Our Story
A Corner Room
for Slow Mornings.
Fig and Fennel Cafe began in 2016 with a secondhand roaster, a borrowed oven and a stubborn belief: a neighbourhood cafe should roast its own beans and bake its own buns, or not bother at all.
Ten years on we still roast every Thursday in the back room, still proof the cardamom buns before sunrise, and still know half our guests by their usual. The fig is for sweetness, the fennel for edge — that is the house flavour in a cup.
10
Years open
14
Bean origins
68
Seats
Roasted In-House
Twelve kilos at a time, every Thursday. Nothing served or sold is more than ten days off roast.
Baked at Dawn
Cardamom buns, fennel shortbread and burnt-honey cake from our own oven, proofed overnight.
Poured with Care
A trained bar team, a tuned machine, and as much time as your cup needs. No rushing, ever.
Meet the Roaster
Marcus Brews
the Thursdays.
Marcus has roasted every batch since day one — first on the borrowed drum, now on our own twelve-kilo machine. He cups each new lot blind, logs every curve, and still pulls the morning's first shot himself before the doors open.
Ask him about Ethiopian naturals at your own risk. You may leave with a bag, a brew guide and a new hobby.
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