Six years, one corner, a lot of coffee
Cafe And Corner opened its doors in 2019 in a quiet corner of Fitzroy North, with a single espresso machine, four tables, and a plan to do a small number of things properly. We're still in the same spot, though the tables have multiplied and the kitchen finally has enough bench space.
What hasn't changed is the approach: cook from scratch, source honestly, and treat every table — regular or first-timer — like they're the reason we opened. Most mornings you'll find one of the owners on the floor or behind the machine.
Sourcing philosophy
A few principles that show up on every plate and in every cup.
Seasonal & local first
We build the menu around what our growers have this week, not the other way around. Produce comes from within a few hours of Fitzroy North wherever possible.
Direct-trade coffee
Our beans are sourced through direct-trade relationships with growers in Ethiopia and Colombia, roasted in small batches every week.
Made from scratch
Bread, pastry, preserves and stocks are all made in-house daily. If we can make it ourselves properly, we don't buy it in.
Meet the team
The faces you'll see on the floor, behind the machine, and in the kitchen.
Elena Marchetti
Head Chef & Co-owner
Elena trained in Melbourne kitchens for a decade before opening Cafe And Corner. She writes the seasonal menu and still does the early bake most mornings.
Marcus Webb
Head Barista & Co-owner
Marcus runs the coffee program end to end — sourcing, roasting relationships, and training every barista who works the machine.
Priya Anand
Pastry Chef
Priya joined in 2021 and rebuilt our dessert case from the ground up, with a focus on seasonal fruit and reduced-waste baking.