Ava
Owner & head roaster
Started the market stall with a 1kg roaster in 2017. Still roasts every Tuesday and Friday at 5am.
Our story
Started with one roaster and a lot of mornings.
Wattle & Ember began as a weekend market stall with a 1kg roaster. The queue got longer, the stall got a roof, and in 2019 we opened our doors on a leafy Paddington corner.
We still roast twice a week, still bake the banana bread ourselves and still know most of our regulars by their order.
- 2×roasts a week
- 14days from roast to cup
- 100%compostable takeaway cups
Timeline
How we got here
- 2017
A market stall
One 1kg roaster, a folding table and a very early alarm.
- 2019
Doors open
A corner shop in Paddington with a sunny window seat.
- 2022
The bigger roaster
A 5kg roaster so we could sell beans to take home.
- Today
Still roasting
Two roasts a week and a menu made from scratch.
The people
Behind the counter
Leo
Head barista
Dials in the Ember blend every morning and runs our Saturday home-brewing sessions.
Priya
Kitchen lead
Bakes the banana bread, writes the specials board and has strong opinions about hotcakes.
Team members are fictional, written for this example site.
What’s in the hopper
Where our beans come from
- Ember blendBrazil & Colombia
Milk chocolate, caramel, hazelnut. Our everyday espresso, built for milk.
- Ethiopia GujiSingle origin
Peach, jasmine, black tea. Our favourite for batch brew and pour-over.
- Papua New GuineaSingle origin
Brown sugar, red apple, cocoa. Rotating on the batch brew this month.
What we care about
Small things, done properly
Fresh, always
We roast twice a week so every cup is within 14 days of roast.
From scratch
Bread, cakes, sauces and soup are made in our own kitchen each morning.
Less waste
Compostable cups, 50c off when you bring your own, and coffee grounds go to local gardens.
Come say hi
Pull up a stool.
We’re open every day from early. The window seat is first in, best dressed.
Plan your visit