Marcus Hale
Head of Coffee
Twelve years behind the bar and our roast curve's toughest critic. Marcus dials in every new lot before it ever reaches your cup.
Our Story Brewed With Care
Brewed With Care
Since 1997
Pinecrest Roast and Bake began as a two-table espresso corner with a secondhand roaster. Today we roast every bean we brew and bake every loaf we serve — but the idea hasn't changed: a warm room, an honest cup, and time well spent.
Why Pinecrest See the Menu
A Neighborhood Room Built Around Coffee
Every morning starts the same way: the ovens fire at five, the roaster turns at six, and the first espresso of the day goes to whoever is closest. Our beans come from twelve trusted farms, our flour from a mill two valleys over, and our regulars from everywhere.
28
Years pouring
12
Farm partners
40+
Drinks & bakes
Our Baristas
The Hands Behind the Bar
Elena Wilson
Head Barista
Latte-art throwdown finalist three years running. Elena trains every new barista and still remembers half the street's orders.
James Okafor
Barista & Baker's Ally
James bridges the bar and the oven — he pairs each week's bake with a brew, and his affogato has a small local following.
From the Oven
Roast and Bake, Under One Roof
The “Bake” in our name is a promise: sourdough from a six-year-old starter, morning buns, and seasonal cakes — all baked steps from the espresso machine. Coffee and bread share the same philosophy here: simple ingredients, patient process, no shortcuts.
