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.
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