You Knead Coffee was created to celebrate simple things done well. We focus on carefully sourced coffee, naturally leavened breads, and pastries baked fresh every morning. Our shop is a place to slow down, enjoy the process, and taste the difference that care makes.
We keep batches small and intentional so every cup and loaf tastes alive.
Beans from producers we know, flour from mills we trust, and butter that tastes like butter.
Long fermentation, precise roasting curves, and training that centers sweetness and balance.
Theo leads the bakery program with a background in naturally leavened breads and laminated pastries. He is the one shaping loaves at 4:00am, taking meticulous fermentation notes, and mentoring the team on why dough temperature matters more than bravado.
When you read our bread and operations posts, that is Theo sharing the rhythms of long proofing schedules, flour sourcing, and how to keep a deck oven honest.
Maya runs the coffee bar—dialing in espresso, honing milk texture, and training baristas to lead with warmth. She came up through specialty cafes along the West Coast and obsesses over extraction curves, playlist tempos, and keeping the bar joyful.
Anything on our journal about coffee, service, or business routines carries Maya’s voice. She balances technical precision with the kind of hospitality that keeps regulars lingering.