Specialty espresso up front, a real scratch kitchen in back — homemade sourdough, egg bakes, flatbreads, and the dirty sodas Crosslake talks about.
The Kitchen
No heat lamps, no freezer-to-fryer. The sourdough under the avocado toast is baked in this building, the egg bakes come out homestyle with whatever's in season, and the flatbreads get built when you order them.
Breakfast rolls into lunch without a hard line — burritos and bagel sandwiches in the morning, buffalo and pig-+-fig flatbreads, burrata, and big salads as the day warms up. Order at the counter, find a corner, and we'll bring it out.
What's Cooking
Avocado toast on homemade sourdough, egg bakes, breakfast flatbreads, and build-your-own bagel sandwiches.
See breakfast →Buffalo chicken, pig + fig, sweet peach, and shawarma flatbreads — plus burrata, bruschetta, and berry salads.
See mains →Lattes, mochas, turtles, s'mores, and the blue pea flower latte — every espresso drink in three sizes.
See specialty →Depth charges, americanos, and the café miel — brewed strong, with oat, coconut, or almond if you like.
See coffee →Frappés in every direction, cold brew, refreshers, and lemonade for the dock run.
See iced →The Dark Horse Delight, Scooby Snack, Blue Ox, and friends — soda, syrup, and cream with Northwoods names.
See dirty sodas →The Sweet Side
Something sweet is usually coming out of the kitchen — like a chocolate muffin under a swirl of peanut-butter frosting. Pair it with a café miel and call it breakfast. We won't tell.
Order-ahead is on its way — soon you'll be able to skip the line for your morning latte. Until then, find us in Crosslake Town Square, open daily 8am–4pm.