We’ve been working real close with Emily from Off on Wednesdays and are excited to have her in-store for a one-off pop up. Famous for letting her goods speak for themselves, a combination of experience, curated hand-milled grains, and organic ingredients means next level delicious baked treats. When: July 28 & 29, 2018, open […] Read more
Just at the peak of summer in Vancouver, very excited to start working with Estefani of De La Flore. She’ll be in the shop with colourful floral arrangements, bouquets, and other goods for your general aesthetic and well being. When: July 22, 2018, open to close (Or until they’re sold out)
Sweet Boy Cream Puffs is a name to remember in Vancouver – we’re happy to have him in the shop serving up delicious hand made cream puffs, first come first served. When: May 20, 2018, 11am to 4pm (Or until they’re sold out)
In support of local artists and our own love for the art of photography and photo-documentation we’ve stocked up on Vancouvers very own Pushpull ‘zine. “A celebration of the featured artists’ interpretation of the modern lifestyle.” hYPHEN collective is a platform for multi-disciplinary artists to freely express and share ideologies, aesthetic philosophies and artistic point […] Read more
Although our shop’s been open for less than a few weeks, we’ve been roasting for much longer so there’s no better time. We’ll be celebrating on January the 26th at 112 w broadway. Some solid local talent and friends will be in the house, good music, some ink, a new coffee release, along with drinks. Roll […] Read more
The Vancouver coffee landscape can be sparse but real centralized, which is why it took us way longer than we wanted, but it was definitely worth the wait.
Here is part one of our photo-journal from our visit to Tokyo.
‘Green’ is essentially coffee before it’s roasted, also coined ‘green coffee’ for obvious reasons.
Quick introduction to the coffee menu and the first coffee in the line up, the Dom.
Introducing the other part of the team, the coffee roaster. Unboxing a roaster is one thing, but the real bonding begins in the first few hours of roasting.