What we will not do
Frozen dough, overnight display cases, or a croissant that left the oven yesterday.
Story
Named for the sauce of the morning.
Sugo is the thing that makes the plate worth sitting down for. Here that thing is butter pastry, still warm, with coffee that does not get in the way.
A bakery that learned to pour coffee.
We opened as a croissant shop with a single espresso machine. The machine stayed. The oven grew. Guests asked for a place to sit while the next tray finished, so the room became a café without dropping the bakery clock.
We still mix at night. We still refuse a pastry that has sat too long. The menu is short on purpose: if it does not belong next to a croissant, it does not go on the board.
What we will do
Three bakes a day, a quiet morning table, and a last tray at 14:00 for people who work through lunch.