The opening menu
What will be on the counter.
A short menu, changed often. Anything marked weekly rotates — ask what we’re running this week.
Artisanal Sourdough
Naturally leavened, fermented slowly, baked dark. Out of the oven each morning.
Country Loaf
$9
Our daily bake. Naturally leavened over 36 hours, stone-milled Ontario wheat, blistered crust.
Seeded Rye
$10
Dark rye with toasted flax, sunflower and sesame. Dense, tangy, keeps all week.
Olive & Rosemary
$11
Kalamata olives folded through the dough with rosemary from the window box.
Focaccia Slab
$6
High-hydration, dimpled, finished with olive oil and flaked salt.
Weekly Loaf
Weekly
$11
Rotating flavour — ask at the counter. This week: roasted garlic and aged cheddar.
Specialty Coffee
Rotating roasters from Ottawa and Montreal. Pulled short, poured with care.
Espresso
$3
Single origin, pulled short. Rotating roaster from Ottawa and Montreal.
Cortado
$4
Two ounces of milk, steamed silky. The staff order.
Flat White
$5
Our house blend under a thin, glossy layer of microfoam.
Filter / Pour-Over
$4.50
Brewed to order, changing weekly. Light, clean, no milk needed.
Cardamom Latte
$5.50
Ground cardamom steeped in the milk. Warm, floral, faintly sweet.
Weekly Pour-Over
Weekly
$5
Rotating single origin. This week: washed Ethiopian, jasmine and stone fruit.
Pastries
Laminated over three days with cultured butter, finished by hand.
Butter Croissant
$4.50
Laminated over three days with cultured butter. Shatters properly.
Pain au Chocolat
$5
Two batons of dark chocolate, deeply baked.
Almond Cruffin
$5.50
Yesterday’s croissant dough, reborn with frangipane and toasted almonds.
Morning Bun
$4.50
Orange zest, cinnamon sugar, caramelised edges.
Seasonal Galette
$6
Whatever the market has. Free-form, rustic, barely sweet.
Weekly Pastry
Weekly
$6
Rotating flavour. This week: pistachio and sour cherry danish.