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Our black sesame dark chocolate cookie — made with black sesame toasted in house, browned butter, 64% dark chocolate and finished with sea salt flakes. Available daily.
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We’re participating in @milkfarmla’s community cookie crawl this weekend alongside the amazing teams at @proofbakeryla, @thevalerieconfections & @wearefriendsandfamily. Each bakery will be highlighting a cookie for you to enjoy to receive a punch card. When you complete your visit at all 5 bakeries by the end of the weekend, you’ll be entered into a raffle to win cookies and gift cards from each shop. More detailed info on @milkfarmla, hope to see you this weekend!

Moments at the shop — captured by @tylotillah

Moments at the shop — captured by @tylotillah

Moments at the shop — captured by @tylotillah

Our boricha brulee cheesecake — made with a barley tea infusedcream cheese filling in a salty graham & cosomi crust. Finished with a bruleed top for texture and toasty sweetness. Everything made in house & by hand daily.
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Photographed by the talented @rox_david

@moducafe in Highland Park is the real deal. Chef and owner Jiyoon Jang named it Modu, "all" or "everything" in Korean, and she genuinely means it. From specialty pastries to coffee and tea, Modu puts deep care and attention into everything they serve. When someone puts that much love into their spot, the coffee has to match. That's why we're proud they chose our Ghostrider blend as their house espresso. If you're in LA, go check it out!

@moducafe in Highland Park is the real deal. Chef and owner Jiyoon Jang named it Modu, "all" or "everything" in Korean, and she genuinely means it. From specialty pastries to coffee and tea, Modu puts deep care and attention into everything they serve. When someone puts that much love into their spot, the coffee has to match. That's why we're proud they chose our Ghostrider blend as their house espresso. If you're in LA, go check it out!

@moducafe in Highland Park is the real deal. Chef and owner Jiyoon Jang named it Modu, "all" or "everything" in Korean, and she genuinely means it. From specialty pastries to coffee and tea, Modu puts deep care and attention into everything they serve. When someone puts that much love into their spot, the coffee has to match. That's why we're proud they chose our Ghostrider blend as their house espresso. If you're in LA, go check it out!

@moducafe in Highland Park is the real deal. Chef and owner Jiyoon Jang named it Modu, "all" or "everything" in Korean, and she genuinely means it. From specialty pastries to coffee and tea, Modu puts deep care and attention into everything they serve. When someone puts that much love into their spot, the coffee has to match. That's why we're proud they chose our Ghostrider blend as their house espresso. If you're in LA, go check it out!

We’re finally getting cooler, cloudy days this week — come enjoy a slow morning with us & your favorite pairing.

Modu is a Korean word meaning “all” or “everything” & the ㅁㄷ characters you see around our shop reflects those values. Everyday, we aspire to offer a holistic experience to our community that is grounded in intentionality, detail and quality in every aspect of our work. We hope you feel those efforts when you step into our space.

Modu is a Korean word meaning “all” or “everything” & the ㅁㄷ characters you see around our shop reflects those values. Everyday, we aspire to offer a holistic experience to our community that is grounded in intentionality, detail and quality in every aspect of our work. We hope you feel those efforts when you step into our space.

Modu is a Korean word meaning “all” or “everything” & the ㅁㄷ characters you see around our shop reflects those values. Everyday, we aspire to offer a holistic experience to our community that is grounded in intentionality, detail and quality in every aspect of our work. We hope you feel those efforts when you step into our space.

Our seasonal yuja kumquat tart — dark cocoa pate sablee shell, cosomi crumble, a bright yuja cream, milk cream dollops & candied kumquats. Made by hand & with intention every day.

Our seasonal yuja kumquat tart — dark cocoa pate sablee shell, cosomi crumble, a bright yuja cream, milk cream dollops & candied kumquats. Made by hand & with intention every day.

Our seasonal yuja kumquat tart — dark cocoa pate sablee shell, cosomi crumble, a bright yuja cream, milk cream dollops & candied kumquats. Made by hand & with intention every day.

Our seasonal yuja kumquat tart — dark cocoa pate sablee shell, cosomi crumble, a bright yuja cream, milk cream dollops & candied kumquats. Made by hand & with intention every day.

Our seasonal yuja kumquat tart — dark cocoa pate sablee shell, cosomi crumble, a bright yuja cream, milk cream dollops & candied kumquats. Made by hand & with intention every day.

The classics made with our house espresso, Ghostrider, from one of our roaster partners @proudmaryusa. A blend of naturals from Brazil & Ethiopia — syrupy with chocolate & fruit forward notes.

The classics made with our house espresso, Ghostrider, from one of our roaster partners @proudmaryusa. A blend of naturals from Brazil & Ethiopia — syrupy with chocolate & fruit forward notes.

The classics made with our house espresso, Ghostrider, from one of our roaster partners @proudmaryusa. A blend of naturals from Brazil & Ethiopia — syrupy with chocolate & fruit forward notes.

The afternoon light

Our signature milk cream bun — a milk bun filled with light & airy milk whipped cream, a layer of condensed milk and finished with a dusting of powdered sugar. Baked fresh & made by hand each morning. Available daily.
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Photos by the talented @rox_david

Our signature milk cream bun — a milk bun filled with light & airy milk whipped cream, a layer of condensed milk and finished with a dusting of powdered sugar. Baked fresh & made by hand each morning. Available daily.
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Photos by the talented @rox_david

The one & one — served as a single shot espresso, single shot cortado with sparkles on the side. Available exclusively with our rotating single origin espresso in order to highlight the characteristics of each coffee and to showcase the roasters & farmers behind them.
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Currently on our SO espresso: a washed Ethiopia by @onyxcoffeelab with notes of grilled peach, earl grey, milk chocolate and berries.

Our yuja kumquat tart is back — dark cocoa shell, cosomi crumble, yuja cream, milk dollops & candied organic kumquats from @garciaorganicfarm. Bright & citrusy balanced by the richness of dark chocolate and lightness of the milk cream.
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Available daily in limited quantities.