On Wednesday, October 23, Sweet Simone’s owner Lisa Curtis plans to open an expansion of her Richmond bakery and café. It will offer more savory options, including a variety of pizzas, in the storefront adjacent to her original location.
To the signage for espresso and the bakery at 40 Bridge Street, Curtis has added “fine foods” and “provisions” over the new second entrance at 44 Bridge Street. That space was formerly the production bakery for Andy’s Dandys Baked Dog Treats, which has relocated to Colchester.
Curtis, 43, founded her business in Waitsfield in 2012 and moved it to Richmond in January 2015. She said the busy sweet side of the bakery prevented her from expanding her limited lunch offerings. Now she has extra kitchen space and is excited to add “more of what I really love.”
The new menu will offer a wider variety of soups, salads and sandwiches, such as one with prosciutto, fresh mozzarella, basil and balsamic glaze on house-baked bread. Pizzas will include crisp-crusted Roman-style and pillowy Sicilian square pies, Curtis said. She will sell a selection of cheeses, cured meats, and canned and jarred Italian specialty staples, such as lupini beans and Calabrian peppers, plus seafood from Wood Mountain Fish.
The addition will have a small bar with a handful of stools, and customers will be able to walk through into the original space for more seating. The south side of the business will stay open later in the day than the bakery, until 6 p.m., Curtis said.
This article appears in The Tech Issue 2024.
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