European Crepes
Thin, lacy, and made to order on the round iron, the way they are sold on street corners in Brittany. Sweet or savory, folded hot into paper.
Est. Ooltewah, Tennessee · Cambridge Square
Mornings,
done properly.
Specialty coffee and a working bakery under one roof. We roast small, cup every morning, and bake before sunrise, so the first cup and the first bite are both worth waking for.
Small batch · Cupped daily · House-baked
No. 01 · Coffee & Drinks
The Seasonal
Pour
Right now it is The Porch Swing: our house cold brew poured over orange and fresh mint, built for Tennessee summer. Every drink on the board starts with a roast we cupped that same morning. If it does not taste like the day it was roasted, it does not leave the bar.
No. 02 · The House Blend
One blend, roasted like we mean it
We do not chase forty single origins. We keep one House Blend and treat it like the family recipe: roasted in small batches a few days a week, rested, cupped, and only then bagged by hand. Chocolate up front, toasted pecan underneath, and a finish that behaves in milk.
$18
12 oz bag · whole bean or ground
How we do it
No secrets. Just habits.
Nothing on this page is a slogan. It is the actual daily routine at Cambridge Square.
Sourced with intent
Green coffee bought from importers we can call by first name, in lots small enough to actually know.
Roasted small batch
A few batches a week, logged by hand, rested before they ever meet a grinder or a shelf.
Cupped daily
Every roast gets tasted every morning before service. If it drifts, it gets pulled. Simple as that.
Baked before sunrise
The ovens come on at 4 a.m. so croissants, bagels, and crepe batter are ready when the door opens.
No. 03 · House-Made Pastries
Laminated by hand, gone by ten
Our bakers fold real butter into real dough the slow way, every single day. No freezer case, no par-baked shortcuts. When the tray is empty, that is the honest end of it, so morning people get first pick.
No. 04 · The Savory Side
Breakfast that acts like lunch
Half the kitchen is a creperie, the other half is a bagel bench. Both run off the same rule: make it this morning, serve it hot, no shortcuts.
Bagels, Boiled Proper
Slow fermented overnight, kettle boiled, then baked on the stone. Chewy crust, soft middle, and sandwiches that earn the drive.
No. 05 · Catering
We pack the morning to travel
Gallons of house coffee, trays of croissants and bagels, and a crepe cart that sets up anywhere with a doorway. Offices, weddings, film sets, and the occasional very ambitious birthday.
Chattanooga
Cleveland
Knoxville
Atlanta
Dalton
Ringgold
Huntsville
No. 06 · Visit
Come stand in the steam
The shop smells like butter and fresh roast from open to close. Find us on the square, grab a stool by the window, and stay longer than you planned to.