Worker-owned bakery Breadhive opened its West Side café on June 21.
The café, at 402 Connecticut St., offers sandwiches, light fare and sweet baked goods in addition to Breadhive’s established lineup of bread, bagels, granola and pretzels. It has about 20 seats.
Sandwiches range from meaty (pastrami with Swiss, sauce, kraut and pickles, $9.50) to vegan (grilled seitan, barbecue sauce, pickles, slaw, $10). Pickles and kraut are from Barrel + Brine.
Sides ($3-$5) will include vegan lentil soup, farro salad, and First Light yogurt fruit parfaits.
Pastries ($2-$5) will include salted chocolate rye and vegan triple ginger molasses cookies, lemon poppy poundcake, and sourdough fruit scones.
The café’s coffee, hot and iced, is by Public Espresso. On tap will be hopped sparkling lemonade and other carbonated drinks from Community Beer Works, and Aqua Vitea kombucha, said owner Valerie Rettberg-Smith.
Hours are 8 a.m. to 6 p.m. Tuesdays, 8 a.m. to 3 p.m. Wednesdays through Sundays, closed Mondays. Phone: 980-5623 (980-LOAF).
Breadhive is a worker-owned business, with five partners at the core of its workforce. It was established at 123 Baynes St. in 2014. The largest segment of financing for the new place was $40,000 in shares bought by customers, each $1,000 share bringing investors a one-year bread subscription and a 3 percent return.
“The biggest piece of the pie came from Western New York investors,” said owner Allison Ewing. Some had already invested in the bakery’s first round of shares, which allowed it to open debt-free in 2014.
“It’s a real motivator,” Ewing said. “You’re in the middle of a day, work can be stressful, and you say, ‘Why am I doing this?’ Well, I know the name and face of everyone who has invested in my business, and I don’t want to let those people down.”
Bedrock reopens: Bedrock Eatery has reopened under the same ownership.
The seasonal restaurant is a popular destination in the summer. It’s situated on 455 feet of Lake Erie waterfront property and more than an acre of land.
The restaurant hasn’t changed its menu, which includes hot dogs, burgers, sundaes and fish frys. It’s located at 4038 Hoover Road in Blasdell.
The 2,100-square-foot restaurant was put up for sale at the end of the season last year. Last month it was reopened by longtime owners Rich and Gerri Sikorski.
– Samantha Christmann
Downtown fries: Just Fries, a tiny takeout eatery whose menu is based on the humble fried spud, opened June 6 at 9 Genesee St., part of a burgeoning downtown restaurant row.
“It’s been very well-received,” said Don Warfe, an owner of the former Just Pasta and Brodo, of the new spot, a “tiny little place, barely 300 square feet.” Just Fries is close to Main Street, a few doors from Raclettes and next door to the spot where Martin Danilowicz is expected to reopen Martin Cooks. Warfe’s partner in the venture is John Volpe.
In the first few days of operation, Warfe said, the most popular dish was the Buffalo chicken fries, which feature chicken, Frank’s Red Hot sauce and blue cheese crumbles, for $6.50. “People are really liking the loaded fries concept,” he said.
Just Fries is open for lunch from 11:30 a.m. to 4 p.m. Monday through Friday. The restaurant plans to extend hours on Friday night, and open on Saturday.
The menu starts with air-fried french fries, immersed in hot oil, then finished to order in a hot air stream, at $2.50 and $3.50. Sweet potato fries or onion rings are 25 cents more.
Ketchup, mayo, mustard, vinegar and tabasco are free, while a variety of fancy dips, including horseradish mayo and truffle aioli, may be added for 75 cents each. “Buffalo poutine,” of cheddar, hot sauce and blue cheese crumbles, is $5.50, as is traditional Quebec poutine, with beef gravy and cheese curds; Beef on Weck fries, topped with sliced roast beef and horseradish aioli, are $6; a “Vegan delight,” topped with hummus, is $4.50.
– Anne Neville
North Tonawanda parlor: The Flavor Factory is open at 31 Webster St. serving ice cream, custard, ices, frozen yogurt, smoothies and protein shakes. Each of the offerings is custom flavored on site. There are six flavors of frozen yogurt available at a time, changing every three to four days. The restaurant features a toppings bar and will soon serve specialty coffees.
The property is owned by the proprietor of Crazy Jake’s. The business is owned by Rob Doel and Telly Gogos, whose family owns Kenmore’s The Plaka restaurant.
– Samantha Christmann
Send restaurant news to email@example.com