Coffee Plus


When you go to a coffeehouse in the morning, generally the most you can expect is a scone or a muffin to go with your pour-over or single-origin espresso. Not so at these three coffeehouses.

Old Soul Co.

One of Sacramento’s original third-wave coffeehouses, Old Soul started out as a roaster, then expanded into baked goods such as killer croissants and scones before launching a proper food program. Now, breakfast is available all day long at Old Soul’s three locations, with dishes such as EPT (eggs, potatoes and toast), quiche and French toast. The breakfast sandwich (avocado, egg and cheddar) comes on a house-made English muffin. There’s also a dish called pretzel and lox, a twist on the Jewish deli classic, with a pretzel bun subbing in for the traditional bagel. Veteran chef Charlie Harrison (formerly of Mulvaney’s B&L and Lola’s Lounge) oversees the kitchens, which make everything from scratch, from the sausage to the jams. Old Soul’s flagship location, The Alley, offers specials such as breakfast pizza, eggs Benedict and croque monsieur. The Alley: 1716 L St., (916) 443-7685; Weatherstone: 812 21st St., (916) 443-6340; 40 Acres: 3434 Broadway, (916) 453-8540; 

Bloom Coffee & Tea

This charming, light-filled cafe is known for the freshness of its French press, drip coffee and espresso drinks, made with beans from Verve Coffee Roasters in Santa Cruz. The food ain’t bad, either. The menu includes a breakfast burrito, a bagel sandwich and a grilled breakfast sandwich with bacon, egg, wild arugula and sun-dried tomato aioli on sea salt foccacia from Roseville Bread Company. The Petite Omelet, made with only one egg, is available in two versions: carnivore and herbivore. And don’t forget to grab a pastry on your way out the door: The inventive scones come in flavors like crumb cake, almond joy and lavender-walnut. 1485 Eureka Road, Roseville; (916) 773-2332;

The Mill

Until recently, this midtown cafe served only coffee (from Temple Coffee Roasters) and pastries (from Estelle’s Patisserie). But last summer, it dipped a toe in the food waters, holding occasional pizza pop-ups and adding espresso-drenched artisanal ice cream—aka affogato—to the lineup. And starting Jan. 1, The Mill began serving yeasted Belgian waffles in the mornings. The made-to-order confection (a cross between a Liege waffle and an American-style waffle) is dusted with powdered sugar and stuffed into a paper coffee filter for breakfast on the go. Co-owner Nick Minty plans to add house-made jams, interesting butters and other fun foodstuffs as the kitchen finds its footing. 1827 I St.; (916) 469-9683;