Less than three years after Thou Mayest Coffee Roasters opened as a wholesale operation, it now has an East Crossroads coffee shop.
Its coffee roaster is in the front window, by the bar. Customers can purchase bags of freshly roasted coffee to-go, as well as Thou Mayest T-shirts, mugs and bags. The shop also sells coffee drinks, chai and hot chocolate, pastries from Heirloom Bakery & Hearth and the Upper Crust Pie Bakery, as well as specialty cocktails and other drinks.
Owners Bill Holzhueter, Dave Mullikin and Brendon Hildreth want the shop — at 419 E. 18th St. next to Grinders — to be a neighborhood hangout.
Customers spread out through the two-story building — relaxing on the comfy leather couches, enjoying the weather on the covered patio or the upstairs deck overlooking outdoor music venue CrossroadsKC. They play board games, read a book, and some fledgling entrepreneurs gather over their laptops and cigars nearly daily to hash out ideas for their startup.
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Thou Mayest also sells cigars from Diebel’s Sportsmens Gallery, as well as Xikar cigar accessories.
Here and there the partners have decorated with personal items — Mullikin’s antique furniture, molding salvaged from Nelson’s grandparents’ Overland Park home.
The partners have placed bets on how long it will take Nelson’s grandfather to realize his old fishing gear is now part of the Thou Mayest decor.
Nelson’s family owns and operates Family Tree Nursery and his brothers filled the patio with some lush vegetation.
“There’s a little bit more I want to do to make it perfect in my mind — some more decorations upstairs, a menu board, a sign out front — but it’s pretty darn close,” Nelson said.
Brookside bakery coming this fall
Scott and Kate Meinke opened Heirloom Bakery & Hearth a year ago, working out of a City Market commercial kitchen and selling their products at the Brookside Farmers’ Market and other outlets.
Now they are building a new bakery and retail shop at 401 E. 63rd St., at 63rd and Oak Streets. They are gutting the former gas station and expanding the building for a scheduled November opening.
Scott Meinke started baking as a youngster growing up in Oklahoma. While in college in Washington, D.C., he worked at a bakery and after graduating in 2008, he stayed on as a manager. That year he also met Kate, a native of Kansas City, who also had just graduated from college. They married and later moved to Kansas City to start the bakery.
They use organic, stone-ground flour from Heartland Mill in Marienthal, Kan., and bake their breads each morning in small batches. Breads include whole wheat, multi-grain wheat, molasses raisin walnut, rosemary wheat, cheesy pesto, cinnamon swirl brioche, and challah.
The shop also will have a quiche of the day, build-your-own biscuit sandwiches (like a cheddar scallion, mixed herb, jalapeno and cheddar chive), a galette of the day, granola and granola parfaits, and muffins, pies, cookies and scones, as well as soups and salads.
“The menu will fluctuate through the year based on what’s locally and seasonally available,” said Kate Meinke.
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