Craftsmanship
Craft cannot be rushed.
It takes patience, precision and an unwavering commitment to quality. In the bakery and at the bar.
How we work.
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01
Patient. Slow fermentation.
Dough that slowly ferments for 72 hours on natural leaven. We give it the time it needs, even if that is three days.
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02
Precise. Dose and extraction.
Our baristas weigh every dose and time every shot. That is how a good bean becomes a good cup.
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03
Handmade. Handwork and preparation.
Hand-laminated viennoiserie, bread that goes into the oven before sunrise. Every espresso is a new chance to reach perfection.
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04
With respect. For ingredient and producer.
Exceptional ingredients, treated with respect. Direct-trade beans from farms we trust and seasonal produce from local growers.
Two crafts, one attitude.
You can fire up an oven, but you cannot speed up time.
A baker and a barista seem to have different trades. But both work with a living product, with time and temperature, and with the discipline to do the same thing well, every single day.
At THIRD. they work side by side. The bread gets its 72 hours; the espresso its weighed dose.
The same intensity, from the source.
We source our ingredients with the same intensity we bring to baking and brewing. If you start with exceptional ingredients and treat them with respect, the result speaks for itself.
- Direct-trade beans from farms we trust
- Seasonal produce from local growers
- Natural leaven instead of haste
