#Repost @eatvermont with @repostapp ・・・
[Blank Page Café • Shelburne (2/3)] “The reason why I wanted to call it “Blank Page” was twofold. One, I had a mentor in Big Sur who gave me a book called “The Town That Food Saved” by Ben Hewitt, which is about Hardwick. On the inside cover, he wrote this really sweet note and gave me my first investment, knowing that I was coming back to Vermont to pursue this dream, so there's that component to “the blank page”.
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The second reason is a reflection of my personal philosophy to embrace the possibility that exists within uncertainty. I try and live my life in a way that embodies adventure and intrigue and curiosity. I wanted my life to be a page-turner and not something where I felt like I was reading the same chapter over and over. I try and embody that here at the café by creating an experience for people wherein the time that they spend here can be a small but hopefully meaningful part of the story of their day. That for me is what Blank Page is.
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The main focus of my products right now is high quality locally roasted craft coffee drinks with a focus on illuminating the potency of caffeine by combining it with locally sourced saturated fats to enable our bodies to metabolize the caffeine and the fats in a unique way that creates an elevated energy stream that is consistent and long-term. I also focus on traditional brewing methods but I don't have an espresso machine, so most of my focus is on high quality drip and batch brewed as well as manual brew methods like pour over and aeropress.
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In the summer, I have a more expansive drinks menu that incorporates local ingredients, especially for our Burger Night event, which I do a weekly farm-to-cup smoothie for, and a raspberry lemonade and several other things that highlight what's going on locally that we can turn into a delicious cold beverage.
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All of my baking is always gluten-free and every day I'll have at least one option that is grain-free. This just comes from my desire to create an offering that's delicious, and that highlights high-quality ingredients that folks with food allergies or folks who are just avoiding gluten in general can enjoy.” - Mike Proia
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  • blankpagecafe#Repost @eatvermont with @repostapp ・・・
    [Blank Page Café • Shelburne (2/3)] “The reason why I wanted to call it “Blank Page” was twofold. One, I had a mentor in Big Sur who gave me a book called “The Town That Food Saved” by Ben Hewitt, which is about Hardwick. On the inside cover, he wrote this really sweet note and gave me my first investment, knowing that I was coming back to Vermont to pursue this dream, so there's that component to “the blank page”.
    .
    The second reason is a reflection of my personal philosophy to embrace the possibility that exists within uncertainty. I try and live my life in a way that embodies adventure and intrigue and curiosity. I wanted my life to be a page-turner and not something where I felt like I was reading the same chapter over and over. I try and embody that here at the café by creating an experience for people wherein the time that they spend here can be a small but hopefully meaningful part of the story of their day. That for me is what Blank Page is.
    .
    The main focus of my products right now is high quality locally roasted craft coffee drinks with a focus on illuminating the potency of caffeine by combining it with locally sourced saturated fats to enable our bodies to metabolize the caffeine and the fats in a unique way that creates an elevated energy stream that is consistent and long-term. I also focus on traditional brewing methods but I don't have an espresso machine, so most of my focus is on high quality drip and batch brewed as well as manual brew methods like pour over and aeropress.
    .
    In the summer, I have a more expansive drinks menu that incorporates local ingredients, especially for our Burger Night event, which I do a weekly farm-to-cup smoothie for, and a raspberry lemonade and several other things that highlight what's going on locally that we can turn into a delicious cold beverage.
    .
    All of my baking is always gluten-free and every day I'll have at least one option that is grain-free. This just comes from my desire to create an offering that's delicious, and that highlights high-quality ingredients that folks with food allergies or folks who are just avoiding gluten in general can enjoy.” - Mike Proia

  • rachel_rondeau👏🏼👏🏼👏🏼Amazing!👏🏼👏🏼👏🏼
  • ginauconnAn Incredible passion and wonderful story; thanks 4 sharing that Mike 💛
  • cindy_dupeethanks for sharing your insights
  • compassmavenYes!! 🙌❤👍 so happy they did a post about you!!!!!
  • brainforzaVery cool 😃
  • roarblocks👏 😄
  • wildechocolateWe like your feed.
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