Our Story
A house that measures everything so the room can feel effortless.
1998
Two barrels behind a bakery
Hélène Brûlée bought a second-hand drum roaster and a lease on the back room of her father's boulangerie. The first lot was a washed Guatemalan she roasted eleven times before she was willing to sell it.
2007
The salon opens
We took the front room, laid the herringbone floor, and put in twenty-eight seats. The rule from the first day: no table is turned. If you take an hour with a cortado, that hour is yours.
2016
Direct relationships
We began buying single barrels directly from six producers in Kenya, Colombia, Ethiopia and Panama. Every bag on the shelf carries the farm, the altitude and the price we paid.
Today
A quiet, measured house
One roaster, one pastry chef, nine rotating lots and a loyalty circle that asks for nothing but a phone number. We measure everything, but only so that the room feels effortless.
The Pastry Bench
Laminated at four in the morning
Our viennoiserie is folded with cultured butter over three days and baked in two waves — one for opening, one for the afternoon. Anything unsold at close goes to the shelter two doors down.
