Seasonal Shifts: How We’re Brewing & Baking Into Spring
As we head deeper into spring, the coffee experience starts to feel a little different—lighter, fresher, and more intentional. We’re not just thinking about what we’re drinking, but also what we’re pairing it with. Coffee and pastry is a classic combo, but in the warmer months, we start thinking: what flavors make sense now?
Do people still want rich, buttery pastries—or do they crave something fluffier, fruitier, and bright to match their cold brew?
So we’re digging into the difference between baked goods and brew styles this season—and how they work together to create your perfect spring coffee moment.
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Light Pastries: Airy, Tart, and Floral
There’s something irresistible about a lemon loaf with a crisp edge, or a berry scone with a soft, buttery center. These pastries feel like spring: they’re not too sweet, not too heavy, and they shine when paired with coffee that’s just as thoughtful.
• Pairs well with: Cold brew with a splash of oat milk, lightly roasted pour-over, or an iced americano with citrus peel.
• Why it works: Light pastries bring out delicate notes in your coffee—think floral, citrusy, or even nutty flavors—especially when your brew is chilled or flash-brewed.
• Bonus tip: Try our sea salt chocolate chip cookie with a flash-brewed El Salvador roast—it’s the perfect salty-sweet moment.
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Hearty Bakes: Rich, Comforting, and Still in Season
Just because spring has sprung doesn’t mean all cozy flavors are off the table. Our browned butter banana bread or yuca cheese bites are perfect for those breezy-but-brisk mornings where you still crave something grounding.
• Pairs well with: Hot espresso drinks like flat whites, cortados, or even a creamy cappuccino.
• Why it works: These bakes balance coffee with more body. The richness complements the velvety texture of steamed milk and the complexity of a darker roast.
• Fun fact: A warm banana bread bite after a sip of espresso actually rounds out the sharpness, making each taste fuller.
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So What’s Brewing Next?
This spring, we’re experimenting with both—seasonal pastries and drinks that feel balanced, satisfying, and unexpected. Cold brew with floral undertones, herbaceous iced teas with espresso shots, lemon and rosemary infused syrups… we’re playing with flavors that reflect the shift in season and mood.
We’re also evolving the menu with your feedback—so if there’s a flavor, vibe, or pastry you’re dreaming about this spring, tell us.
Because spring is all about balance: a little lightness, a little warmth, and a lot of good coffee.