Our Story
A small café, built on good mornings.
Morning & Co. opened in the spring of 2019 with a second-hand espresso machine, a small oven, and a stubborn belief that a neighbourhood café should be the best part of someone’s day.
Six years later, we still bake every pastry on site, still know most of our regulars by name, and still treat the cup of coffee in front of you as the only one that matters.
Our Coffee
A single roastery, a short list of beans.
We work with one independent roastery in Hackney. Our house espresso shifts gently with the seasons, and we always have two single origins on the pour-over bar — one bright, one bold. We grind to order, dial in every morning, and pull every shot to weight.
Our Kitchen
Real food. Cooked properly. Plated simply.
The kitchen runs on a small, seasonal menu. We change five dishes a quarter, write specials on the blackboard, and refuse to cut corners on the basics — the bread is sourdough, the eggs are free range, the hollandaise is made by hand. Brunch is the busiest service of the week; we’ve made our peace with that.
Local Suppliers
A short list of growers, makers and bakers.
Our flour comes from a Cotswolds mill that’s been working since 1851. Our salmon is smoked on the Scottish coast. Our greens arrive twice a week from a market garden in Kent. We pay the people we buy from fairly, and we name them on the menu.
Meet the Team
Sixteen people who make this place go.
There are eight baristas, four cooks, two bakers, a pastry chef and a manager who somehow keeps it all together. Most of them have worked here for more than three years — which, in hospitality, is something to talk about. If you visit twice in the same week, they’ll remember your order.
Community Events
The café, after hours.
We host monthly cupping sessions, weekend bread-baking workshops, and a long-table supper club on the last Friday of every month. Tickets go out through our newsletter — usually a fortnight in advance, always at a fair price.
Long table, set menu, natural wines.
Three-hour sourdough class with our baker.
Taste the new origins, free with a pastry.