"Things were a little scattered. We wanted to hone in on what was working well and make it better," explains Jayson Debellis, former coffee roaster and head barista at Gindi Cafe.
So the eatery just took a ten-day sabbatical, during which Gindi did some minor remodeling -- and a major revamping of the concept and menu.
For starters, the cafe now has a major baking operation. "We hired a French baker who's now making all of our breads," says Debellis. That baker is Majd Chana, who just moved here from France, where he graduated from the Escoffier Culinary Culinary School. He's now turning out a daily roster of croissants, focaccia, sourdough and artisan breads, which prompted the kitchen to revamp its sandwich lineup.
"We also expanded our espresso offerings," adds Debellis, explaining that he's making a line of flavor syrups from natural ingredients. "The lavender's been popular. And the blueberry hot chocolate."
The renewed focus on cafe offerings -- which also include a breakfast that's served all day -- called for different hours, too. Gindi Cafe has now eliminated the dinner it served three nights a week and is instead open from 7 a.m. until 5 p.m. seven days a week.
For more information, call 720-242-8961.
