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Issue link: http://freshcup.epubxp.com/i/300684
Bakery Case: Covered in glass set to the same height as the bar, the case holds four sheet pans of local goodness. Blueprint bakes their own cookies and biscuits. They serve a wholesale client's scones and croissants, which they offer with their own jam, nut butters, and chutneys. They even serve local cheese with artisan bread. The Soffit: The idea for the hollow soffit came from an unlikely source. "I saw this at Jimmy John's and it seemed brilliant to me," Kevin Reddy says. It holds all their supplies, and staff only needs to access it every few days. It saved them from building a storage room and cramping the roastery. Four Choices: Every day the café offers four single-origin roasts for pour-over. The beans are stored in small tins, each with a color- coded sticker on top, which corresponds to a colored coaster on the service tray. Baristas coming to assist know which brew goes where on sight. The Brew Bar: A clean bar matters to Blueprint, so they set their grinder and water heater low. "We didn't want it six feet off the ground and block- ing the line of site of the customer," Kevin says. Beaker Service: Pour- overs are made in V60s dripping into beehive serv- ers. The coffee is then presented to customers in beakers fitted with rub- ber stoppers alongside an empty mug, all atop a baking sheet. "It was a utility decision during build-out," Kevin says of the spill-free service. Plus, "It gives the custom- ers the idea that they're part of the production." May14_magazine.indd 24 4/18/14 10:42 AM