FEATURE ONE
European Crepes
Authentic, paper-thin and made to order on the griddle. Watch the fold from the counter.
LEMON SUGAR 8.00 · BERRIES & CREAM 10.50 · CHOCOLATE HAZELNUT 9.50
CAMBRIDGE SQUARE, OOLTEWAH, TENNESSEE
Brewed in the dark, made for the morning.
More than a drink. Every cup here is an experience, one that ignites the senses and fuels the soul.
MON TO FRI 7AM TO 7PM · SAT AND SUN 8AM TO 4PM
Coffee & Drinks
Specialty espresso dialed in every morning, slow teas, stone-ground matcha and seasonal refreshers. Nothing leaves the bar until it tastes like it should.
01 / THE POUR
DAILY SLATE
- 01 Espresso double, house blend 3.25
- 02 Cortado equal parts, glass 4.25
- 03 Cold Brew 18 hour steep 5.00
- 04 Matcha Latte stone-ground, oat 5.50
- 05 Loose-leaf Tea rotating tins 4.00
- 06 Seasonal Refresher ask the bar 5.25
House-made pastries
Laminated overnight, baked before the doors open. Croissants, danishes, scones and cookies, out of the oven and onto the slate while the first shots pull.
- 01 Butter Croissant 4.00
- 02 Almond Croissant 4.75
- 03 Seasonal Danish 4.50
- 04 Blueberry Scone 4.25
- 05 Brown Butter Cookie 3.50
This morning's double feature
03 / FROM THE GRIDDLE
FEATURE TWO
Bagels
Boiled, baked and built tall. The hot honey prosciutto has a following for a reason.
HOT HONEY PROSCIUTTO 9.50 · SMOKED SALMON 11.00 · BREAKFAST 8.50
04 / THE ROOM
Gold light, low hum, first pour.
THE STORY
Tucked into Cambridge Square, the room runs warm and low-lit from the first grind to the last cup. We built it on one belief: coffee is more than just a drink, it is an experience that ignites the senses and fuels the soul.
HOURS
- Mon to Fri 7AM to 7PM
- Sat and Sun 8AM to 4PM
05 / ON THE ROAD
Catering, city to city.
Crepe griddles, pastry boxes and full espresso service, staged wherever your morning happens. We load the van for seven cities.
- 01 Chattanooga TENNESSEE
- 02 Cleveland TENNESSEE
- 03 Knoxville TENNESSEE
- 04 Atlanta GEORGIA
- 05 Dalton GEORGIA
- 06 Ringgold GEORGIA
- 07 Huntsville ALABAMA
Start a catering inquiry
Tell us the date, the headcount and the city. We handle the rest.
First pour, first to know.
One short letter a month: new roasts, seasonal crepes and early word on hours. No noise, ever.