A new coffee shop full of exotic choices has officially opened in Trotwood after several years of being at farm markets.
Mysterium Coffee, located on Main Street, features custom-roasted premium coffees from around the world, like Honduras, Brazil, Costa Rica and Ethiopia.
“We should always drink great coffee,” said owner Joel Conover.
He spent nearly five years selling his coffee at farm markets in Clayton, Harrison Twp. and Brookville before relocating back to Trotwood. Conover says he is at the same location he once was before doing the farm market circuit. He said his old shop was full of “fun and laughter” and hopes this shop will be the same.
“I am absolutely delighted that Joel relocated to Trotwood,” said Trotwood Community Improvement Corporation Executive Director Fred Burkhardt.
Conover’s specialty is pour-over and espresso brewing processes to extract the most flavor while carefully monitoring the temperatures. He has roasted green coffee beans and has created his own recipes.
“I give immense credit for Joel keeping up with his business and being part of the community,” Burkhardt said.
Conover has loose tea available for those who do not like coffee. It is blended by third-generation tea masters, he said.
The shop offers homemade brownies and cookies. Smoothies are an option, too, with strawberry-banana and peach-mango. Conover expects to add more options for foods and drinks.
Conover’s favorite music is jazz, including artists such as Miles Davis, and his personal collection will be available for listening at the store. Local musicians will be able to perform soon, Conover said.
The shop has a taste of Trotwood and Dayton inside with historic photos of the areas. Those include photos from the historic Great Flood of 1913 and an original “Dayton 100” by Anderson and Company, to name a few.
Conover’s biggest influence with coffee was his grandmother, a former head cook for Trotwood schools. He said she was a real foodie and would let him taste her creations starting at the age of three.
He credits his time in the Navy for experiencing exotic coffees from all over the world. He served on the USS Nimitz during Desert Watch, right after Desert Storm.
“I want people to be able to experience some of the best coffees in the world freshly roasted in the latest roaster technology available,” Conover said. “I think I might be the only shop in the Dayton area to let everyone experience the same coffee enjoyed by royalty.”
The shop is open Monday through Saturday from 7 a.m. to 3 p.m. at 486 East Main Street, next to the Trotwood YMCA. The shop’s telephone number is 937-623-4447.
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If you’re asked to name a national coffee chain in the United States, the two brands that spring to mind are Starbucks and Dunkin’ Donuts. But a slew of regional coffee chains are giving the two leaders stiff competition.
In the New York area, Gregorys Coffee, which debuted in 2006 in Manhattan, has expanded to 30 locations, including 24 in New York City, 4 in Washington, D.C. and 2 in Jersey City. And it’s not stopping there. It has plans to add five shops in 2019 and is hoping to open 15 more in 2020.
If all those plans materialize, there could be 50 Gregorys Coffee in two years.
Founder and CEO Gregory Zamfotis stemmed from a restaurant background, though he made a career detour to become an entrepreneur. The 36 year old studied business at Boston University and earned a law degree from Brooklyn Law School. During his time in law school, Zamfotis realized that his passion for launching a food business prevailed over practicing law.
Raising $250,000 through family and friends, he opened Gregorys Coffee near Madison Square Park in 2006. He calls his father George a “serial entrepreneur” who owned a donut shop, a coffee shop and pizzeria and serves as a role model for him.
For grammar fans, he kept the apostrophe out of Gregorys Coffee just as Starbucks did when it based its name on a character from Herman Melville’s novel “Moby Dick.”
Here’s what Gregory Zamfotis says about his company’s growth plans:
Gregorys Coffee faces competition from heavyweight chains and regional players La Colombe, Joe Coffee Company, Jack’s Stir-Brew Coffee, among many. How does it compete?
Zamfotis: We’ve always tried to blend this idea of quality and quantity. We can give a boutique coffee experience while serving many, many people, as you’d find at a mass market location, like Starbucks or Dunkin’ Donuts. We are able through systems, training and design to process lots of guests while maintaining an extremely high level of quality.
What’s Gregorys Coffee niche?
Zamfotis: We have become a destination for those seeking quality coffee and innovative products, be it an exotic coffee from Ethiopia, a vegan or gluten-free food product, or CBD oil lattes. Our regular customers are served up by our team of excellent baristas, all of whom have been through an intensive barista training program that focuses on welcoming and efficient service.
Describe your food.
Zamfotis: We serve homemade pastries and prepared foods, and limited sandwiches and some hot food. My father runs our food operations through our two local bakeries in New York and Washington, D.C. I’m a vegan and very health conscious. Over the years, we’ve introduced more vegan and gluten-free selections. We also roast our own beans in Long Island City, New York.
What’s your key to attracting repeat business?
Zamfotis: One of the key ways is our app, which has a built-in loyalty program. Loyal customers get discounts and incentives to reward them.
You’ve been in New York City, a tough place to do business, where rents are sky high. What are the key skills you’ve learned to succeed in the coffee business?
Zamfotis: New York forces you to be on your toes all the time. With all these pressures, if you’re not sharp as a tack, you’ll be gobbled up. You have to stay on the cutting edge of innovation, and do tons of outreach, or planting your flag in local communities and make them feel connected.
Speaking of innovation, you now serve CBD latte, a cannabis product. Why?
Zamfotis: It’s oil extracted from a hemp leaf. It recently became legal under the Farm Bill. It gives you the benefit of cannabis without the negative side effects.
Why did you decide to not franchise?
Zamfotis: We have only opened corporate-owned stores to date. We have been very protective of the brand, our identity and our image. We have spent the last 13 years cultivating who we are, what we stand for and how to deliver the best guest experience in specialty coffee. We continue to discuss internally whether franchising is something we would like to pursue, but historically we have been working tirelessly on our operations, branding and expansion.
How are you capitalizing your growth?
Zamfotis: Historically we have been self-financed and used private loans to grow the company to where we are today.
Are you pursuing private equity money or angel investors?
Zamfotis: We’re always having these conversations. It’s healthy to keep tabs on how people see you and where there might be a great opportunity to find a good partner or bring capital into the business.
You’re planning to open 15 new spots in 2020. That’s quite an undertaking. How will you accomplish that?
Zamfotis: That is the rough outline of where we’d like to go. I don’t have any leases signed. We’re looking to catch our breath in 2019 since we’ve doubled in size in two years.
On what basis do you decide on new locations?
Zamfotis: It’s all value-driven, based on real estate of what’s available in new markets, and see where rents are going that make the most sense.
Where do you see Gregorys Coffee going in two years?
Zamfotis: In two years our retail footprint will double in size, our reach will go from strictly retail to multiple channels, and we will cement ourselves as the leading specialty coffee company not only in New York and Washington D.C. but in multiple regions across the country.
You trained as an attorney so are you satisfied with the jump to entrepreneurship?
Zamfotis: I think there’s nothing more rewarding than creating something that others, given a multitude of options, go out of their way to choose you as a destination. When I see folks with my coffee cup, it’s a reminder, we’re doing something right.
Any long-term thoughts of going public?
Zamfotis: Today it’s not something we’re concerned with, but long-term as we continue to grow, it might interest us.
Describe the three keys to Gregorys Coffee future growth.
Zamfotis: 1) Staying hungry, so I don’t lose my edge; 2) Stay positive. It’s a challenge to grow and maintain a familial atmosphere; 3) Be smart with real estate.
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Finding Andytown’s newly-opened downtown cafe at 181 Fremont is, at the moment, a little like approaching a speakeasy. It wasn’t supposed to be: When the Salesforce Transit Center reopens to the public, customers can stroll through the elevated park and into the cafe. But with repairs to the cracked public transit structure delayed, that won’t happen until June at the earliest.
For now, customers should go to the lobby of 181 Fremont, a 55-story skyscraper home to Instagram offices and luxury condos, and ask security for directions to Andytown. There’s no need for a secret password, but there’s no signage, either.
A public elevator labeled with directions to a “Privately-Owned Public Space” will whisk customers up to the 7th floor. Their reward: A gleaming new cafe (designed by Juniper Architecture) that’s open but sparsely populated, offering plenty of seating, coffee, and views of the still-closed park, empty save for a lone security guard endlessly circling on bicycle.
Andytown’s new cafe has been open like this for about a month, although just about the only people who know it either work or live in the building.
“It’s been fun and interesting to see who can find us here on the 7th floor” says Lauren Crabbe, who owns the business with her husband Michael McCrory.
“It’s a dreamy location — it’s just kinda bizarre and weirdly ghost town-y [with the closure].”
Crabbe and McCrory decided to open the new location to the public when the Transit Center’s reopening appeared more imminent than it really was. Now they’re making the most of it: Pouring coffee and making espresso drinks on a Kees Van Der Westen Spirit machine. Eventually, they’ll use a brand new La Marzocco Leva machine, only the second in the US, for single-origin coffees.
And of course, Andytown is mixing their signature (and trademarked) beverage, a Snowy Plover: Pellegrino, ice, and two shots of espresso lightly sweetened with a big dollop of cream.
Andytown is named for Andersonstown, a Belfast suburb nicknamed Andytown from which McCrory hails. Beyond coffee, SF’s Andytown has earned a strong reputation for its Irish-inspired baked goods like soda bread. The couple started Andytown in 2014 at 3655 Lawton Street, not far from their Outer Sunset home. In 2017, they opened a second Andytown cafe location 3629 Taraval Street, and expanded to a new roastery at 3016 Taraval.
The new cafe at 181 Fremont marks a major departure for the small coffee company. “But with access to the park, it felt like we could put a piece of Andytown, and that connection to nature, and who we are, in the middle of skyscrapers,” says Crabbe.
The new space also offers a sizable kitchen for executive chef Ali Hooke. Behind enclosed glass, she’s busy testing recipes for house-made yogurt with saba and granola, and larger lunch items like trumpet mushroom soup with charred onion, urfa chili powder, and roasted maitake mushrooms.
“The first five years of food at Andytown have been very focused on sort of replicating Michael’s grandma’s soda bread and other recipes,” says Crabbe, “but now, we’re looking ahead.”
Irish food can get a bad rap, but once customers try Andytown’s dense brown wheaten bread, they might reconsider. Andytown is changing minds “one scone at a time,” Crabbe jokes.
Hooke’s full food menu will be available this summer, timed, once again, to the reopening of the transit center and park.
“If there’s on thing this location has taught me, it’s to be very flexible,” says Crabbe. “There’s just so much that’s out of our control.”
For now, Andytown is open from 9 a.m. to 4 p.m. Monday to Friday and closed weekend, with longer hours to come.
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Here are some of the top stories we’re following for today. 2/5/19 Damian Giletto, The News Journal
A French cafe in Wilmington’s Forty Acres neighborhood was cited last month after someone complained it was serving alcohol without a license.
Officers for the state’s Division of Alcohol and Tobacco Enforcement, following up on an anonymous tip, took wine and “cases of an unknown liquid that tested positive for alcohol” from the De La Coeur Patisserie and Cafe, according to Department of Safety and Homeland Security spokeswoman Wendy Hudson.
Officers also seized about $200 in cash on Jan. 25, Hudson said.
The cafe, at 1836 Lovering Ave., normally serves only breakfast and lunch at its small, eight-table location.
According to its Facebook page, De La Coeur holds reservation-only, five-course dinners at the cafe about once a month, and advertises “complimentary fine wine pairings” during those events.
Owner Gretchen Sianni has been cited for selling alcohol without a license, Hudson said.
Co-owner Alex Sianni declined to comment on Tuesday, explaining he wanted to seek legal advice, but said the cafe is operating as normal.
De La Coeur is the third Forty Acres business to be the subject of liquor licensing-related complaints in recent years.
In 2017, residents and City Councilman Bud Freel objected to Southeast Kitchen’s application to operate as a BYOB restaurant where patrons could bring in alcohol.
Last year, neighborhood residents launched a meticulous effort to oppose a liquor license for Scalessa’s Old School Italian Kitchen, arguing the restaurant was violating a litany of city rules and introducing noise and traffic to the area.
The Siannis bought the corner cafe in September 2015, shifting it from a vegetarian-focused restaurant to a French-style one that serves coffee, pastries, soups, salads and crepes.
Gretchen Sianni is a University of Delaware graduate, who has a certificate from Le Cordon Bleu in Baking and Pastry Arts.
The state requires that establishments serving alcohol be licensed, and that staff serving alcohol receive training from the state.
Contact Jeanne Kuang at [email protected] or (302) 324-2476. Follow her on Twitter at @JeanneKuang.
Read or Share this story: https://www.delawareonline.com/story/news/2019/02/05/state-raids-wilmington-french-cafe-serving-alcohol-without-license/2771070002/
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“Our goal is to be part of the fabric of the Arts District.”
That’s the word of Kyle Glanville, co-founder and co-entrepreneur at Go Get Em Tiger, an independent Los Angeles roaster-retail cafe brand. I’m speaking to him today from inside GGET’s newest cafe, a 400-square-foot space in the heart of LA’s teeming Arts District. We’re just a few blocks from where, all the way back in 2011, Handsome Coffee (RIP) planted a flag for specialty coffee in this neighborhood at 582 Mateo. (It is now a Blue Bottle.)
The vibe here at Go Get Em feels industrial and hip—there is a Shinola retail store next door, natch—but shot through with an approach to clean space and line art that evokes the company’s first cafe space in LA, over on Larchmont. The two cafes are about six miles apart, but the aesthetic difference between neighborhoods cannot be overstated. There is also another new GGET in Highland Park, east of the Los Angeles River, in the same building as Highland Park Natural Wine. The brand plans to open several new cafes (plural) across the Los Angeles region in 2019 and 2020.
But here on E. 3rd, the bar is outfitted with GGET’s favorite La Marzocco PB, in deep tiger orange, paired with Mazzer grinders. There is house-made almond milk, freshly turned. Watching over the baristas stands a female boxer with her fists raised. The simple line art stands out thanks to her red gloves, drawing your eyes to the corner where she waits. The art evokes a classic, knowingly retro Pee-Chee folders style, which Glanville describes as a fundamental part of the brand. “We want characters who are doing something remarkable,” he tells me.
An in-house design team handled the space’s slight expansion and outfitting. This is the first time GGET has handled all the design work themselves, a sure sign the company is growing. The centerpiece of the industrial architecture is a floor-to-ceiling garage-style door with windows to let in light and framed by reinforced steel beams. Floating shelves on a wall across from the bar display all their retail coffee, the pastel bright packages serving as both tempting retail and cheery candy-colored decor. A rack of GGET shirts hangs in the window, and against the wall next to the bar are other shelves of home-brewing retail, as well as more swag. Like Larchmont, GGET Arts District has a long bar where customers can stand and order from anywhere. There are a couple of two-tops outside for soaking up the sun, and people watching the busy neighborhood.
The food menu here is more compact than say, at the brand’s Los Feliz spot, where food is a major focus. “We want to focus on the hits,” says Glanville, “but we’re walking a perilous line.” He means to make sure that GGET remains a coffee shop in the public eye, instead of being perceived as a restaurant. “Food here should orbit the gravitational pull of the coffee,” Glanville explains, which means you can get stuff like waffles, granola, or a frittata here in the Arts District. It’s food that wants to live with coffee.
This Arts District location opened in late 2018, and it marks just the latest growth iteration for a part of Los Angeles that’s become synonymous with generational change. In the last 15 years, this neighborhood has experienced a renaissance, moving from abandoned buildings, through artist lofts, to a more bourgeois crowd with the money for luxury lofts and curated boutiques. But the undercurrent remains friendly and a little bohemian—there’s a reason why Hollywood films so many New York City scenes on these blocks—and the staff reflects back the same vibe. Though by no means the only coffee shop in the area (there are three other shops serving coffee within spitting distance), GGET has already drawn their regulars and is consistently busy.
“The most gratifying experience is when you can be early to a neighborhood that is coming into itself,” Glanville says, and you can see it happening before your very eyes through the cafe’s windows onto 3rd. The block is bustling, and streams naturally into part of the SCI-Arc campus, the gallery Hauser & Wirth, and the half-dozen boutiques and dozen restaurants nearby. “The Arts District chews up and spits out coffee shops,” he laughs, the implication being—but not this one. Only time will tell, but a strong set of opening months seems to portend well for the future of Go Get Em in the Arts District. They seem ready to sink their claws in and stick around for the long haul.
Photos courtesy of Go Get Em Tiger.
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Venezuelan Population (My Family and friends), along with other countries like Cuba, China, North Korea, Myanmar, and much more controlled by Dictators, is suffering from famine, diseases already eradicated in other places, human rights violations and a lack of access to Information and Data that would help them to understand that All Human Being are Born Free, and that we all deserve to be treated like Humans by Governments. As Venezuelan, with my family separated trying to survive the Nicolas Maduro Dictatorship, I published a couple of researches: Why Maslow and Asylum Seekers, as a way to give a light on these issues that menace our Civilization: The use of food, water, education, medicines by Criminal Dictators to keep their populations on the 1st stage of the Maslow Hierarchy of Needs, in order to perpetuate their power (Why Maslow) and the increasing migration of massive groups of People around the globe in seek of Asylum. My goal is to print a huge number of this work and send it to the Main School’s Libraries in my Country, to share and set light where the Nicolas Maduro’s Government has brougth their shadows. That’s why, beside publishing these couple of books, I also launched this Fundraising Campaign on the Facebook Platform.
La población Venezolana (Mi Familia y Amigos), junto con otros países como Cuba, China, Corea del Norte, Myanmar y muchos más controlados por dictadores, sufre de hambruna, enfermedades ya erradicadas en otros lugares, violaciones de derechos humanos y falta de acceso a información y datos que les ayudaria a comprender que todos los Seres Humanos Nacen Libres y que todos merecemos ser tratados como Seres Humanos por los Gobiernos. Como venezolano, con mi familia separada tratando de sobrevivir a la dictadura de Nicolás Maduro, publiqué una serie de investigaciones: ¿Por qué Maslow? y En Busca de Asilo, como una forma de llevar luz a estos problemas que amenazan nuestra civilización: El uso de alimentos, agua, educación, medicamentos por dictadores criminales para mantener a sus poblaciones en la primera etapa de la Jerarquía de Necesidades de Maslow, a fin de perpetuar su poder (Por qué Maslow) y la creciente migración de masivos grupos de personas en todo el mundo en busca de asilo. Mi objetivo es imprimir una gran cantidad de este trabajo y enviarlo a las Principales Bibliotecas en mi país, para compartirlo y aclarar dónde el Gobierno de Nicolas Maduro ha cubierto con sus sombras. Es por esta razon que además de publicar este par de Libros, también lancé esta Campaña de Recolección de Fondos en Facebook.
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Since launching his signature cannabis brand Willie’s Reserve in 2015, Willie Nelson has slowly expanded his reach into the burgeoning industry. This week, the Country Music Hall of Fame member and pot advocate announced his new Willie’s Remedy, a line of health and wellness products that kicks off with hemp-infused coffee.
“Hemp production in America was stifled for so long, but it could now make all the difference for small independent farmers,” Nelson said in a statement. “Hemp isn’t just good for our farmers and our economy, it’s good for our soil, our environment — and our health.”
According to a release, Nelson’s coffee is a medium-dark whole-bean blend with “flavor notes of cherry and cocoa.” Each 8 oz. cup contains 7 mg. of hemp-derived CDB.
Nelson’s wife Annie is overseeing the Willie’s Remedy brand and has plans to release other products in the coming year, including topicals and confections. “The Willie’s Remedy line is a purposeful departure from Willie’s Reserve,” said Annie Nelson. “It’s not about getting high, but it’s still all about Willie and the benefits we believe cannabis has to offer.”
Nelson, who will turn 86 in April, was recently honored at an all-star concert in Nashville. Taped for broadcast on A&E at a later date, the show included performances by George Strait, Kris Kristofferson, Alison Krauss and Margo Price, who is collaborating with the country legend on her own strain of Willie’s Reserve. Price’s is dubbed “All American Made,” after her latest album. She also recently told SiriusXM host Elizabeth Cook that she’s working on one inspired by her song “Nowhere Fast.” “Cause when you smoke it,” she said, “you ain’t going nowhere.”
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Hey guys! Emily here from Outside Magazine. Today I have the Eureka Camp Café system. This thing is the ultimate camp coffee system, and it all nests inside this 2.5-liter pot. There’s three pieces total. And inside you’ll find a 12-cup carafe where you can store your coffee once it’s brewed. And then, inside of that, you have a standard size-four pour-over that fits right on top of it. So if you’re like me in the woods, you need a ton of coffee to get through the day. This thing will make up to 12 cups of coffee at once. And this 2.5-liter pot will boil 60 ounces of water in six minutes.
The Camp Café is from Eureka. It’s $100, and it will be out this spring.
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You’ve got less than two weeks to buy handcrafted chocolates and toffee-packed cookies and to schedule lunch dates at this West San Jose cafe.
This Valentine’s Day will be the final one for the Dolce Bella Chocolate Cafe.
The shop has lost its lease and will shut down at the close of business Saturday, Feb. 16, a victim of shopping center revitalization that would double the rent.
“We have such a great customer base,” award-winning chocolatier Audrey Vaggione said after she first received the news, noting that her devoted clientele had already followed her from Saratoga several years ago when she expanded to this larger shop and added a restaurant.
“Word has spread” about the impending closing, “and we have been exceptionally busy lately,” she said.
Super Bowl Sunday couldn’t keep her regular customers away.
“We’re sure going to miss this place,” customer Emily Reese, of San Jose, said. “I come here once a week with friends from church. It’s small enough where you can have conversations with people. And good food too!”
Besides the chocolates, which are made here in the open kitchen, Dolce Bella has a strong following for its chocolate beverages, available four ways. There’s Hot Chocolate, with 72 percent chocolate, steamed milk, marshmallows and whipped cream; Hot Cocoa, with house-made chocolate syrup; Chile Hot Chocolate, with house-made chile power and habanero infusion; and Drinking Chocolate, a thick, decadent version served in an espresso cup.
Vaggione had hoped to stay put at Westgate West, but the new owners of the center, a real estate investment trust called Donahue Schriber, are “cleaning house” and “re-tenanting,” she said, and they refused to negotiate a lower rent while the center undergoes two years of construction that would disrupt business. Representatives of Donahue Schriber did not respond to requests for comment.
A Menlo Park native and longtime Saratoga resident, Vaggione was a dessert baker from her teen years, but she first followed the career path of physical therapy.
“I started making chocolates as a Mitty fundraiser, then when the kids were in school, I took classes at Home Chef and eventually taught there,” she recalled in a Mercury News interview. In 2005, she graduated from the California Culinary Academy in San Francisco with an emphasis in confections.
In 2008, after years of selling her confections at farmers markets, she opened a shop in Saratoga, making chocolates with fruit and herb fillings created from her garden. Two years later, she moved to the Prospect Road space at Westgate West and expanded with a full cafe concept.
Over the years, Vaggione has been honored by the San Francisco Chocolate Salon, including being named “master chocolatier.”
Fans on Yelp rave about the desserts, coffee and food — even the fresh flowers on each small table. “Owners work the store daily. My favorite kind of small business,” said a posting from a Mountain View customer.
After the closing, Vaggione hopes to get a home/cottage permit and keep baking the toffee cookies and some other popular items for direct orders and sales through other retailers. But this month’s chocolates will be the final ones for sale.
That’s means the upcoming chocolate lover’s holiday will result in some ultra-busy days for Vaggione and her crew.
“We’re making all we can for Valentine’s Day,” she said.
Details: Dolce Bella is open from 8 a.m. to 6 p.m. Monday through Saturday (9 to 6 Sunday) for breakfast, lunch and early dinner, plus chocolates, pastries and other desserts at any hour. 5325 Prospect Road, San Jose; 408-446-4296; www.dolcebellachocolates.com.
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Prague is a city of meeting points: east and west, old and new, ornate and understated, meticulously restored and graffitied. The city is small—you can explore most of it in a day. It’s charming, and during prime tourist season, crowded. Prague’s architecture also has a sort of Disney World feel. For that reason, the city’s cafes feel like havens in a storm—they are windows into the everyday Prague—the native city frequented by residents alone.
That’s not to say that the tourist’s Prague isn’t worth a visit. It is. There’s the Astronomical Clock and Tyn Church in Old Town, Wenceslas Square in New Town, and the Charles Bridge on the way to Mala Strana and Prague Castle. They are destinations that make Prague itself. Tyn Church’s high Gothic architecture makes it look like Maleficent’s castle. Wenceslas Square is where Vaclav Havel addressed the people at the end of the Velvet Revolution to welcome the end of Communism. And Prague Castle is not just impressive but also affords some of the best views of the city.
The city doesn’t seem to really wake up until mid-morning, so if you rise a little early, it’s likely you’ll only have to share these spots with a few other people—or possibly with no one but yourself. But be advised, Prague’s late wakeup time also applies to most cafes. Of course, they also tend to stay open later and usually serve beer and wine in addition to coffee.
Speaking of beer, or pivo, it’s cheap, abundant, and really good in Prague. So is gulas (think goulash), knedliky (bread dumplings), and schnitzel. And so, of course, is coffee.
Whatever you’re looking for, this guide will help you navigate Prague’s streets and abundant green spaces in its pursuit at the city’s various cafes.
EMA Espresso Bar
Conveniently located near the city’s main train station, EMA can easily be your entree into Prague’s coffee scene. Owned by roastery Alf&Bet along with two other businesses, including the Cafe Lounge and EMA II, EMA is a bustling cafe that retains a laidback air despite high traffic. Unusually, EMA doesn’t just serve Alf&Bet coffee, but also JB Kaffe, SlowMov, Drop, Candycane, Double Shot, and Gardelli.
A La Marzocco Strada produces two daily espresso options on EMA’s menu. They use a Moccamaster, V60, and AeroPress for drip coffee, and offer a food menu of mostly sandwiches, salads, and baked goods. If you’re craving something else, EMA is just a block away from Manifesto Market.
EMA is certainly known by visitors to the city, but as barista and sensory development coach Anna Markova says, EMA is still a Czech hangout and meeting spot.
Tucked into the residential part of the Bubenec neighborhood right behind Prague Castle, Misto achieves the intimacy of a Victorian house while still remaining light, bright, and open. Illustrator Katerina Kynclova’s colorful hand-drawn wallpaper and simple Scandi-mod furniture help to open up the private feel of the space.
Misto exclusively serves coffee from its own roastery, Double Shot, which also has four other locations, one of which is in the aforementioned Manifesto Market. They offer batch brew made on a Marco Shuttle Brewer or single cups of coffee made with a rotating selection of brewing methods—Clever, V60, or AeroPress. The bar sports a Kees van der Westen Spirit Triplette. Misto features table service, not unlike many Czech cafes, and offers excellent food, baked goods, and alcohol menus.
Their coffee menu changes constantly, and always includes a featured drink. Ask long-time Double Shot barista and green buyer Ondrej Hurtik what his favorite Irish coffee is at the moment—during a recent visit, it was a concoction of Nikka Japanese whiskey, coconut blossom nectar sugar, and Double Shot’s washed Burundi or Ethiopia espresso. They also serve coffee flights with an accompanying palette quiz!
OneSip is delightfully tiny and invites the use of the word “quaint.” Though the cafe owners Adam Gaszczyk and Zdenek Hybl founded their own roastery, Candycane, in 2017, the cafe has continued to use Round Hill Roastery’s coffee in addition to its own. In fact, OneSip was Eddie Twitchett’s first international Round Hill wholesale account. Though small, everything about this cafe has a thoughtful and bespoke feel, from the beverages served to their Acme cups. A Kees van der Westen Mirage Idrocompresso is the focal point of OneSip’s bar—batch brew is made with a FETCO. Baked goods come from Cafe Jen and are accompanied by a selection of Ajala chocolate bars.
Though located in the heart of Old Town, this cafe is on a quiet side street. Looking through its open window, past the bouquet of fresh flowers, you can fool yourself into thinking you’re in a much smaller city than Prague, despite the popular club, a gigantic shopping center, and Old Town Hilton all within walking distance.
Just between Narodni Muzeum and Namesti Miru sits Double B. A perfect space to chill and do work, this cafe has window seats with tables custom made to suit. Double B is actually a Russian coffee house franchise, with locations in Russia and several countries throughout Europe and the Middle East. While Double B has a couple of locations in Prague, this one is the oldest and is also home to their roastery, which supplies coffee to their cafes and many of their wholesale accounts outside of Russia.
Part-owner and manager Evelyn Beinarovicha says each cafe is designed differently, according to the owner’s taste, but all of them have the same bar. There is no batch brew here, because Beinarovicha, “Likes to prepare every coffee in a special way.” V60, AeroPress, Bonavita, and Lungo are all offered alongside a menu of seasonal drinks made with in-house syrups and flavors. In summer, the cafe has a large outdoor terrace and is always dog-friendly.
Nestled in Old Town, just south of the Sex Machines Museum between Charles and Legion Bridge is Original Coffee. A minimalist, sans-serif, Kinfolk-y vibe reminds you of the apartments of those friends (everyone has them) who have Etsy shops and use their apartments to shoot beautiful product photographs.
The walls here are white and display polaroid photos hung on twine with binder clips as well as local artists’ work. Original serves its own roastery’s coffee, which has beautifully nice packaging. Filter coffee comes courtesy of a Moccamaster, AeroPress, Chemex, V60, or French press. Espresso is made on a Fiorenzato Ducale. Homemade lemonades and special hot chocolates are also on the menu, as well as soups, sandwiches, pastries, beer, and wine. Even on the busiest days, Original feels tucked away from the madding crowd.
Dos Mundos Cafe
Dos Mundos has a cafe/roastery located near Namesti Miru, as well as a cafe near Stromovka Park, Exhibition Palace, and, fittingly, Coffee Museum Prague. The lattermost cafe has some beautiful graphic design elements, including a black and white wall mural, unique floor tiles, and gold-accented built-in shelves, giving the place a clean design and modern feel. Plus, there are swing seats. Yes, you read that correctly. Some of the seats in the cafe are actually red swings suspended from the ceiling.
The cafe exclusively serves Dos Mundos coffee. Every day it features two filter coffees, both as batch brew made on a Moccamaster and also as V60 and AeroPress. They also offer cold brew made in a drip tower. A San Remo Opera espresso machine fronts the bar. Like many cafes, they also serve beer and wine as well as pastries. The surrounding neighborhood has some excellent examples of Brutalist architecture and just around the corner is Mr. HotDoG, a cheap and great spot for anyone who comes down with a craving for that particularly American cuisine. Dos Mundos is the perfect haven to enjoy a refreshing drink after exploring nearby parks and museums on a hot day.
La Boheme Cafe: owned by an American and located near Namesti Miru, the cafe has a shabby chic eclectic vibe and exclusively serves its own coffee, each order of which comes with an information card.
Rachel Grozanick is a freelance journalist based in Portland, Oregon. Grozanick has contributed previously to Bitch Magazine, 90.5 WESA in Pittsburgh, and 90.7 KBOO in Portland. Read more Rachel Grozanick on Sprudge.
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The Polar Vortex happened. It was really, really cold. So cold, in fact, that Chicago, a place of both extreme heat and cold, said, “screw it, we’re not doing coffee today.” It was so cold that the temperatures in Chicago were lower than the temperatures in Antarctica (and don’t let Joe Marrocco tell you otherwise).
Humans have developed a few quirky attributes during their time on this rock. One time-honored trait—wearing shorts in the freezing cold—has been well–documented during this most recent flurry. But a new trait has emerged. Presumably stemming from whatever part of the brain makes people wear shorts in sub-zero temperatures has produced a new breed of humans, ones who drink iced coffee as the Arctic Tundra falls down around them.
And it’s not an isolated event. Reports are coming in from New York and Washington, D.C. that folks are not only braving the elements to get coffee, but are, of their own recognizance, ordering cold coffee. It’s truly baffling. And as the Gothamist reports, even TV stars like the Daily Show’s Roy Wood Jr. are making iced coffee pit stops. I guess iced coffee is still technically warmer than it is outside? I have no idea what’s going on.
According to GayStarNews, there is only one answer to this rash of unexplainable coffee behavior: gay people. The article notes a penchant for iced coffee amongst the gay community, a trope explored elsewhere online, such as the popular Instagram account @Best_Of_Grindr. And while it doesn’t say for sure that any of the folks taking part in this current trend are queer, they aren’t not saying it either. My baptist music minister once told teenaged me that the gays would lead to society’s downfall (true story), but I don’t think he meant via frostbite from an iced coffee run.
Thankfully, the coldest days appear to be behind us. Now everyone can return to drinking coffee in temperatures only slightly below that of their beloved iced coffee. Because let’s be honest, it seems you were going to do it anyway, regardless of the current climate.
As I write this, I’m realizing the harsh truth that I have and will forever and ever drink hot coffee during the heat of the Texas summers. I see now what a hypocrite I am. So go enjoy your cold in the cold coffee, you holy fools. Know that your brother from another weather supports you.
Top image via the City of New York
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La Guerra del Dictador Hugo Chavez: Contra Comunicadores Sociales y Medios en el 2004 (Paperback)
Eladio Rodulfo Gonzalez, Periodista Venezolano, publica una Investigación contentiva de varios tomos, donde recopila las Agresiones, Violaciones de Derechos Humanos y Asesinato de Comunicadores Sociales en el Ejercicio de su Profesión, por parte de los Gobiernos Dictatoriales de Hugo Chávez y Nicolás Maduro, aqui comparto el Primer Tomo:
El informe presentado por Espacio Público reveló que en 2004 se produjeron 1.112 agresiones contra los comunicadores sociales y medios discriminadas así:
Enero ………………………………………………………………………………………. 47
Febrero …………………………………………………………………………………… 49
Abril ………………………………………………………………………………………… 64
Mayo ………………………………………………………………………………………. 65
Julio ………………………………………………………………………………………… 79
Agosto …………………………………………………………………………………….. 94
Octubre …………………………………………………………………………………. 136
Diciembre ……………………………………………………………………………… 170
De las 54 agresiones a periodistas y otros trabajadores de los medios de comunicación, de los cuales, en 15 eventos, la responsabilidad corresponde a agentes estatales y 39 resultaron ser responsabilidad de particulares.Espacio Público determinó que “se observaron diversas circunstancias” y “Algunos comunicadores resultaron afectados al quedar atrapados en medio de enfrentamientos, o recibir impactos de perdigones, o ser afectados por los efectos de gases lacrimógenos lanzados por autoridades del orden público que trataban de controlar los brotes de violencia”. Empero, “En otros casos, se observó agresiones por parte de particulares, o de miembros de cuerpos policiales, o de la Fuerza Armada Nacional, que iban dirigidas de forma directa a los comunicadores”.Ese año el Instituto Prensa y Sociedad registró muchas de las tropelías cometidas por las fuerzas de seguridad del país, especialmente la Guardia Nacional, contra los comunicadores sociales, a quienes no solamente les ha impedido brutalmente el ejercicio de la profesión sino agredido física y verbalmente y despojado de sus herramientas de trabajo, las cuales muchas veces han destruido u obligado a los camarógrafos o reporteros gráficos a borrar las tomas bajo amenaza.Pero vendrían tiempos peores para el ejercicio del periodismo en Venezuela.
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With its liquor permit suspension over, Caffé Gelato is hoping a new look provides a fresh start.
The restaurant, which opened in 2000, underwent a series of renovations during the month of January.
Owner Ryan German switched up the color palette – utilizing cooler colors like gray, white and black – and added a wood-fired pizza oven.
“It’s fun to go out somewhere new and see a new place,” German said, adding that he hopes the renovations make Caffé Gelato feel new. “This gives a warm, clean, fresh feel, and adding the wood-fired oven is pretty neat. I hope people like it and embrace it.”
The renovations came in a month that is typically slow, as University of Delaware students are on break, but the last 30 days were even harder for Caffé Gelato, which had its alcohol permit suspended after undercover cops caught the restaurant serving minors on three separate occasions.
“Someone called and said, ‘Why don’t you take off, take a break?’ Someone else called and said, ‘Why don’t you renovate?’” German said as the final bits of renovation were completed on Friday morning.
So, he decided to do just that.
“The renovation part has been enjoyable. It helped me get through January and gave me something to focus on, to focus my energy on something positive, something the community likes,” he said.
The biggest change is the pizza oven, German said. The restaurant now serves artisan pizzas featuring ingredients that were already on the menu, like arugula, prosciutto and gorgonzola cheese.
German said the last major renovation was in 2008, when the restaurant expanded to a space previously occupied by Bert’s Music.
“This building has a lot of history,” he said, noting that it has been a general store, hardware store, department store and a cafe.
Caffé Gelato remained open through the renovations with limited hours. He said that they “worked around the clock” and staggered which spaces were available for dining while construction continued.
“It was tough,” he said of the last month. “But I want to see a vibrant Main Street with good restaurants. That’s what the idea of this renovation was – to make it warm and inviting and fresh, and to serve good food.”
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Urth Caffe, a chic, health-conscious line of restaurants with locations across the Orange and Los Angeles counties, is known for its Instagrammable coffee, healthy pastries and $20 salads.
It’s also known for long lines, and the queue in front of Urth Caffe is no exception. The cafe in the Orange Plaza and its popularity might be the new norm, said Matt Tobey, director of operations for the restaurant chain.
“We’re cautious because we’ve only been open for a few weeks but realistically, this is how busy we stay,” Tobey said.
Tobey, who oversees operations at all Urth locations, is now focusing on Orange. The store conducted at least 5,000 interviews for 100 associate spots at the store, Tobey said.
The chain has several locations, including ones in Laguna Beach, Beverly Hills and Santa Monica. It was founded in the 1980s by Shallom and Jilla Berkman.
Dory Ann Carter, a senior communications studies major, says she doesn’t mind the wait for the restaurant. “Any Urth I’ve been to I’ve had to wait in line, so it’s normal,” she said.
Owners and managers of surrounding businesses like neighboring Starbucks manager Matteo Gutierrez hopes Urth’s opening will lead to increased business. He told The Panther that some patrons were driving long distances “just to come to Urth.”
Tippy Weeranarawat, the owner of the Filling Station Cafe on North Glassell Street, thinks the cafe might bring in traffic for other businesses in the Plaza, which is home to several boutiques and specialty stores.
“It brings new types of people and new types of food,” Wee said. “All the antique stores can benefit from that.”
Shallom and Jilla Berkman, who have made a habit of purchasing historic buildings for Urth locations, knew they wanted one of the restaurant’s next locations to be in Orange, the couple told The Panther in September. But they ran into construction obstacles, some of which delayed opening by several months.
“The second floor (of the building) was condemned since the ‘60s because it wasn’t earthquake safe,” Tobey said. “There were old doors and writing on the walls from when it was a hotel.”
The restaurant was also vandalized at least three times, when rocks were thrown through its earthquake-proof windows. Each incident cost around $20,000 to fix, and the windows now use a protective coating.
“Thankfully, we’re well-received,” Tobey said. “As busy as we are, this is what the other stores are at.”
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Coffee is a celebrity
“Tumble out of bed and stumble to the kitchen. Pour myself a cup of ambition.
And yawn and stretch and try to come to life.” Lyrics from Nine to Five by Dolly Pardon.
My cup of ambition is coffee. Brewed brown water with flavored hazelnut creamer—a steaming cup of joe. A lighter roast that is smooth and mellow. Mmm-Mmm Good — just like the Campbell Soup jingle. How do you cook your coffee? Filtered, dripped, percolated. Black coffee served straight from the carafe. With or without cream and sugar. Is gourmet coffee your forte? Cappuccino, espresso, latte. What’s in your cup?
According to the International Coffee Organization, 1.6 billion cups of coffee are consumed worldwide daily. That’s a lot of sipping. Consumers of coffee tend to be suspicious of people who do not partake. What’s up with coffee-challenged humans—no taste for the ballyhoo brew.
We swallow our coffee beverages at breakfast, brunch, lunch, and dinner. A brewing pot of coffee is nose candy. And of course, we enjoy our work coffee breaks before and after lunch. We chat and sip at coffee houses, restaurants, and bars. Coffee connects us as we meet and greet for casual conversations. From sunrise to sunset coffee is on the menu.
Tasty treats and delectable desserts often accompany coffee. Do you dunk a doughnut? Eat an éclair? Much a muffin? Chew chocolate? Bite biscotti? Savor a slice of strawberry pie? My favorite food with hot coffee is a cinnamon bun. So lip-smacking scrumptious.
Consumer Reports rated and selected the top coffee pot models for 2019: drip, pod, grind-and-brew, self-serve, one-mug, and combination coffee/espresso configurations.
And coffee goes with us in travel mugs, thermoses, and other cup containers. And what kitchen cabinet isn’t full of mugs with funny slogans?
The following coffee facts are going to make you a party pal. Your brunch buddies will be impressed. The old gals at the monthly get-togethers will be astounded by your trivia.
Coffee beans are not really beans, but berries from the coffee tree bush. Huh? Yes, it’s true. Coffee “beans” are the seeds of the coffee fruit. Yep fruit. Who knew? The berries pretend to be beans. Coffee beans actually start as cherries. First a bath—then a suntan. The coffee berries bask and bake in the sunshine. Drying the green coffee is one of the most critical elements in producing coffee worth sipping.
Brazil is the largest coffee producer in the world followed by Colombia, Vietnam, and Honduras—the top U.S. coffee supplying countries. Kudos to coffee farmers! They deserve appreciation.
Got coffee? After water, coffee is the second most popular drink on the planet. Sorry to dairy cows, but the bean is queen.
The Drug Caffeine
Caffeine is a drug—an addictive drug. Caffeine crosses the blood-brain barrier to stimulate the central nervous system. “Scientists have known for many years that coffee stimulates the release of the neurotransmitter dopamine. Dopamine produces the euphoria and pleasant feelings that people often associate with their first cup of coffee in the morning. Many drugs that produce euphoria, such as cocaine, amphetamine and ecstasy, act upon dopamine in the brain. This action by coffee has always been an adequate explanation for why caffeine is the most widely consumed psychoactive substance in the world,” according to an article in Psychology Today.
Is caffeine a blessing or a curse? Jolt or jitters? It depends on the amount you consume.
According to the Mayo Clinic, the amount of caffeine in four cups of brewed coffee is safe for most healthy adults.
But, too much of a good thing is not a good thing. Too much caffeine can increase the stress hormone, cortisol. Prolonged production of cortisol causes agitation, irritability, and anxiety. And the resulting insomnia is an unwelcome visitor at night.
However, studies have suggested that caffeine intake may protect against Parkinson’s disease, cardiovascular disease and stroke.
The largest cup of coffee contained 4,758.28 gallons and was created by Marca País Honduras in November 2018.
High-vacuum freeze-dried coffee was developed after World War II. My Appalachian grandma loved instant coffee.
A jar of Sanka and Cremora set by her stove. She served coffee in a cup with a saucer. I can remember the clinking sound each time the cup was returned to the saucer after sipping. I miss coffee and conversation in Mamaw Hila’s cozy country kitchen.
Coffee cultures abound in different countries. And coffee connoisseurs travel the globe in search of the Holy Grail of java. Are you in a daze from the coffee craze?
Coffee has become a cornerstone of American culture as well. Let’s add it to the list with baseball, hotdogs, and apple pie. Roll out the red carpet and celebrate the popular potion.
Melissa Martin, Ph.D., is an author, columnist, educator, and therapist. She lives in Southern Ohio.
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STAUNTON – Staunton is getting a new coffee shop near Lewis Creek and a number of restaurants in our area receive a nod from Vogue magazine — here’s the buzz.
A new coffee shop is expected to open this spring in Staunton. Located near Lewis Creek, behind Paris Cake Company and Table 44, Crucible Coffee Roasters will offer coffee, espresso, baked goods and a place for people to chill and hang out.
Brandon Bishop and his business partner Kean Ivey are leasing the spot. The two started talking about opening a coffee shop years ago, but started taking the steps toward that reality this past summer.
“We were drawn to Staunton’s historic downtown and the great community surrounding it,” Bishop said. “We’ve already received a great response from the community and are really looking forward to being a place where people come together.”
The new spot will offer speciality coffees from around the world, roasted in-house, Bishop said. The new cafe will also partner with local bakeries to provide fresh goods.
Bishop and Ivey has been best friends since high school and have more than 16 years combined of experience in the coffee industry.
“Kean worked on the roasting team for a large commercial coffee roaster in Colorado and I worked in franchise operations building out and overseeing cafes both domestically and internationally,” Bishop said.
Currently, the store is being renovated, which will bring seating areas for customers. Bishop hopes to employ up to 15 people.
“We’re really looking forward to serving the Shenandoah Valley and beyond,” he said.
Ivey lives in Staunton and Bishop lives in Crozet with his wife and two children.
For more information visit Crucible Coffee Roasters on Facebook. The new coffee shop is located at 300 Church St. in building B.
Four of the area’s food producers and restaurants made the list in a recent Vogue article. The article “Why This Region of Virginia Could Be the South’s New Foodie Hot Spot” showcased a number of Shenandoah Valley names including Réunion Bakery and Espresso, The Shack, Autumn Olive Farms and Zynodoa.
“Every couple of years, a different food city attracts national attention: Richmond, Virginia; Nashville, Tennessee; Charleston, South Carolina; and most recently Asheville, North Carolina have all had their turns,” the article said. “But now, a new proposition; perhaps a surprising one: The South’s new foodie hot spot is not a specific city, but a region … Specifically, a host of local farms, boutique hotels and new eateries that are popping up all along the I-81 corridor from the Shenandoah Valley down to the Tennessee border.”
Clay Trainum of Autumn Olive Farms in Waynesboro raises Berkshire and Ossabaw mixed breeds they call Berkabaw and also pure Berkshire and Ossabaw Island hogs. His hogs are allowed to forage freely on his land and you can taste the difference.
He’s been raising pigs since 2008 and the meats from his farm have been served in Michelin Star restaurants, the James Beard House and other renowned restaurants throughout the mid-Atlantic with Michelin and James Beard awards or award winning restaurants, its website said.
“Autumn Olive is known for supplying some of the state’s best pork to area restaurants, and their attention to each animal’s wellbeing is extraordinary,” the article said. “Their Berkabaw pigs are a proprietary breed which combines two heritage breeds, Berkshire and Ossabaw.”
Réunion opened in the fall of 2017 coming from the vision of owner and baker Bryan Hollar. It features coffee, pastries like fresh bread and croissants and various lunch items.
But the thing that really grabs you is the baking capability of Hollar. Inspired by time in France he started applying to pastry resturants. He worked at La Gourmandine in Pittsburgh and then decided to break out on his own.
“Classical Parisian pâtisserie and boulangerie in the heart of the Shenandoah Valley? You heard that right,” the article said. “The team here pulls the meanest espresso in the Shenandoah Valley; owner and head baker Bryan Hollar’s croissant is the stuff of legends. They’re flaky, and just chewy enough. Make sure to get there on the earlier side for breakfast — it’s not uncommon for Réunion to sell out of its most popular items.”
One of Staunton’s oldest farm-to-table restaurants. It was the vision of owners Jeff and Susan Goode, who opened the restaurant in 2007. The restaurant partners with a number of local producers like Polyface Farm and Autumn Olive Farms.
“You’ll see paw paw on the menu here, as well as those Virginia-grown truffles,” the article said. “If you visit in the springtime, get the faro succotash made with Virginia ramps, asparagus, and turnips, topped off with Caromont Farm goat’s milk cheese — all local, of course.”
Chef Ian Boden, former owner and chef of Staunton Grocery, opened The Shack in 2014, just as a couple days a week burger spot. Since then, it’s become a go-to spot in the city and has been featured in numerous national publications like the Wall Street Journal, Esquire and The Washington Post. Boden has been a James Beard Semi-Finalist Best Chef Mid-Atlantic twice.
Boden moved back to Staunton to open Staunton Grocery after spending time in New York City.
“Boden has certainly found himself as a chef, with instant classics like black pepper spaghetti with housemate ricotta miso, scallop bottarga and parsley,” the article said. :The burger — served with black garlic mayo, cheddar, marrow-roasted onions, bacon and dill pickles — is also a local favorite.”
Other restaurants featured in the article included Harvest Table in Meadowview, White Birch Juice in Abingdon and Milton’s in St. Paul.
The buzz is a short recap of area business trends. Send ideas to reporter Laura Peters at [email protected] or follow her @peterslaura.
Read or Share this story: https://www.newsleader.com/story/news/2019/02/04/new-coffee-shop-staunton-restaurants-honored-vogue-buzz/2765979002/
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BATON ROUGE, LA (WAFB) – Folks visiting the Goodwood Library are now in for a sweet treat. Saturday was the grand opening of The Garden Cafe, located right across from the main library and near BREC’s newly expanded botanic gardens.
The cafe’s menu offers a number of options from cold and hot drinks, to soups, sandwiches and deserts.
Owners say they hope this will be a convenient option for those who visit the library.
Copyright 2019 WAFB. All rights reserved.
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