The pop-up is converting into a wine bar with a bakery and bistro appetizers.
Showing 1-4 of 4 posts
Chef Ryan Fowler is preparing Provencal cuisine with local product, with dishes priced at twelve dollars or under.
The new retail location serves fresh, daily-baked bread and pastries, plus a limited menu of sandwiches and salads.
The budding business plans oall-natural, daily-made French pastries and baguettes using organic flour.