Menu & Ceramic Catalog

Notes of jasmine blossom, bergamot tea, and meyer lemon peel. Served in hand-thrown terracotta cup.

Double espresso with artisanal smoked wildflower honey and steamed barista oat milk.

Stoneground Kyoto matcha whisked with filtered alkaline water and sweet oat cream foam.

Slow-fermented brioche dough filled with crushed green cardamom, pistachio praline, and organic cane sugar.

Earthy thyme, caramelized red onion, and goat milk chevre on a stone-baked sourdough crust.

Wheel-thrown speckled clay body with raw exterior texture and white tin glaze interior.