Community Goods LA Menu: Prices & Full Guide

A clean, strong double shot. The base for most other drinks.

Espresso with hot water added for a smooth, black coffee.

Espresso, steamed milk, and a thick layer of foam on top.

Espresso with silky steamed milk and just a little foam.

Espresso and milk with the café's own house-made vanilla bean syrup.

A sweet, creamy espresso blend with condensed milk and a hint of cinnamon.

Iced espresso topped with sweet cream, a touch of sea salt, and cocoa powder. The drink everyone photographs.

Espresso poured over fizzy tonic water and dried orange peel. Light and refreshing.

Ceremonial-grade matcha from Fukuoka, Japan, whisked fresh over your choice of milk, hot or iced.

A stronger, milk-forward cup that lets the matcha flavor shine through.

Deep, smoky roasted green tea from Uji, Japan, served latte-style with less caffeine.

Matcha over fizzy tonic water. Zingy, bright, and great on a warm day.

A fan favorite: matcha, oat milk, and a sweet cream top for a smooth, treat-like sip.

Matcha with maple and a touch of salt, made cappuccino-style and served iced.

Matcha with a double shot of espresso mixed in: coffee and matcha in one cup.

The Einspänner made with matcha instead of espresso, topped with the same sweet, salty cream.

Matcha with maple and a little lavender for a soft, floral finish.

A light, fresh green tea with a clean finish.

A smooth black tea with a hint of honey. Good with or without milk.

A tart, bright herbal blend. Caffeine-free and tasty over ice.

Cool mint mixed with grassy yerba mate for a gentle caffeine boost.

Spiced black tea concentrate steamed with milk. Warm and a little sweet.

A bright, fizzy lemonade made with Japanese yuzu citrus. Tart and cool.

A house lemonade regulars ask for by name. Nice and sour, and easy on the wallet.

A minty, refreshing drink for when you want something fun without coffee or matcha.

Soft scrambled eggs on sweet Hawaiian rolls with tangy house hot sauce. Ordered by the pair.

Thick-cut sourdough with house-made pistachio spread, vanilla sea salt, honey, and olive oil. The café's signature dish.

Cool and creamy, topped with fresh seasonal fruit and artisanal preserves.

Soft, moist, toasted a little at the edges. Add passionfruit butter for a tropical twist.

Creamy tuna salad on ciabatta with pickled jalapeños, gem lettuce, and salt-and-vinegar chips on the side.

Smoked turkey, sharp Fontina, basil aioli, arugula, roasted red peppers, and pickled shallots on a baguette.

A crispy golden cutlet with house comeback sauce, shredded cabbage, and jalapeño on fresh ciabatta.

Hobbs Applewood smoked turkey breast on fresh bread with house condiments.

Just butter, flour, and good technique. Flaky outside, soft and airy inside.

The same buttery croissant dough, folded around dark chocolate.

An almond croissant brightened with yuzu citrus, balancing the sweet, nutty filling.

A sugar-laminated pastry baked until the crust crackles and the center goes tender.

A cinnamon pastry with real warmth, closer to a morning bun than a roll.

The one savory bake in the case: ham and a little dijon baked in with Gruyère, finished with a cheddar top.

Vegan banana bread built on almond flour. Dense, moist, and not overly sweet.

Chocolate and crushed pretzel folded into brown butter dough, with a hit of vanilla salt.

Oats and chopped dates, not very sweet, finished with the same vanilla salt.

Add an extra shot to any drink.

Add an extra shot of ceremonial-grade matcha to any drink.

House-made real vanilla bean syrup, added to any drink.

A drizzle of maple, added to any drink.

A spoonful of honey, added to any drink.