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BreadHive plans retail outlet with expanded menu this spring

BreadHive, a bakery on Buffalo’s West Side with a thriving wholesale bread and bagel business, will be opening a retail bakery and café on Connecticut Street.

The shop, at 402 Connecticut St., will be open in spring 2016, if all goes well.

The bakery, which started operating in April 2014, has been selling its products through stores like Farmers & Artisans in Snyder, the Lexington Co-op, and Guercio’s, as well as a takeout window. It also supplies baked goods like bread and pretzels to 15 restaurants, said Allison Ewing, one of its owners. The others are Emily Stewart, and Valerie Rettberg-Smith.

BreadHive currently offers bagels, coffee, bread, pretzels and granola from a takeout window at its 123 Baynes St. bakery. At the new store, BreadHive will expand its offerings, starting with a retail space customers can walk into, with 20 to 40.

Pastries like croissants and muffins will be available, along with the current BreadHive window offerings. There will also be light fare like soup, salads and sandwiches.

The Baynes Street site will remain a production kitchen, but the window will close.

The bakery, which also has four part-time hourly employees, encourages hourly employees to become owners as well, said Stewart. “The concept behind this is that the more owners that we have, the more investment we have timewise, so the quicker we can grow and better product we can provide.”

BreadHive started operations with help from 40 community investors, who invested $65,000 in an initial public offering, said Stewart. With its expansion to Connecticut Street, the bakery is offering a second round of 40 shares. They’ll sell for $1,000 each, and entitle the holder to a 3 percent annual return and a year’s bread subscription, Ewing said.

“We’re really excited to be able to offer these public shares, mostly because our customers have been asking how they can better invest in what we’re doing,” said Ewing, “because they not only believe in the bread we’re making, but the mission of our work.”

Gatur’s retooled: Gatur’s Ethiopian Restaurant has a new name and a refreshed menu.

The restaurant at 69 Allen St. is called Fast N’ Tasty now. Iman and Sabat Gatur, owners and sisters, said the Ethiopian fare remains the same, but the menu has broadened to include Middle Eastern dishes, as well as offering halal meats.

The hours at the restaurant also are longer. Breakfast is now served at 6 a.m. Monday through Saturday, and hours have been extended to 10 p.m. weekdays, and midnight on Fridays and Saturdays.

“We wanted to give the restaurant some new energy, and make it feel fresh,” Iman Gatur said. “We also wanted to expand our hours and our menu because of the changes going on right now with the hospitals,” an allusion to the growth of the nearby Buffalo Niagara Medical Campus.

When Gatur’s opened in 2012, it was just the second Ethiopian restaurant in Buffalo, after Lucy’s at Amherst and Grant streets. Abyssinia Ethiopian Cuisine also operates in the West Side Bazaar.

– Mark Sommer

Archer closed: The Archer, a downtown restaurant specializing in wild game, has closed.

Its two-story space at 268 Main St. has been dark for more than a week. Its phone transfers to that of chef-owner Joshua Archer, who opened the Archer in December 2013 with his wife Gladys. He did not respond to a request for comment.

The space, with 50 first-floor seats, is available for lease through CBRE Buffalo as a turnkey operation, including furniture, fixtures and equipment. 

An easy walk from First Niagara Center, the space has a first-floor bar and a patio facing Main Street. But it’s a Main Street block is still quieted by Metro Rail tracks, making it less attractive to operators and diners allergic to parallel parking.

Third-wave coffee shop: Tipico Coffee, 128 Fargo Ave., opened Saturday. It’s offering coffee roasted and brewed with an unusual level of attention to detail, a school of coffee thought known as “third-wave.” The opening menu is simple: coffee and coffee drinks, coffee beans, and a few toast-based snacks.

Send restaurant news to agalarneau@buffnews.com

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