Deaton Pigot began roasting coffee professionally at just 15 years old. Today he serves as Toby’s Estate coffee master virtuoso in Brooklyn and his skills can be seen bringing out flavor with incredible precision thanks to years of practice he gained through working with beans from Paez in Colombia, which offer sweet maple sweetness with subtle oak undertones that delight guests.

Although Toby’s has only just arrived in Williamsburg, its Australian operation already feels like an established part of the neighborhood. Grey brick walls welcome you into a vaulted room filled with large tables and comfortable furniture; baristas perform their craft behind a central curved counter; usually engaging customers through friendly banter rather than performing for entertainment value alone.

Food at The Egg On A Roll is also impressive and boasts fresh, light breakfast offerings that set themselves apart from typical deli style fast-food delivery orders; an over-easy egg sits atop spinach surrounded by strips of espresso infused bacon! They also offer healthy lunch choices like sandwiches and salads.

But the coffee is what brings people here and that is where Toby’s true artistry lies. Established by Sydney lawyer Toby Smith in 1997, Toby’s set out to become an innovator of and advocate for quality coffee sourced directly from growers. While its name has changed slightly over time, its commitment to transparency and exceptional quality remains as strong today as when first launched.