01 — La maison
A corner café
on Wilmington St.
We open at seven with the ovens already going. The croissants are laminated over three days, the espresso is a seasonal blend roasted eight miles away in Durham, and the café au lait comes in a bowl because that is how it is supposed to come.
Nobody here is trying to be Paris. We took the parts of a French café that actually work — a counter, a marble top, an unhurried morning — and put them on a block that needed one.
3 daysCroissant lamination
25 secEspresso extraction
8 miTo our roaster
1%Of every cup, given
