Quarter past seven: why we open this early

When we opened, we planned to start at ten. After two weeks we moved it to a quarter past seven, because it turned out that plenty of people had already knocked by then.

Who comes in the morning

In the first hour, mostly people on their way to work. A coffee, sometimes a slice of something, five minutes sitting down. Then the grandmothers, who have taken a grandchild to school and have an hour free. Around nine it goes quiet, and cake decorating begins.

What is already in the display

By half past seven the sponge cream slice, the puff pastry with curd cheese and sour cherry, and the choux buns are ready. The fruit slices usually appear by eight, because we cut those last so the jelly does not dry at the edges.

If somebody is coming specifically for a choux bun, the morning is the time: that item most rarely survives the afternoon.

About the coffee

We are a confectionery, not a coffee house, so we do not keep ten kinds of speciality coffee. What we do keep, we do properly: one good bean, freshly ground. Milk-based versions are available too, including with lactose-free milk.

Why this is the point of a salon

You order a cake a few times a year. You might drink a morning coffee every day. What makes a confectionery part of a town is that it is worth stopping by on an ordinary weekday – not only when there is something to celebrate.