Ian Burgess returned from five years in Australia and set up on Broadway Market in 2004, naming the business after the old butchers shop at the premises. Danny Davies, a New Zealander trained in coffee since 1995, joined in 2010, and together they moved from a 3kg Whitmee roaster to a 70kg Loring in 2022. Five locations now include a training academy and a bar at Old Spitalfields Market, sourcing over 90% of their coffees from producers they've worked with before.
On Broadway Market, the bar serves through an open sash hatch in the shopfront, with a wooden bench built into the frontage for seating outside. Inside, a dark wood counter runs the length of the narrow room.