What always guides us is the certainty that within the chaos that this great city can be, there are always those who seek an oasis of tranquility. And our intention is that they find it at Clarice.

The bookstore was born from the idea of ​​bringing rare, unique, collectible, and hard-to-find books to readers from different parts of the world. From the beginning, we sought to offer a different perspective on books, one that fosters a sense of discovery. 

When someone comes to the bookstore looking for something special, it's like starting a treasure hunt or embarking on a shared journey between us and the customer. However, the most rewarding part happens when they return and tell us how much they enjoyed the book, and that's when the treasure hunt begins again. 

I thought about the creativity required to set up a bookstore: the space design, the layout, and, of course, the selection. Having an independent bookstore is also a way to express yourself.

Everything that is part of contemporary art is present at EXIT. I think its specialization is what makes the difference. It has also become a meeting point for artists, gallery owners, curators, cultural managers, and the general public interested in art. 

We're interested in working with photographers who are passionate about analog photography. We'd love to collaborate with them on reviewing and producing their portfolios, experimenting with tests, sharing processes, and giving them a firsthand look at how an image is created from scratch.

We are influenced by Japanese spirituality and the dedication they put into crafts and techniques like sashiko, in which, through patience and dedication, they create beautiful and aesthetically pleasing repairs. Thus, we identify each roll as a unique vision that requires patience, care, and respect.

I find it interesting to create a routine and a ritual within Simón. I think that being on two such busy avenues allows you to choose to own the street, become a part of other people's daily lives, and also create a community among the neighboring stalls.

We're always looking to collaborate. It's one of our goals: to be the café with the most collaborations, because that's what the name means: compay is friend, compay is family, it's community.

We're designers by profession, and we design basically everything for Trama, from the mugs to the bookcases, so some things fell by the wayside over time. But they're already in progress; we like the idea of ​​Trama as a place of constant change.

The lamb in the logo is the spirit animal of chefs Poppy and Federico. The logo was illustrated by Angelo Vasta, a friend and acquaintance of the chefs, and was intended to reflect a youthful side, with country colors that would convey Poppy's energy.

We'd love to invite someone from the world of design or gastronomy who shares our way of thinking, perhaps a Mexican designer or a young chef experimenting with local ingredients. The idea would be to do a short-term collaboration: a special menu or a temporary installation that unites coffee, art, and craftsmanship.

There are many people who have supported us, contributed, and added to our work, and that is of great value and deserves incredible respect and admiration. Meeting people who are willing to collaborate and share is a great inspiration at CRC.

We want to create a space where coffee connects with other forms of expression, which is why we host events, from DJ gigs, culinary pop-ups, bazaars (vintage clothing, jewelry), flash tattoos, art exhibitions. Oh, and bike rides, of course.

One of his characters found purpose in giving his best in every little detail because it creates a unique experience for the customer. That idea awakens him: no matter how simple the task seems, doing it to the best of his ability can change lives.

A book that I relate a lot to studying is “The Burnout Society” by Byung-Chul Han: I always read it when I feel overwhelmed and saturated with work, it talks about how society has forced us to constantly stay busy.

We're inspired by French bakeries for their respect for the process, by cafés that let go of preconceptions, are open to experimentation, and let customers decide what's good and what isn't.

From the beginning, we were clear that we wanted to bring this world to life in a warm and simple way: something that sets us apart is the closeness we have with our customers, the time we spend explaining what espresso is, how to prepare their drinks, and what's behind each bean.

We wanted to start our own business for the pleasure of having something independent, something that would give us the opportunity to generate income without relying solely on a salary. At the same time, we did it out of a true passion: coffee.

The creators are a couple whose story has always been and is linked to sharing a cup of coffee. Among many other things, we love cycling, and the experience of having coffee after a ride and exploring different bars led us to the idea of ​​founding Bezza.