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From the kitchen

April 19, 2026

Pastries come from Foursided Bakery in Sellwood — same delivery, every morning, six days a week. Lunch is Andre’s territory: a rotating set of bowls, soups, sandwiches, and a daily plate that changes with what’s at the farmers’ market.

The cookie recipe is from Andre’s grandmother. He won’t share it. Don’t ask.

  • Morning case. Croissants and the day's scones.
    Morning case. Croissants and the day's scones.
  • Plain croissants from Foursided Bakery — picked up at 6am, gone by noon.
    Plain croissants from Foursided Bakery — picked up at 6am, gone by noon.
  • The Tuesday lunch plate — grain bowl + the soup of the day.
    The Tuesday lunch plate — grain bowl + the soup of the day.
  • Avocado toast on Foursided sourdough. The pepper is a Calabrian flake.
    Avocado toast on Foursided sourdough. The pepper is a Calabrian flake.
  • Andre's oatmeal-raisin cookie. Recipe is family secret.
    Andre's oatmeal-raisin cookie. Recipe is family secret.