CoffeeStories
Meet the roaster behind our Sunday Blend
A visit to the family roastery a mile from our door, and how one blend became the backbone of every flat white we pour.
Callum ReidBlog
Stories, recipes and notes from the kitchen.
Callum Reid
Bakes
The story of our cardamom bun, from happy accident to daily bake
How a batch of buns baked by mistake turned into the most-requested bake on the counter.
Priya Nair
Brunch
Brunch, but slower: what to order when you've got all morning
Our guide to ordering brunch without rushing it: what to share, what to save room for, and when to ask for more toast.
Mateo Ruiz
Coffee
How to read a flat white: five signs of a well-made coffee
Ristretto, microfoam and a pinch of patience. What actually goes into the cup and how to tell a good one.
Callum Reid
BakesStories
Baking at 4am: a morning with our pastry kitchen
A morning in the kitchen with our pastry chef, from the first proof to the croissants on the counter at seven.
Priya Nair
BrunchStories
A seasonal menu from fifty miles around
Every egg, jar of honey and tray of vegetables on our brunch menu comes from within fifty miles. Meet the farms.
Mateo Ruiz
Coffee
The perfect pour-over at home in six simple steps
Four tips, one kettle and no fancy kit: how to brew a café-quality pour-over on your own kitchen counter.
Callum Reid
Stories
Why we never rush a table
Why Sunday & Co. has no turn times, no table limits and no hurry, and what that does for the coffee.
Eilidh MacLeod
Bakes
The chocolate cake recipe everyone keeps asking for
The chocolate cake behind the counter, written down at last: ingredients, timings and the one trick that keeps it moist.
Priya Nair