journey / the team
Four people run the café from the first bake to closing: who they are, how they trained and where you will find them.
Elena Sandoval
Elena opened the café and still greets most guests at the door. She holds a B.S. in Hospitality Administration, is ServSafe Allergen and TIPS certified, and spent 11 years in independent restaurants first. She runs the room through breakfast and lunch and plans every private table with the guest.
Gabriel Ortiz
Gabriel trained at the Culinary Institute of America (A.O.S. Culinary Arts), holds ServSafe Food Protection Manager certification and has 14 years in farm-to-table kitchens. He writes the daily lunch plate, has the soup pot on before opening and works beside the pastry bench each morning.
Nora Tafoya
Nora holds the Le Cordon Bleu Pâtisserie Diploma and has 9 years in laminated pastry and sourdough. She is in before sunrise to bake the croissants and bread, then sets up the coffee bar for opening, and plans the sweet course when a private table is booked.
Julian Marquez
Julian is an SCA Barista Professional with 10 years in beverage programmes. He looks after the tables through breakfast and lunch, makes sure nobody waits long or feels rushed, and is often the one pulling your flat white.