Zoe Tanner’s handiwork is immediately recognizable: Cloudlike cold foam puffs flecked with sprinkles that adorn the lattes at Loretta’s, the Society Hill cafe at the epicenter of Philly’s little treat boom.

When Bloomsday and Green Engine Coffee Co. co-owners Zachary Morris and Kelsey Bush opened Loretta’s at 410 S. Second Street in 2024, its menu of nostalgia-driven pastries — fudgy Cosmic Brownies and flaky pop-tarts, to name a few — was all anyone could talk about. Now, lines snake out of the periwinkle storefront on weekends as customers wait for a taste of Tanner’s seasonal lattes, which have racked up thousands of views on TikTok and Instagram.

Loretta’s sells about 200 specialty lattes on a busy day, Tanner estimates.

This September, Tanner spent hours in Loretta’s basement making bite-sized uncrustables to top the coffee shop’s PB&J latte, which comes with Concord grape syrup and a peanut butter cold foam. In May, the drink du-jour was a black-raspberry-maple concoction topped with a nutty tahini whip and sprinkles shaped like spring flowers. Next month, Tanner is whipping up a banana latte decorated with pretzel rod ghosts. Proceeds from each of creation have gone to local charities such as ACCT Philly and the Eagles Autism Foundation.

“Say what you want about the girls that come in from Instagram, but they’re making a difference by buying a drink,” Tanner said. “That matters to me.”

Tanner, 31, serves as the operations director of all three of Bush’s and Morris’ businesses, splitting her days between training staff, managing inventory, and developing latte recipes. Barista-ing at Loretta’s, however, is the best part of her job.

“I love connecting with people,” said Tanner. “And coffee is so cool because it goes through so many processes to get into your cup, but everyone who touches it is really important, from the grower to the roaster to the barista.”

Tanner, who moved to Philly in 2015 from a small town in Maryland, fell into coffee by working at Starbucks while attending the University of Valley Forge. After, she worked her way up from a barista at La Colombe’s Dilworth Park location to account manager for the local coffee chain, where she was responsible for convincing mom and pop shops to use the brand’s products. She started at Loretta’s when they opened.

The job fuels Tanner’s second career as a self-made musician who writes, records, and mixes all her music. This fall, Tanner will release her fifth album as Mommy Rockstar Bitch, the grunge persona that has helped Tanner find power in her role as the self-proclaimed “mom friend.”

Tanner said working at Loretta’s keeps her grounded like the novelist Charles Bukowski, who kept his job as a mailman during his early days as a writer. It’s also brought her unexpected fame.

“I was running in Fishtown the other day when a group stopped me and were like, ‘Can we take a picture with you? You’re the Loretta’s girl,’” Tanner said. “Never did I think coffee would be how I build my brand.”

So, how does Philly’s most famous barista spend a perfect day in the city? It involves sharing human food with her dog, running a half marathon, and mixing music from her home in Olde Kensington.

I generally wake up at 5 a.m. with my dog Barrett — a 6-year-old German Shorthaired Pointer — barking at me to give him pets. I automatically smile; one of my biggest accomplishments in life is that he’s so well-behaved because GSPs are such a tough breed.

After a quick morning walk with Barrett, I’ll head to a 6 a.m. Heated Power Strength yoga class at Monarch Yoga in Kensington. I go without having any coffee, which is so unnatural for me, and then when I get out, I feel so awake and alive. The music is also so upbeat and fun for a strength class, but since it’s a yoga studio, [the instructor] still gives us a spiritual concept to focus on.

Next, I’ll grab Barrett for a long walk that’s mostly about him being the center of attention. People might say that I’m a bad dog mom for this, but I share my food with him.

I’m not even embarrassed by this because Barrett has good taste: When we go on long runs, we always stop at Ba Le Bakery in South Philly for a lemongrass and beef banh mi, and when we walk down Frankford Avenue, he will literally yank me across the street for Huda Burger. I even gave him a Pizzeria Beddia birthday party. I promise he’s a healthy dog.

Anyway, on our long walks we will either stop at Rival Brothers Coffee for a short Americano and so Barrett can look out the window, or Càphê Roasters to split a fried chicken sandwich. It’s funny because I used to joke about never wanting to be a regular somewhere, but now I walk into these places and it feels like I’m talking to my siblings. It’s a beautiful way to start my morning.

After also feeding Barrett real dog food, I head down to Loretta’s to clock in for a shift. On a perfect day, work involves barista-ing a little bit, doing latte research, and filming content for social media.

All of our specialty lattes involve a specialty syrup and cold foam, and they take about three iterations each to get right. I love it because I feel like I’m in a lab, trying to find the right balance of fun and sweetness without just serving people sugar just because it looks pretty … [Kelsey Bush] and I are both very anti-unicorn frappuccinos.

At some point, I will stop for lunch. I’m in a protein era right now, so I like to order the Emma, which I equate to Loretta’s version of a chicken Caesar salad wrap. I also love our Rice Krispie treats. They’re just perfectly done. Packaged Rice Krispie Treats are always so dry.

It is officially time for me to go on a long run — 13.1 miles at minimum because I’m a distance diva.

My go-to route is river-to-river: I’ll run from my apartment to Penn Treaty Park, down to the Headhouse Shambles, across South Street to Schuylkill Park, up to the Philadelphia Museum of Art, and back.

While I’m running, I like to listen to a lot of my raw mixes to get a sense of what needs work, but if I’m trying to have a really blissful run, I’ll listen to Dean Blunt or Sade. If you run by the river and put on Sade, you’ll feel like the hottest person in the universe. Trust.

I also like to think of my runs as quests. I will deliberately only bring my phone and headphones so I’m forced to stop for the things I need to keep going, like a snack or electrolytes. It’s fun because it helps me get to know the city better, even after more than a decade … I think people get tired of Philly because they don’t chew down on it enough.

Running this way has also made me a public bathroom expert because peeing, of course, is always part of the quests. My hot tip: Never count out a Whole Foods.

After my run, I like to get dinner and drinks with my friends.

Our go-to is Monk’s Cafe, which I recently learned might be haunted? I typically order the Thai curry mussels, a Saison, and fries.

I know there’s a lot of discourse about Monk’s having the best fries, but I want to make clear that I do NOT play that game. Fries come in all shapes and sizes, and they’re all good. I would never body shame a fry. It’s like trying to say a basketball player is more athletic than a football player. How could you?

If we want to have a less chill night, my friends and I will go to Johnny Brenda’s — I had my first ever legal drink there, and they make a great steak. For a more chill night, we like to eat at Phở 75. I want my pho with dark meat chicken and all the fixings — jalapeños, bean sprouts, cilantro, Sriracha, Hoisin. Barrett, of course, will probably have a piece of the chicken.

I like to end my day with music, either by practicing with my band or mixing my album, which reminds me a lot of coming up with drinks for Loretta’s since both start with me asking the same question: What can I do to make this thing pop?

Sound mixing is so similar to food and beverage because it’s very easy to sense when you’ve done too much and need to pull back. Things often taste and sound the best when they’re at their most natural.

This interview has been edited for length and clarity.