BRÚ is more than a coffee shop—it’s built on craft, slow moments, and attention to detail. We spoke to the team behind the beans, bakes, and the vibe.

Coffee is no longer just coffee. When did you discover there was a whole world beyond a flat white?

Over a decade ago. The more we learned about beans and processing, the more we realized coffee has endless possibilities.

Why did you make all BRÚ pastries vegan? Wasn’t it risky?

Yes, but we never wanted to compromise. We wanted everyone to enjoy them without noticing they’re vegan.

What would you serve someone who thinks vegan pastries can’t taste as good?

Our seasonal brioche—soft, buttery, and fluffy.

What mattered most when creating BRÚ?

Building a place that reflects us.

Which pastry best represents BRÚ?

Our laminated pastries and brioche, plus the New York cheesecake.

What coffee myth would you love to bust?

That robusta is inferior. Specialty canephora can be sweet, complex, and exceptional.

What coffee would you serve someone who only drinks instant coffee?

A quality canephora as espresso or filter— familiar, but far better.

What’s harder to perfect: coffee or a vegan croissant?

The croissant. Once it’s underway, there’s no fixing mistakes.

Have you ever loved a product that customers didn’t?

Of course. Not every favorite becomes a bestseller.

Which coffee trend excites you—and which is overrated?

We like infused coffees, as long as processing doesn’t overpower the bean.

What’s the biggest misconception about vegan baking?

That it tastes worse. It’s just a different, more demanding technique.

How would you like BRÚ to be remembered in 20 years?

For its hospitality. Coffee and pastries attract people, but how they feel brings them back. OUR VERDICT Whether you come for the coffee, vegan pastries, or the atmosphere, BRÚ proves great craftsmanship speaks for itself. The only way to understand it is to experience it.