Our story
An independent cafe on 35th Ave
Deer Valley has plenty of places to buy coffee through a window. It has almost nowhere to sit down with a crepe that was made after you asked for it. That gap is the whole business.
The espresso
Arabica and Robusta, roasted the Italian way
The blend is what makes an espresso taste like something rather than just taste strong. Arabica brings the aromatics and the acidity. Robusta brings the body and the crema, which is the part most American coffee quietly leaves out.
Roasted in the Italian tradition means darker than a third wave roaster would go and built for milk. It is why the lattes hold their shape and why the affogato works at all.
The crepes
Made when you order them, not before
Every crepe goes on the griddle after you ask for it. That is the reason there is a short wait, and it is the reason it arrives folded and hot instead of warmed through.
Dubai chocolate, Nutella, Kinder, Lotus, berry, banana. They arrive on a plate, at a table, which is a thing none of the drive-thrus on this stretch can offer you.
The ice cream
Thrifty, by the scoop
Thrifty ice cream, scooped the way it is supposed to be scooped. People ask if it is really Thrifty. It is.
The affogato is the crossover: a scoop, an espresso poured over it, and about fifteen seconds of correct timing.