The Story
I fell in love with coffee shops in middle school — stopping in every morning before class. I loved the smell of roasting coffee, the rotation of art on the walls, and all of the interesting people. I wondered what kind of world-changing conversations they were having.
Fast forward to today, that love has never wavered. I've lived all over the map, and in every city, I find a coffee shop that becomes the extension of my living room.
After being a barista, a bartender, and running a supper club, I fell completely in love with coffee and mixology, and knew — if it was sustainable, I'd do it full time.
So here we are. This is that thing. And I'm inviting you along for the ride.
"In every city, I find a coffee shop that becomes the extension of my living room."
- No artificial colors or flavors — if I wouldn't drink it, it's not in your cup.
- The goal: a location of our own, workers paid a livable wage. Being a barista can be pure joy — and joyous living ought to be sustainable.
- And for the record: no upcharge for oat milk. Ever. No sense in being punished for lactose intolerance.