Vermont's Independent Voice
Browse News
Browse Arts + Life
Browse Food + Drink
Browse Cannabis
Browse Music
Browse On Screen
Browse Events
Browse Classifieds
Browse Personals
Published September 21, 2010 at 5:50 p.m.
With its slender baguette sandwiches, small cups of strong coffee and pretty copper accents, the new Bluebird Coffee Stop — in the kiosk on the corner of Church and College streets — feels like a slice of Paris. When it opened last Saturday, crowds fresh from the farmers market lined up to get a glimpse.
As the place’s name implies, java is a main attraction. The Fair Trade organic beans come from local biz Black River Roasters (formerly Fresh Coffee Now), and, while employees serve out of standard-issue vacuum pots to keep things quick, the coffee was brewed in a French press. Espresso-based drinks get plenty of love, too: “We’re doing a lot of training with our barista staff,” says owner Sue Bette. “They’ve been taught to pull a perfect shot and to steam milk correctly.”
The French-style sandwiches, served wrapped in brown paper, have fillings such as Nutella, egg salad, ham and butter, or housemade peach jam and mascarpone. The offerings will change with the season. For a quicker bite, there are cookies and addictively crispy sweet-and-salty almonds. Don’t bother asking how the latter are made. “It’s [chef Aaron Josinsky’s] secret method,” Bette says.
Coming soon to the Coffee Stop: pastries, teas from Vermont Artisan Coffee & Tea Co., and hot chocolate, just in time for chilly-finger season.
More By This Author
About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
About the Artist
Matthew Thorsen
Bio:
Matthew Thorsen was a photographer for Seven Days 1995-2018. Read all about his life and work here.
Matthew Thorsen was a photographer for Seven Days 1995-2018. Read all about his life and work here.
Speaking of...
-
Q&A: Alexis Dexter Rescued 57 Shelter Cats During the July Flood
Sep 13, 2023 -
Video: Two Months After the Flood, Alexis Dexter Rebuilds Kitty Korner Café in Barre and Continues to Rescue Cats
Sep 7, 2023 -
Video: Saying Goodbye to Burlington’s Penny Cluse Café
Nov 17, 2022 -
Video: Meet Four Generations of the Allen Family at Allenholm Farm in South Hero
Oct 20, 2022 -
Parkway Diner in South Burlington to Reopen Under New Ownership
Mar 9, 2022 - More »
Comments
Comments are closed.
From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.
To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.
Online comments may return when we have better tech tools for managing them. Thanks for reading.
