We make gelato, coffee, and churros across BGC and Molito. The journal is where we explain what's in them, who made them, and why the details matter. Read whatever sounds good.
Why a journal at all?
Most cafés stop at a one-page "about us" and a menu photo. We wanted somewhere to talk about the actual work — the morning we drove three hours to taste a new pistachio variety, the week we re-pulled every espresso shot because the grind was 0.3 of a step too coarse, the time a guest asked why our cold brew tastes like blueberry and we realised we'd never written it down. This is that place.
What you'll find here
Three rough categories to start. Culinary craft — gelato origin stories, sorbet ratios, churro recipes that took two years to get right. Coffee roasting — what a single-origin Ethiopian washed lot actually tastes like, why we changed roasters in 2025, how the grinder calibration changes every Monday morning. Dessert secrets — the small techniques that separate a $3 churro from a memorable one. We'll add more categories as new things come up.
Who writes it?
Mostly the team — pastry, bar, and floor — with editing from the founders. Nothing is ghost-written by an agency. If a sentence feels like it came from a machine, we cut it and try again. If you want to write a guest piece, the email is at the bottom of the page.