Renzo opened the doors in 2014 with one battered espresso machine and a stubborn idea: that a coffee shop should feel like the warmest room on your street.
Today we roast our own beans in small batches, bake pastries on site every morning, and know most of our regulars by name (and order).
Our kitchen runs on seasonal British produce. Our milk comes from a family dairy 30 miles away. Our cake comes out of the oven before you arrive.
Whether you're grabbing a takeaway flat white or settling in with a laptop, you're welcome to stay as long as you like.