Miscela Classica
Washed heirloom Arabica from southern Ethiopia blended with washed Monsooned Malabar, roasted dark for notes of cacao nibs, toasted almond, and dense crema.
Single Estate Bourbon
Rotated monthly from micro-lot farms in Huila, extracted short to highlight candied orange peel, panela sweetness, and clean lingering acidity.
Bicerin Torinese
Layered hot espresso, melted bittersweet Gianduja chocolate, and lightly shaken chilled double cream served in an unadorned stemmed tulip glass.
Morning lamination
Albicocca di Vesuvio
Filled after baking with tart preserved apricot compote sourced from Campania, finished with powdered Sicilian cane sugar and sea salt.
Crema di Nocciola
Stuffed to order with stone-ground Piedmont hazelnut praline paste, folded into silky chilled Madagascar vanilla custard and dusting sugar.
Cornetto Semplice
Folded with cultured Normandy butter and wild orange blossom honey. Thirty-six distinct laminations produce a crisp shattered crust with a fragrant, featherweight honeycomb crumb.
Afternoon tables and tea
Window banquettes are held for walk-ins each morning. Small-batch dolce trays and tea services continue through the afternoon until four.