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The North Broad Street coffee shop's organic kitchen closed Monday.
That means no more gluten-free blueberry muffins. No more guiltlessly-gooey brownies. No more chocolate-hazelenut biscotti.
"It's heartfelt but it's a business decision," said owner Maleigha Liburdi from behind the marble counter that last week boasted treys of baked goods.
"I didn't put all this money into this place to lose it. Coconut oil, coconut sugar and almond flour are expensive ingredients."
A raincoat-clad Ridgewood resident named Jennifer came into the shop on a rainy Wednesday morning for her usual banana-walnut muffin but saw only five croissants in its place.
"I'm very disappointed," said Jennifer while eyeing the chalkboard coffee menu.
Several other customers listed the coffee, the fireplace and Liburdi's 7-year-old bulldog, Delilah, among the other factors that attract them to the cafe.
"Her intentions are so nice," said customer Sharon, a nutritionist. "It's a shame [Liburdi] can't afford to keep doing it."
Liburdi has plans to outsource her goodies from a Manhattan bakery but until then, she'll be focusing on the coffee.
"It was my dream to feed the world good, organic food from my kitchen," she said. "At the end of the day, people don't care about the expensive ingredients... that go into a $4.75 muffin.
"People come through the door for the coffee, anyway."
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