The Yolk & Folk journal
Recipes, sourcing stories, and the occasional bad pun — written between brunch services.
RecipeHow we get our pancakes that fluffy
The secret isn't fancy — it's buttermilk, a gentle hand, and knowing exactly when to stop whisking. Here's how we do it on the flat-top every morning.
RecipeThe five-minute weekday eggs that taste like a weekend
You don't need an hour and a sink full of pans. Here's the soft, savoury scramble we make on our own busy mornings.
Cafe lifeMeet Rosa, the baker behind our weekend pastries
She's in before the birds, laminating dough by hand. We sat down with Rosa between trays to talk butter, patience, and bad weather.
CoffeeHow we dial in the espresso every single morning
Beans shift with the weather, so the first shots of the day are never just coffee — they're calibration. Here's the ritual.
RecipeHow we get our pancakes that fluffy
The secret isn't fancy — it's buttermilk, a gentle hand, and knowing exactly when to stop whisking.
SourcingMeet the farm behind our eggs
A short drive out of town, Hadley Farm has been our egg folk since day one. Here's why we drive out for them.
SourcingWhat ‘locally sourced’ actually means to us
It's an easy phrase to put on a menu. Here's what's really behind it — the farms, the drives, and the trade-offs.
CoffeeOur new seasonal coffee is here
Notes of cocoa and toasted hazelnut — a cozy roast to carry you through the back half of spring.
Cafe lifeA first-timer's guide to ordering at Yolk & Folk
Never been in before? Here's how it works, what to order, and the one thing regulars always get.
Cafe lifeWhy we'll never take bookings
It's not stubbornness, we promise. Here's the thinking behind walk-ins only.
RecipeThe granola we can't stop making
Maple, oats, three kinds of seed, and the trick to keeping it clustered.
Cafe lifeSeven years on Maple Street
A little look back at how a borrowed griddle turned into all this.