Persephone's Kitchen

She’s right around the corner and preparation has begun! Calling high energy, hard working, and creative friends to join our team! We train all positions, apply at PersephonesKitchenBI.com.

Cafes are built for days like this 🌧️

We will be closed tomorrow (Wednesday) and will reopen Thursday with our fall seasonal syrups, including homemade pumpkin spice, rosemary brown sugar, and raspberry mocha!

In 2006 I baked for the cafe formerly in this space, Juice & Java. At the time the owners handed me a stack of their favorite cook books and asked me to find some recipes I’d be into. Once Upon a Tart cookbook was part of that collection and their walnut raspberry scones became a fast favorite that summer. I knew when I opened our “someday cafe”, the walnut raspberry scones needed to be featured.

Cut to:: 2015, the cafe is stumbling through its first season. We have the scones, we have frittata, and I was convinced to serve egg sandwiches (thank goodness!). A lovely couple are sitting and working in the cafe past closing, they keep tipping and apologizing and eventually tell me they own a cafe in NYC and know how it is. Then they tell me they serve a very similar scone to the walnut raspberry scone we have. I’m embarrassed to even ask, what are the odds their cafe is the one cafe in NYC Im aware of. The name of their cafe? Once Upon a Tart, it was their cookbook, these were their scones. I had immediate chills and knew I was where I was supposed to be and to keep going. Our stories were at once folded into each other, like the butter in the batter.