- Thomas English
“It’s a perfect marriage for us,” says Dockside owner Thomas English.
The partnership came together in conjunction with a major renovation at Dockside, which took place in October and saw the installation of windows and a door facing the parking lot. But the biggest change English made was to cut the dining room in half, a decision he hoped would improve service times without lowering standards.
That half of the space now serves as Boonzaaijer’s second retail location. All the baked goods are made at the Fillmore location, but they’re trucked to the Westside every morning. The retail section also sells grab-and-go breakfast sandwiches and half-sized po’boys for $4 and $5, made in the Dockside kitchen. Said sandwiches are also available at the Fillmore location.
“Anything you can get here, you can get from over there...” says English. “We’re not competing, we’re making it more convenient for the consumer.”
English has also pared down his in-house desserts program, instead featuring Boonzaaijer’s baked goods on the menu. He will, however, keep making the eatery’s signature bread pudding and peach cobbler, per customer demand.