Words by Madeleine Farr PZ ’27

Perhaps you’ve walked through Mead Courtyard on a Wednesday morning, pausing between the 9/11 and Che Guevara murals to wonder why several students are clumped around a first-floor window connected to Y100. For those unfamiliar with the new business, this student crowd comprises The Hatchery’s morning rush.

The Hatchery is a student-founded and run cafe, operated primarily by Nicky Paterniti PZ ’27 and Joseph Grandchamp PZ ’27. Established this fall semester, and open Monday and Wednesday mornings between 9 a.m. and 10:30 a.m., these Pitzer juniors use their own espresso machine to brew a myriad of hot and iced beverages. 

While they only began business in fall 2025, the idea behind the cafe was first hatched years ago. “I always wanted to do something like this,” Paterniti said. “I just never had a machine.” Paterniti purchased a machine last year, but it wasn’t up to expectations. Only the best would do. 

“The coffee tasted like lead,” he shook his head. “I couldn’t sell that.”

Then Paterniti met Grandchamp. Beyond an adorable friendship, Grandchamp brought quality coffee-making supplies into Paterniti’s life. Suddenly, the barriers to the Hatchery’s establishment were no more. The cafe’s name is rooted in the underclassmen dorms that Paterniti — and we all — once called home. 

Pitzer students are familiar with the way doors to traditionally freshman and sophomore dorms are designed. Modeled after barn stable doors, these orange entrances are split in the middle; one can open the top by unlocking its hatch to let in some fresh air while maintaining the privacy of a closed bottom half. 

“The idea was that we’d serve coffee through the hatch,” Paterniti said. He and Grandchamp agreed, though, that Mead’s larger windows also made for a great set-up. 

When asked what their favorite drink was to make, Grandchamp named the hot honey latte. Maintaining top-notch investigative journalism standards, I tried the hot honey latte myself. It was delicious. 

“It [the hot honey latte] took Nicky himself three months to learn,” he said. “Took myself two and a half.” I asked what made the drink so difficult to master. Their response said less about the hot honey latte itself and more about how seriously these young men take their entrepreneurial endeavor. 

“There’s specific techniques, you know, that you can’t teach,” Grandchamp said. Furthermore, when asked whether they saw their menu expanding, Paterniti answered affirmatively.

“The thing is, it’s always expanding,” he said. “That’s what they don’t tell you in the coffee industry. It’s like the film industry.” 

In pursuing caffeinated greatness, The Hatchery boasts a variety of beans that they’ve chosen to make their drinks from. They highlighted Colombia’s Nizzo blend, as well as some local beans from Paterniti’s hometown of Portland, Maine. 

Patrons can read the menu pasted next to The Hatchery’s window to choose their beverage, whether it be the hot honey latte or the coveted banana latte; they can then scan the Venmo QR code underneath to pay. Prices range from three to five dollars, a steal for anyone who has seen coffee prices basically anywhere else. 

Alongside their menu and payment instructions, The Hatchery also pasted their mission statement: “Our coffee is rooted in hope, love, and passion,” it reads. “Our beans and our people are our most important assets.”

Indeed, community is a core value behind The Hatchery’s conception and success, as emphasized not only by the mission statement, but by numerous students involved, including customers. 

“I love The Hatchery,” patron Ava Tratt PZ ‘27 said. “They even do door-to-door service if you ask nicely,” she added. It’s true! 
For those of you who haven’t yet tried The Hatchery as we approach the end of the semester, never fear; these students are looking to ramp up operations as professors ramp up assignments. The Hatchery will be hosting added finals week hours, including a late-night option. Stay tuned by keeping up with them on Instagram @hatcherycafe.