Jared, Chris, and Chuck, the owners of Cat & Cloud host a weekly podcast from their homebase in Santa Cruz, CA. It was on this podcast that Jacob first discovered them.
Jacob has always had a keen interest in building teams, leaning into the people around him, and working to make lasting impacts. After he listened to the first show, he was elated to discover a crew that shared similar passions, pursuits, and values.
“It was their consistent discussion of ‘joy,’ of helping others, and especially their passion for actively pursuing better that simply made me want to get to know them personally,” Jacob shares. “In getting to know them and seek them as our roaster, I can promise you, they live by their promise. Their entire team has done more than roast the coffee we get to serve you, they’ve helped shape our approach and made a lasting impact on The Perch an entire coast away.”
Joe Van Gogh has been roasting coffee in North Carolina for over 30 years. They have been recognized for their focus on artisan roasting and sustainable practices, such as using solar panels, compostable materials, and industry recognized roasters for low energy usage and low C02 emissions.
They have focused on community first, and weaving themselves into Chapel Hill, Durham and Hillsborough. As some of the first leaders in the third wave coffee movement, the team at Joe Van Gogh has never lost sight of why they started their business…helping others wherever they are.
“I have good friends at Joe Van Gogh, and it has simply been moving and humbling to see how genuinely interested they are in the success of The Perch,” Jacob shares. “We’ve exchanged coffees, operational ideas, and they are excited to invest in our team, and therefore our community.”
We work closely with local bakeries to bring the very best wide selection of pastries, breads, cakes, and cookies.
A local and unique bakery that delivers its aim to hit all five sense with its craft has always been a bakery we admired. Then, after SNAP benefits halted in 2025, and they stepped in to make sure no one went hungry, it was clear, we’d make the trip to bring that intentional community focused spirt to Holly Springs.
Heather Sutton shares her multi-generational honed baking craft at Bestow Baked Goods. Heather was our first partner at The Perch, and has been committed to our promise and our Holly Springs presence. Her seasonal specials are always front of house.
The craft of Chris McLaurin has certainly shown its deeply personal expression in its delicate and delicious sweet and savory buns, but most importantly from the beginning, Lutra has embedded lots of love with quality ingrediants with the aim of making you smile when you taste their amazing delights!
Meet the heart beat of entrepreneur Charles Taylor in every savory bite of Apex Cheesecakes. Charles simply loves to make cheesecakes, and it shows in each personally crafted creation. Celebrate someone who chased his dream, leaned into the craft, and chose to share a slice of his spirit with you.
Ripe berries, tart citrus, and creamy nuttiness create the absolutely exceptional profile of the Silvio Sanchez. The first sip saturates your palate with the syrupy sweetness of Blackberry Jam, before layering in the complex brightness of Blood Orange. As these juicy fruit flavors cool, the body of the coffee becomes buttery and smooth, layering in the rich chocolate-hazelnut taste of Nutella.
This coffee comes to us from Silvio Sanchez, owner of the Santa Teresa de Mogoton farm in Nueva Segovia, Nicaragua. Silvio Sanchez came to coffee farming through studying agronomy. Inspired by his mother’s love of coffee, the two of them saved their money, took out a loan, and purchased the piece of land that would soon become Santa Teresa de Mogoton. The farm is relatively remote, accessible by a single road and beyond the reach of cell phone service. Dense pine forests and interplanted pine trees for shading the co ee create a quiet, almost fantastical atmosphere, but don’t let it fool you – the farm is expertly organized, and the neat rows of young trees have already given several successful harvests, a testament to Silvio’s training as an agronomist.
| Origin | Nicaragua |
| Region | Nueva Segovia |
| Producer | Silvio Sanchez |
| Variety | Catuai |
| Elevation | 1500 M.A.S.L |
| Process | Natural |
Guglhupf has the best artisanal Danish dough, their staple Cherry Cheese Danish takes decadence to new heights filled with a whipped so ever smooth cream cheese nestled with perfectly tart cherries, and finished with a brushed apricot glaze and drizzled fondant.
Enjoy this regular rotational Danish or any of the other tasty treats from Guglhupf at The Perch.
