Your little corner for brunch, buns & very good coffee.

A small café with a big kitchen table feeling

We opened Little Wayla because our block needed somewhere to sit: a place to read the paper over a second coffee, meet a friend for a long, lazy brunch, or grab a warm bun on the way to the subway. The room is small and bright, with a long communal table, a few cozy corners, a window bench that is first-come, first-served, and a counter piled with whatever came out of the oven that morning.

Everything is made here. Our bakers start at five, laminating croissant dough, rolling cinnamon buns and shaping loaves that rise slowly overnight. By the time the doors open, the pastry case is full and the kitchen is ready to cook brunch until mid-afternoon. We buy eggs, dairy and seasonal produce from farms in the Hudson Valley and upstate New York whenever we can, and our menu changes a little with each season: rhubarb and strawberries in spring, peaches and tomatoes in summer, apples and squash in fall, and plenty of warming spice through the long New York winter.

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