A morning in the kitchen, start to finish

The baker is in first. Croissants shaped the night before go straight from the fridge to the proofer while the first pot of stock goes on.

By seven the counter is stocked, the grinder is dialled in, and someone is wiping down the corner table nobody ever books but everybody sits at.

Service starts slow and then it does not. Most mornings Bloom Café serves half its coffee before eleven.