Flew home on the bike at record speed, fuelled by a wonderfully smooth triple ristretto americano and croissant, buzzing and eager to write up what was certainly one of the most bustling cafes we've discovered yet. It's exhausting just watching James, the owner, at work behind the bar as the regulars fly in for their early morning coffee, made from square mile beans. About 25 people fight for space in the tiny little espresso bar; squishing into window seats, four tiny plastic red chairs and spilling out of the door onto the road. A counter displays the most delicious pastries from flourish bakery http://www.flourishbakery.com/index.asp and the sandwiches, made with organic sourdough bread, looked incredible.
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