By April, chef-owners of Flour Paul Minnillo and Matthew Mytro plan to open a new French bakery immediately next door to their Moreland Hills restaurant. The as yet unnamed project will take up residence in the 2,000-square-feet space to the restaurant’s left.
“I’m going to stage at Bouchon Bakery in Napa, and we’re going to try and translate that place here,” says Mytro, referring to master chef Thomas Keller’s famed bakeshops.
While still early in the planning stages, Mytro says customers can expect a quick-casual café selling coffee, sandwiches, pastries and some prepared foods. The café will be open weekdays from 6 a.m. to 6 p.m.
Look for an early spring opening.
This article appears in Nov 6-12, 2013.
