Ready, set, bake
Work days starting at 6:00 a.m., the sharp smell of freshly ground beans, and the indisputable scent of bread: this is Stephen Watt’s usual morning at Morning Owl Coffeehouse + Parlour.
Work days starting at 6:00 a.m., the sharp smell of freshly ground beans, and the indisputable scent of bread: this is Stephen Watt’s usual morning at Morning Owl Coffeehouse + Parlour.