Our story
“We wanted the kind of place where the barista knows your order and your dog's name.”Maya & Tom, founders
Fern & Ember started as a weekend bread stall. Six years later we have a wood-fired oven, a small roaster in the back room and a counter full of regulars who still call us “the bread people”.
We buy green coffee directly from two farms in Colombia and Ethiopia, mill our own rye and get our milk and eggs from farms less than an hour away. Nothing fancy, just doing the simple things carefully.
07:00doors open, every single day
48 hslow fermentation for our sourdough
3local farms we buy from