Ashlawn Farm Coffee (the cafe) — Restaurant in Old Saybrook

The Amtrak announcement crackles through Old Saybrook station as I settle into a weathered wooden chair at Ashlawn Farm Coffee, watching rain streak windows while Eagles play overhead. It's the scene Norman Rockwell might have painted for the artisanal coffee revolution.

Carol Adams opened this gem in 2002 after "the worst cup of coffee in my life"—a stale hotel packet that inspired her to learn roasting. Two decades later, her café occupies prime real estate steps from the platform, serving commuters and locals in a space that feels like your well-traveled aunt's living room, if she roasted exceptional coffee.

The interior commits fully to farm heritage: exposed beams, functional wood stove, and rustic charm to make city dwellers weak. Board games scatter across tables where laptop workers nurse ceramic mugs emblazoned with train imagery. Behind the counter, earnest high schoolers craft drinks with competence suggesting serious training.

Adams sources directly from farming families across continents, with Nicaragua El Recreo Estate forming the backbone of 27 varieties. Cold brew, steeped 12-18 hours, delivers clean complexity justifying premium pricing. Seasonal specials—currently Maple Berry and Honey Thyme lattes—showcase house-made syrups that shame chain competitors.

Food extends beyond typical pastries to substantial fare, all baked in-house. A jalapeño bagel arrives properly chewy with assertive heat, while Morning Glory muffin manages gluten-free status without sacrificing flavor.

The genius lies in execution: every seemingly accidental detail serves strategic purpose. Old encyclopedias become conversation starters. Bird art softens industrial bones. Even train schedules create natural rush periods optimizing operations.

At $18-19 per bag, retail coffee commands premium pricing, but quality supports it. The extensive retail section reveals revenue sophistication hidden beneath rustic presentation—dozens of varieties, brewing equipment, branded merchandise, coveted cold brew growlers.

The farm aesthetic might tip toward precious, but authenticity prevails. This transformed dairy farm genuinely serves community, employing local teenagers and creating gathering spaces where regulars develop relationships rather than simply transact.

Train station setting provides irreplaceable atmosphere: commuters timing visits around schedules, romantic soundtrack of arriving trains, windows positioned for weather-watching. It's ambient entertainment money can't buy.

Ashlawn succeeds because it understands what corporate competitors miss: affluent consumers pay handsomely for experiences feeling discovered rather than designed. In an era of algorithmic optimization, there's profound appeal where wood stoves function, teenagers work summers, and coffee arrives in imperfect ceramic mugs suggesting someone's grandmother.

Eagles fade to Fleetwood Mac as my southbound train approaches. I grab retail coffee—not because I need it, but to extend this escape from modern life's relentless efficiency.

Adams transformed agricultural disappointment into caffeinated success recognizing that the past, properly reimagined, offers comfort the future...

Disappointing first experience. Was excited to try out Ashlawn for the first time. Looks great online, has a rustic look and they seem to be a small business. I was planning to sit and enjoy a nice coffee and pastry. I went in and ordered. Was asked my name, was handed a bag with my pastries and that was it - , no plate offered, no napkins- but i did get the tip flip screen. As a first timer was I supposed to sit down? I wasn't handed our coffees (as they would need making) so guessing they would call and that there was a pickup location. The person who took my order provided no information and asked no other questions aside from my name. There is a pickup counter and they called me after a few minutes. Was disappointed to have our coffees served in paper cups with plastic lids and having to eat my muffin over a napkin. I don't mind this if I was sitting outside on bench but we were inside sharing a coffee table with another couple. I expected the experience to be better than Starbucks but it was no different. The interior is cozier maybe but the customer service was just as abrupt and "fast." Upon leaving I spotted a bucket with real mugs so they are available apparently they are just not offered. Overall not the experience I was expecting. My advice - treat all customers like new customers. Tell them how your shop works, what the process is. Offer them any...

On Thursday the 16th of march, this year, My wife son and I stopped at the Old Saybrook Cafe for something to eat and to purchase a couple of pounds of coffee. This would have been our third visit since we heard about the cafe from a server at Liv's Oyster Bar. Our first two visits were great! We met employees who were eager to help us pick out a coffee we would like. We also bought lunch both times. Something went wrong on Thursday, though. I asked about a favorite coffee that was not on the shelf. The girl I asked was curt, stating all they had was what was on the shelf. She walked away. I guess I was only allowed one question. My wife was at the counter and asked what coffee was currently brewed. Another girl said Dark and Light, and walked away. No name of the coffee, just Dark and Light. My wife had to call her back to ask for a sample, and the girl gave her a sample cup, with about two teaspoons-full in it. Not even enough to taste. I put the cup in your trash bin and we left. I only gave you three stars because the first two visits were great, and we purchased 6 bags of coffee during those stops. If it had been my first visit to your cafe, I would never return, and certainly would not have taken my son telling him what a great spot it was. I drove 45 miles just for your coffee and left...