A bottle of four 8 oz servings of our deep and chocolaty cold brew. Bold is a darker roasted blend of Latin American coffees. Slow-steeping showcases dark chocolate and caramel notes, making for a full-bodied cold brew that’s delicious with milk or without. Slow-steeped daily in-cafe.

A bottle of four 8 oz servings of our luminous and refreshing Cold Brew. Bright is our lightest cold brew is a blend of African coffees. Slow-steeping showcases tart berry flavors and refreshing acidity for balanced, invigorating results. Slow-steeped daily in-cafe.

A bottle of eight 4 oz servings of our New Orleans Iced Coffee Concentrate. After adding your own milk, New Orleans-style Iced Coffee is a sweet, creamy, decadent iced coffee that’s cold-brewed with roasted chicory, then cut with your choice of milk and cane sugar.

Blended with organic milk, chicory, and just a hint of cane sugar, our ready-to-drink carton pays homage to the delicious New Orleans-style tradition.

Café Au Lait means “coffee with milk” in French and that’s exactly what this is: Simply organic coffee and a splash of organic milk, no sugar added. So nothing stands between you and the rich flavor of slow-steeped coffee.

In our minds, Bold is the word we use for richer coffees, particularly those with the notes of baking cocoa and caramel notes we find in Latin American beans. We draw out these flavors with a slightly heavier roast—about as dark as we get. It’s a delicious brew with milk or without.

Bright is the word we use to describe coffees that naturally lean toward fruitiness, with a bit of refreshing acidity. This cold brew showcases the tart berry flavors you find in East African coffees, especially the naturally processed Ethiopian beans. It’s luminous and refreshing.

This Colombia single origin forms the backbone of our cafes’ espresso. When cold brewed over many hours, this sippable coffee shines alone.

Perfumed with lemon zest and crunchy with toasted slivered almonds, this vegan teacake is made with wholesome ingredients like almond flour, olive oil, and coconut yogurt. Enjoy its golden crust and tender crumb with a pour over, an afternoon espresso, or, of course, a cup of tea.

We bake this lemony pound cake studded with poppy seeds and slice it thick for a satisfying treat.

A next level chocolate chip. Caramel infused milk chocolate chunks make this American classic extra decadent.

Swapping tahini for butter in these vegan chocolate-studded cookies adds a deep, nutty flavor.

Toasty and rich, with flaky sea salt, try one or a six-pack. Cooked until golden and nutty smelling, browned butter adds a rich depth to these chewy and satisfying blondies. Just the right amount of flaky sea salt intensifies every bite.

Pluma Bakery’s pound cake is rich with pumpkin puree and studded with dark chocolate chips. We slice it thickly to create a satisfying snack or dessert.

A rich, fudgy cookie that happens to be vegan. A classic for the season, our crinkle cookies are designed for those days you need more than a little chocolate.

A wheat-free and vegan treat. Scented with orange zest and studded with blueberries, this afternoon treat is equally good for breakfast. Made with almond flour, cultured coconut yogurt, and other good-for-you ingredients, the tea cake is both wheat-free and vegan. We top it with sliced almonds for a little crunch.

Buttery, crisp, flaky—it’s everything you want from a croissant. Our partners at Sugarbloom Bakery make these delicious croissants for us.

A buttery croissant, baked with dark chocolate. Pieces of rich chocolate are tucked inside croissant dough before baking. Made by our partners at the Sugarbloom Bakery.

A croissant meets a pretzel. The croissant dough for this savory pastry is layered not only with butter but tahini too. Flakes of salt and sesame seeds, amplify the nutty flavor and add a satisfying crunch. Made by our partners at Sugarbloom Bakery.

We can’t get enough of this rich and flavy biscuit. The bakers at sugar bloom elevate the traditional biscuit with premium ingredients. Perfect for breakfast or an afternoon snack.

Our partners at sugar bloom bakery use their delicate and flaky croissant dough to create this gorgeously glossy bun. The dough is spiraled around toasted walnuts and glazed with maple syrup.

A savory pastry that’s made to enjoy with coffee at any time of day. Vibrant scallion contrasts nicely with buttery cornmeal, while subtle hints of rosemary add complexity and depth. Sugarbloom Bakery’s delicious scone is sure to convert anyone hesitant to abandon sweet pastries in favor of something a little more savory

A modern update on the French classic, this flaky golden pastry is rich, delicious, and also vegan (it’s made with almond milk and vegan butter). Potatoes, leeks, and thyme make for a satisfying counterpoint to the golden pastry.

This scone made by our partners at Sugarbloom Bakery is lightly sweet, studded with candied ginger and dried apricots.

The color of sunshine, the tangerine-apricot compote in our parfait is a salve for shorter days and longer nights. Dried apricots are plumped in tangerine juice and then combined with slices of bright, tart tangerines and a touch of organic cane sugar and then layered with creamy vegan yogurt from Cocojune.

A Blue Bottle favorite (vegan and wheat-free).

Naturally sweetened (vegan and wheat-free) breakfast.

Organic blend with notes of raspberry, chocolate, and molasses. 8oz bag.

Organic blend with notes of cocoa, toasted marshmallow, and graham cracker. 8oz bag.

A decaf blend, with notes of crème brûlée, vanilla, and key lime. 8oz bag.

Organic blend with notes of golden raisin, winey blueberry, and lemon zest. 8oz bag.

Our signature espresso blend with notes of baking chocolate, orange zest, brown sugar. 8oz bag.

Single-origin with notes of pomegranate, grapefruit and apricot. 8-oz bag of whole-bean coffee.

Single-origin with notes of dark chocolate, honeycomb and black cherry. 8-oz bag of whole-bean coffee.

Our proprietary filters are made just for our Blue Bottle Coffee Dripper. They require no pre-wetting before use and impart no papery taste to the final cup.