Cold brew out of the home kitchen, 2020
2020 — Brewing cold brew out of a kitchen.
We were both out of work. We started cold-brewing at home and selling bottles to friends and neighbors. The orders kept coming.
We didn't plan to be a coffee company.
Karem and Gerardo's story, in their own words.
¡Provecho!
In Spanish-speaking households, you say it before someone eats. It means more than “enjoy your meal.” It's a wish — that the food, the drink, the moment is good for you.
That's what we want every cup to do.
2022 — Two and a half years later, the cafe opened.
We found Bread & Salt and the room felt right. We opened a counter inside. First week, we sold out three days straight, and people came back to check we were still there.
Fall 2026 — The roastery.
We've been roasting in batches and partnerships up to now. This fall, our own roastery opens — full control of how every bean tastes when it hits the bag.
“Specialty coffee, sourced with intention, served with care. The cup is the point.”
— Karem & Gerardo