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An Ode to a Coffee Shop in Sierra Madre…
Hey buddy! Why don't you pull through and get a pour-over? Let us comfort you with coffee and croissant.
The journal
Notes from the counter
Baking, coffee, and whatever the parrots are up to. A running notebook from the foot of the San Gabriels.
Bakery
The three-day croissant
Our Butter Croissant takes three days of folding, chilling, proofing, and waiting for steam to turn careful layers into breakfast.
Coffee
Meet this month's single-origin
Meet our rotating single-origin, learn how we choose it, and taste what changes between pour over and espresso.
Neighborhood
A field guide to the wild parrots
Meet Sierra Madre’s loud, green patio regulars, with tips for spotting red-crowned parrots over coffee at Syndicate.
Kitchen
What's coming to the spring menu
Spring brings back Strawberry Fields Forever, Blood Orange Espresso Tonic, Liquid Jade, Mood Ring, and Bee Keeper to the Syndicate menu.
Bakery
Why our sourdough takes its time
Our sourdough earns its flavor, open crumb, and crisp crust through a slow ferment that begins long before breakfast.
Coffee
Cortado, flat white, what's the difference?
Cortado or flat white? The difference comes down to espresso-to-milk ratio, cup size, and the texture of the steamed milk.
Neighborhood
The wisteria, and when to come see it
Come early for Sierra Madre’s Wistaria, with coffee, walking shoes, water, and a properly protected croissant.
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