My story with restaurants began at a farmers market, with a stack of loaves, a toaster, and a box of samples for folks to taste. What started as a small project grew over seven years into a multi-location café company – seven busy, beautiful spaces that helped lead a regional shift toward fresh-milled flour, sourdough baking, and thoughtful, sustainable food systems. I was a founding partner and managing operator, involved in everything from brand voice and menu development to hiring, training, and scaling operations across departments and locations. After restructuring the business for easier, faster growth, my partners and I sold to a private equity firm in 2020. Since then, I’ve channeled my energy into consulting – helping others create restaurants and cafés that are not only efficient and profitable, but also meaningful, welcoming and structured for long-term success.
