BakeryNews

miFlavour Opening Its New Bakery in East Spokane

Little greater than a year in the past, native French-impressed bakery miFlavour moved right into construction on East Sprague Avenue after two years in a shared business kitchen. Then, late final yr, homeowners Ella and Max Piskun debuted miFlavour’s modern and up to date retail house and cafe, worthy of any Instagram feed.miFlavour Opening Its New Bakery in East Spokane

The stylish spot, decked out with shiny white finishes, marble tile, pure wooden, metallic lighting fixtures, and a focal wall lined in faux greenery, has vibes of a spa or boutique; however, it’s croissants, macarons, truffles and espresso that prospects discover there.

Now that they’ve settled into working the total-scale business bakery to inventory the cafe’s pastry circumstances and fulfill wholesale accounts round city, the Piskuns are gearing up so as to add artisan bread loaves and a few frozen desserts to miFlavour’s product line, although launch timelines have but to be introduced.

Earlier than designing the space, the couple traveled to Paris to eat their means across the metropolis’s patisseries for inspiration. The cafe’s faux “residing wall” was straight impressed by particulars they noticed there.

“We’re actually excited concerning the cafe. We have lastly reached our objective and dream from once we opened the enterprise, and up so far, it took us three years,” notes Max Piskun. “Now, we have a full espresso bar, and we’re nonetheless increasing and need to supply an increasing number of completely different merchandise.”

Domestically raised, pure honey ($5-$8) is a kind of merchandise, beneath the model identify Citrine. “We acquired a honey farm round Colbert, and we promote it in the cafe,” Max says. “Once we had been opening the cafe, the thought was to supply prime quality merchandise, however, make it a single-cease store.”

To that finish, a show close to the door options contemporary flowers. MiFlavour’s cafe additionally shares greeting playing cards. One other current introduction is gourmand chocolate bars made in-house from darkish, white, milk, and ruby chocolate with varied toppings.

Tags

Lucinda Descoteaux

Lucinda is working with us for the past 5 years, and she writes about the bakeries from big chains to the local smaller ones. Her articles are like crunchy cookies baked fresh from the oven, which are easy to read and has a lot of facts. She is also an excellent cook. In her leisure times, she loves going through various recepies and sorting them out to her level of interest.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Close