A small café with big patience.
It’s a bakery, but mostly it’s a corner — the kind you walk to in slippers on a Saturday morning when the only thing on the to-do list is bread.
Honestly, we didn’t think anyone would come. Our first Saturday we made forty croissants, sat behind the counter, and waited. We sold out by nine.
That was 2019. Since then a few things have changed — we got a bigger oven, named our levain (Hubert, it’s a long story) and stopped putting the sign out crooked. But mostly: the same two of us, the same flour, the same long arguments about hydration at 10 p.m. on a Wednesday.
We bake the bread we wanted to find when we moved here and couldn’t. If you haven’t been in — come say hi. There’s almost always a stool open at the window.
The people who make the bread.
Hubert Marchand
Built the levain (also named Hubert), guards the oven temp like a hawk.
Iris Chen
Trained in Lyon, perpetually flour-dusted, the reason the croissants get 72 hours.
Antoine Beaufort
Sources the beans, dials in the espresso, learns your order by Wednesday.
Margot Lefebvre
First to open the door at 6:45, last to wipe the tables down.
Come say bonjour.
Seven days a week. Coffee on by 7, croissants out around 7:30. When the shelves are empty, we go home.
find us
200 Old River Road
Edgewater, NJ 07020
(the corner with the green door)