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Sixteen-hour cold brew rested in charred Kentucky oak. Smooth, deep, faintly sweet.

Cinnamon roll, toasted pecans, bourbon-barrel caramel glaze.

Sea salt, dark chocolate, browned butter. Baked at 6am, gone by 2pm.

Laminated over three days with European butter. Shatters properly.

Fudge centre, powdered sugar crackle, espresso in the dough.

Vanilla, toasted pecan, espresso and velvet-steamed milk. The one Louisville orders twice.

Blended cold brew, dark cocoa and milk, finished with cream and cocoa dust.

Equal parts espresso, steamed milk and dense foam. Classic, unhurried, properly hot.

Dark 70% cocoa, espresso, steamed milk, unsweetened cream and a dusting of cocoa.

Cold-foamed milk over iced espresso. Light, airy and built for a warm afternoon.

Straight espresso. Brown sugar depth, clean crema, no interruptions.