Twelve years
on the same
quiet corner.
Fern & Ember started when two friends — a baker and a former line cook — leased a former print shop on Alder Street and started pulling shots for whoever walked in.
A slow build.
We didn't set out to open a roastery. We wanted a good cup of coffee in the morning, a place to eat something warm, and to see the same faces every day. That's still the whole idea.
Over the years the shop has changed shape — a new espresso machine, a bigger oven, a walk-up window that stayed after the world reopened — but the corner has stayed the same. So has our sourdough starter, which has been fed every morning since the week we opened.
If you're new here: welcome. Order at the counter, sit anywhere, stay as long as you like.
- 2014We open on Alder Street with two grinders and a lot of hope.
- 2017The vintage Probat arrives. We start roasting in-house.
- 2020The window becomes a walk-up. The neighborhood shows up.
- 2023Bakery expands. Croissants go on a 36-hour proof.
- 2026Twelve years in. Same corner, same starter.
Three things, kept simple.
- 01Direct trade
Every green coffee we roast is traceable to a farm or co-op we've spoken with directly.
- 02Made this morning
Pastries are laminated, proofed, and baked in-house. Nothing sits overnight.
- 03Wages, not tips
We include service in our prices so our team earns a livable, predictable wage.