Slow coffee, warm bread, and a room that's mostly plants.
A little coffee house and micro-bakery tucked into a green corner of Antwerp. We roast in small batches, bake before the sun is properly up, and let the mornings take their time.
Wander the board
Currently pulling & pouring
Our beans change with the season. Here's what's warming up the grinder right now, alongside the bakes coming out in trays through the morning.
We'd rather roast a little less, and get it exactly right.
— Wies & Tomas, the two behind the barLately, from the journal
How we pick a season's beans
Cupping, second-guessing, and the one Ethiopian lot that made the whole table go quiet.
The 36-hour croissant
Why we let the dough rest an extra day, and what all that patience actually buys you.
Our Roots
It began with one machine, a market stall, and far too many houseplants.
We never set out to open a café. We set out to share a good cup with whoever wandered past on a Saturday. People kept coming back, the plants kept multiplying, and eventually the two of us needed somewhere with actual walls to put them. This corner has been ours ever since.
A stall & a crate of plants
One second-hand machine at the Saturday market. Coffee pulled between pots of monstera we couldn't stop buying.
The corner on Bloemstraat
We found a bright, south-facing room, filled it with greenery, and stopped packing everything into a van each week.
We started roasting
A small drum roaster in the back. Now every bean that reaches your cup is roasted a few metres away, in weekly batches.
Same idea, warmer bread
The bakery came last. The pace hasn't changed a bit: unhurried, a little green, and always glad to see you twice in a day.
Run day-to-day by Wies (the roast) & Tomas (the bake) — plus a very good team and one shop cat, Biscuit.
Field Notes
Small essays on coffee, baking, plants and the unhurried life. Written between shifts, usually before the first customer.
How we pick a season's beans
Cupping, second-guessing, and the Ethiopian lot that made the table go quiet.
Read noteThe 36-hour croissant
Why the dough rests an extra day, and what that patience actually buys you.
Read noteWhy our milk is oat by default
A small swap, a big carbon difference, and a flat white that honestly holds up.
Read noteBuilding a café around plants
Sixty-odd pots, one very sunny window, and a watering rota nobody asked for.
Read note
A beginner's guide to filter
No snobbery, promise. Just how to order the pour-over that'll suit your morning.
Read note
Meet the Guji, our new roast
Floral, a little peachy, and gone by the end of the month. Come find it while it lasts.
Read noteFind Us
Wander in whenever. For a weekend brunch table or a bigger group, drop us a line below and we'll save you a corner.
- Where
- 18 Bloemstraat
2000 Antwerp - Hours
- Mon–Fri 07:30 – 18:00 Saturday 08:00 – 18:00 Sunday 08:30 – 16:00
- Say hi
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+32 3 000 00 00
[email protected]
Save us a seat
Held 15 min · groups over 8, please call