Our story
A potter, a barista and a warehouse unit in Al Quoz that used to store marble tiles.
Ailsa and Tom
Ailsa had been throwing pots in a shared studio in Al Quoz for ten years. Tom had spent most of that time behind espresso machines in Jumeirah and Abu Dhabi. In 2019 they found an empty unit on the main courtyard of Alserkal Avenue, with a back room just big enough for a kiln. The idea was simple: good coffee, served in cups made a few metres away. The pottery classes started as a favour to regulars who kept asking how the cups were made. Now the studio is busy six days a week and the café has a waiting list for the window bench.
- opened in Alserkal Avenue
- 2019
- cups thrown a year
- 2,400
- people taught to throw
- 1,100+
Ailsa & Tom
What goes into a Little Kiln coffee
Four things we take more care over than strictly necessary.
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The clay
A buff stoneware with a little grog for strength, shipped from a clay works in Spain. Iron in the body comes through our oat glaze as speckles. Every trimming and failed pot is reclaimed: about 300 kg of clay a year goes back into the reclaim bin instead of landfill.
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The kiln
One electric kiln, nicknamed Big Blue, fired twice a week to 1,260°C. We fire full loads overnight, partly on power from the solar panels on our roof, and we test every new glaze for dishwashers and microwaves before it goes near the counter.
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The coffee
Karim and Lena of Ghaf Roasters roast our house blend on Tuesday mornings in a warehouse two streets away. Tom collects it on foot (yes, even in August), rests it for a week and dials it in every morning with Luka.
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The kitchen
Ada bakes everything from six each morning: cardamom buns, banana bread, galettes with whatever fruit is good. Eggs come from a farm near Al Ain and sourdough from Small Loaf bakery, three units down.
Who you’ll meet
Seven of us, including two Saturday baristas who are both learning to throw.
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Ailsa Reid and Tom Galbraith
Owners: potter and barista
Ailsa throws every cup on the counter and teaches the six-week course. Tom runs the coffee bar and the kitchen, and collects the beans on foot.
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Clara Byrne
Studio teacher
Moved to Dubai from Galway in 2020. Runs tasters, kids’ clay club and open studio, is first-aid trained, and is patient with every kind of wobbly pot.
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Ada Okafor
Baker
Trained as a pastry chef in Lagos before moving to Dubai. In at six every morning for the cardamom buns, and makes the galettes, the banana bread and every birthday cake.
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Luka Novak
Head barista
Came to Dubai from Zagreb to work in specialty coffee. Dials in the house blend every morning and picks the filter of the week with Lena at Ghaf Roasters.
The small print we’re proud of
The things a good café and studio should do, done properly.
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PIC
Dubai Municipality food safety: a certified Person in Charge on every shift
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14
All 14 allergens recorded for every dish, every day
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PCC
Everyone who teaches children holds a Dubai Police good conduct certificate
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AED 3
Off every drink in your own cup, or one borrowed from our cup library
Kind words
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My flat white tastes better out of the speckled blue one. I don’t care if that’s science.
Mariam A.Google review, August 2026
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Quiet enough to work in the afternoon, friendly enough that you don’t feel like you’re in an office.
Ellen K.Google review, March 2026
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They brought Simba a water bowl before they brought me a menu. We’re regulars now.
Rania H.Google review, September 2026
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Best cardamom bun in Al Quoz and I’ve tried them all. Get there before ten.
Omar K.Tripadvisor review, July 2026
Make something with us
Taster sessions every weekend, and the kettle’s always on. Come and see the studio.
