Visit
Morning light in the plant-filled dining room, with wooden tables and a bakery counter.

Union Square · Somerville, MA · Est. 2016

Coffee, bread, and unhurried mornings.

A corner bakery and micro‑roastery on Somerville Ave. Sourdough out of the oven at seven, single‑origin coffee poured by hand, and a table that’s yours for as long as you want it.

Plan your visitSee the signatures
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Freshly roasted whole coffee beans filling the frame.
A close-up of coarsely ground coffee with a few whole beans resting on top.
A barista pouring water from a gooseneck kettle over a paper filter in a glass brewer.
A finished glass of coffee on a white table, lit by morning sun through leaves.

How your cup is made

  1. 01

    Roasted in small batches

    Twelve kilos at a time, in the back room, on Tuesdays — small enough that we taste every roast before it earns a place on the shelf.

  2. 02

    Ground fresh to order

    Never before you ask. The burrs get dialled in each morning against that day’s beans — humidity, weather and all.

  3. 03

    Slow pour‑over, by hand

    Three and a half minutes of somebody’s undivided attention. No shortcuts, no autopilot, no hurrying it along.

  4. 04

    In your cup

    Bright, clean, and still properly hot when it reaches your table. Sit with it a while — that’s the whole point.

The short list

Four things worth getting out of bed for

The full board changes with the season, and with whatever the bakers felt like at five this morning. These four never leave.

  • Round dark-crusted sourdough loaves dusted with flour, one topped with seeds.

    Alder Sourdough

    Wild‑yeast starter we’ve kept alive since 2016, baked dark and blistered. Out of the oven at 7, and again at 2.

    $9 the loaf

  • Two golden laminated pastries being dusted with sugar beside a jar of honey.

    Honey Cardamom Bun

    Laminated overnight, twisted by hand, brushed with wildflower honey while it’s still too hot to touch.

    $5.50

  • Steaming water being poured into a glass pour-over brewer on a wooden bar.

    Single‑Origin Pour‑Over

    One farm, one lot, ground to order and poured slow. Ask what’s on the cone today — it changes every few weeks.

    $6

  • A thick slice of toast on a pale plate, spread with green herb ricotta, seeds and fresh leaves.

    Sage & Ricotta Toast

    Thick‑cut sourdough, whipped ricotta, garden sage, toasted seeds, a crack of pepper and a thread of honey.

    $11

Three cups of coffee with latte art on a wooden table surrounded by potted plants.
The front window, most mornings.

Our story

A bakery that
grew a roaster.

We opened in 2016 with one deck oven, two folding tables and a hand‑lettered sign taped to the window.

The bread came first. Then a neighbour asked for something to drink alongside it, so we started roasting in the back room on Tuesday afternoons — badly at first, then less badly, then well enough that people began coming for the coffee instead.

Ten years on, not much else has changed. Same starter. Same corner. Same stubborn idea that a morning is worth doing slowly.

  • 2016Ovens lit on Somerville Ave
  • 12 kgRoasted per batch, out the back
  • 4:40 amWhen the first baker clocks in

The room

Come see it in person

Eight cups of coffee arranged in a circle on a small round wooden table, seen from above.
The bakery counter with chalkboard menus overhead and customers ordering.
Steamed milk being poured into a white cup to form a leaf pattern.
A cappuccino with latte art on a round wooden table beside a seated guest.
Three espresso portafilters holding whole beans, ground coffee and a finished cappuccino.
Three hands raising cups of coffee together over a wooden table.

Visit

412 Somerville Ave,
Union Square

412 Somerville Ave
Somerville, MA 02143

Two blocks from Union Square station. Street parking on Bow St after 9am. Counter service — order at the till and we’ll bring it over.

Call (617) 555‑0148Get directions

Hours

Monday – Thursday
7:00 – 16:00
Friday
7:00 – 17:00
Saturday
8:00 – 17:00
Sunday
8:00 – 15:00

Bread comes out at 7 and again at 2. The good buns tend to be gone by ten — this is not a boast, just a warning.