brera
a neighbourhood cafe for slow mornings, honest food, and the kind of coffee that turns ten minutes into an hour.
mornings should be unhurried. every cup brewed with care, every pastry from scratch, every corner built for staying a while.
origin
our beans travel from small farms in colombia, ethiopia and guatemala. single origin, micro lot, roasted in house every tuesday and friday — never more than two weeks before they reach your cup.
we pay above fair trade and we name every farm on the bag. if you want to know who grew what you are drinking, just ask.
new this week
the menu moves with the season
menus change. new bakes land. plans happen. the journal is where we keep track of what is currently going on at brera.
some things just
belong together.
£7
a cortado and a warm almond croissant. our most ordered pair, every single day.
zero crumbs left
most ordered
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from the house of brera
take us home
our space
step inside
pull up a chair — the good seat by the window is yours.
spill a little.
learn a lot.
saturdays at brera
latte art workshop
two hours with our head barista. beginner friendly, no experience needed — you leave able to pour a heart. every saturday, 10am to 12pm, £25 per person.
how it gets here
farm to cup
source
we buy from farms we have visited, at prices we are happy to print on the bag.
process
washed, natural or honey — how a bean dries shapes more of the cup than most expect.
roast
small batches, twice a week, roasted for sweetness and clarity rather than strength.
serve
dialled in every morning before open, and again whenever the weather turns.
your cup, your rules
make it yours
no extra charge for oat. no sighing at decaf. no judgement for three sugars.
say hello
the people behind the pour
bakers in at four, baristas in at six, and one person whose entire job is choosing the records.
a little corner for what's fresh
the journal
find us