RØST

RØST fills a former mill building in the Rotermann Quarter with the kind of Scandinavian style sourdough that draws people in as much as the coffee does, naturally leavened loaves and pastries baked on site alongside a rotating espresso program. Coffee here isn't roasted in house, instead pulled from a changing lineup of Estonian and other European micro roasters.

The bakery side runs deep enough that the coffee sometimes reads as the second act, but the pairing works, a warm loaf and a well pulled espresso in a room that leans into the building's old industrial bones rather than covering them up. Closed Sundays, with slightly later weekend hours than the weekday schedule.