The Greatest MORNING in Ooltewah

A double shot, pulled with theatrical precision.

Espresso tamed by an equal measure of warm milk. A balancing act.

Silken milk over espresso. Ask for vanilla, caramel or honey.

Single origin, poured slowly before your very eyes.

Steeped eighteen patient hours. Smooth beyond reason.

Ceremonial grade, whisked to an emerald froth.

Local honey, a whisper of lavender, a crowd favorite.

Seventy two layers of astonishment. Shatters on cue.

Dark chocolate batons, smuggled inside the flake.

Twice baked, frangipane filled, snowed with sugar.

Coiled tight as a drumroll, glazed while warm.

The flavor rotates with the calendar. Ask what's on today.

Baked in small batches until the tray runs out.

The classic opener. Bright, simple, impossible to follow.

Fresh berries and a generous sweep of hazelnut chocolate.

Caramel made in house, finished with flaky salt.

Buckwheat crepe, shaved ham, molten alpine cheese.

Garden greens and cremini, folded into a savory square.

Ham, farm egg, gruyere and hot honey. Commands the whole tent.

An honest act. Toasted, schmeared, dependable.

Crisped prosciutto, whipped ricotta and a drizzle of hot honey. The name on every lip in Ooltewah.

Cold smoked salmon, pickled onion, dill and capers.

The breakfast strongman. Lifts any morning.

Everything bagel, garden veggie cream cheese, cucumber and sprouts.