CopperLeaf Bakery and Wine Bar, a new cafe located at Frederick Douglass Boulevard and 114th Street in Harlem, is serving up sweet treats and hot drinks this winter.
The business officially opened in December 2025, and their most loyal customers have been trudging through the January snow to get a taste of the eatery’s pride and joy: their freshly baked sourdough bread.
The cafe’s drinks are a mixture of traditional and eccentric. Roberto Campan, the general manager, curated the drink menu throughout the fall, brewing a variety of recipes. Their signature drink is a maple seed latte.
Another favorite is the “Rose in Harlem.” The mocktail features rose simple syrup, made in-house, and San Pellegrino sparkling water.
“I’ve always loved the idea of a rose growing in concrete,” said Campan, about the inspiration.
CopperLeaf is not a typical cafe. The owner, Ruth Shin, wanted to make it stand out among the prominent eateries lining Frederick Douglass Boulevard. From their 8 a.m. opening right until closing time —5 p.m. on weekdays and 7 p.m. on Thursdays and weekends—they also have a full bar, serving flowery margaritas, spritz-y cocktails, pineapple martinis and a selection of wines.
The food menu is equal parts sweet and savory. The options include buttery croissants, sweet matcha and vanilla swirled pound cake, tangy avocado toast topped with a beet-pickled egg, charcuterie meats and cheeses served with toasted sourdough bread and, even more filling, a beef short rib sandwich that resembles Vietnamese bánh mì.
The menu will continue to change, according to Shin, to maintain an element of excitement and surprise. But the current food options reflect Shin and her husband’s appreciation for a variety of global cuisines.
Mastering the art of sourdough
Shin has been in the kitchen since childhood. A part-time job at a restaurant in her 20s introduced her to the beauty of baking. About 15 years ago, she launched an independent catering business — primarily for wedding cakes and other desserts — but operating alone, especially with a young child, was not easy.
Shin then transitioned to working in real estate and advertising for a few years, but she never abandoned her love of cooking and baking.
During the pandemic, Shin endeavored to master the art of making sourdough. The bread was trending across the internet. For Shin, it was more than just a fleeting craze, though.
“It’s a living organism,” she explained. ”And I finally started to really understand it.”
After trying, testing, and perfecting all aspects of making sourdough, Shin knew that it was time to return to the baking world.
She had a conversation with her husband, Tadas Nikulin, in 2024. “You know what my dream is?” she recalled asking him. “A hole-in-the-wall bakery.”
She remembers him responding, “I’m in. I want to do it with you.” They started searching for a place at the end of 2024 and signed the lease in Harlem in March 2025. With a background in finance and advertising, Nikulin became her business partner and supporter in opening CopperLeaf.
“I’m very passionate about baking and I have a lot of experience,” said Shin, reflecting on the nine months of renovations and preparation that led up to their December opening. “We are learning from the ground up.”
A rose in the concrete
“Harlem was really the perfect area,” said Shin. She grew up in Morningside Heights, just a few blocks away from where CopperLeaf is now located. Becoming a business owner in the neighborhood years later feels like a full-circle moment for her.
Opening during the winter inevitably came with its difficulties, but Shin says that week after week, it’s gotten busier and busier.
“We are here for the customers, and that’s what we prioritize,” said Shin.
CopperLeaf remained open for its loyal customers during the storm on Jan. 25 that left over a foot of ice and snow covering Harlem and much of New York City.
She focuses on the community, making sure everyone feels welcome and pampered every time they enter the cafe.
The interior is brightly lit and spacious, with white and blue decor and tables and chairs lining the walls. Natural light pours in from the front windows. The back of the cafe even offers a laptop-free section for those who want to just enjoy the food, drinks and ambiance.
In the future, Shin plans to expand on the dessert menu—drawing inspiration from cuisines she sampled while traveling across the globe with her husband, like traditional Japanese milk bread,
“We plan on doing a lot more exciting breads soon,” she added.
For more information on CopperLeaf, visit copperleafbakery.com.
