5.25
Pour-Over
V60, rotating seasonal beans from Toronto roasters.
$5.75
Oat Latte
House oat milk, maple finish.
$5.95
Viennoiserie
All-Butter Croissant
72-layer laminate, French butter, baked at dawn.
$4.75
Almond Croissant
Double-baked with frangipane — our College St. favourite.
$6.50
Kouign-Amann
Caramelized sugar, salted Breton pastry.
$5.95
Pain au Chocolat
Valrhona batons in laminated dough.
$5.50
Seasonal Fruit Danish
Ontario berries or stone fruit, rotating weekly.
$6.25
Bread
Stone-Deck Baguette
24-hour ferment, crackling crust.
$4.50
Country Sourdough
Canadian organic flour, open crumb.
$8.50
Savory
Jambon-Beurre
Baguette, cultured butter, Black Forest ham.
$11.50
Soft Egg Croissant
Soft scramble, chives, aged cheddar.
$12.00
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