Sample site built by The Linova Group — demo content, not a real business

See the package

Our Coffee

Where it comes from and what we do to it

Short answers, because a cafe that writes three paragraphs about terroir is usually charging you for the paragraphs.

  • Beans being tipped into the grinder at Fernrock

    The beans

    A roaster two hours up the 401 sends us a seasonal espresso and one filter every fortnight. We do not name origins on the board because they change faster than the board does — ask and whoever is on bar will tell you what is in the hopper.

  • House syrup bottles with handwritten labels on the back counter

    The syrups

    Vanilla, brown sugar and hazelnut, made here on a Monday from sugar, water and the actual ingredient. They are unremarkable and that is the point: a syrup should not be the loudest thing in a latte.

  • Tapioca pearls being strained from the pot at Fernrock

    The tapioca

    Cooked in small batches roughly every three hours, rested in syrup, and pulled from the line once it is past its window. Fresh tapioca is chewy in the middle and soft at the edge; day-old tapioca is neither, and we would rather run out.

Try it

The batch brew is the cheapest way to find out whether you like what we buy.

Order ahead