On Linienstraße, everything orbits the soybean.
The tarts are built on tofu, which makes them silky and weightless at once, and that twist is exactly why a line tends to form outside the narrow door. The yuzu cheesecake delivers the acidity that holds the creaminess in check, and it might be the most uncompromising vegan pastry in the city. The beans are slow-ground on a stone mill inside the shop, and that milk feeds the coffee and the matcha latte. The room is pared-back, bamboo against plastered walls, closer to a gallery than a café, with the in-house soy products lined up on shelves like design objects.
