- Griffin Swartzell
“Sometimes you don’t want to drive 25 minutes to go somewhere,” says Hinton of the location.
It’s the first restaurant either has owned, though Hinton has a long background in the business, and they’re sourcing everything as locally as they can. The coffee’s roasted by Inertia Coffee Roasters. Their teas are from the Organica Herb and Tea Company. They offer pastries and sourdough toast from the Sourdough Boulangerie, plus jams and jellies from cottage label Nella Mia Cucina. Due to government shutdowns, their liquor license has been delayed, but they’ll be partnered with The Sweet Elephant — they’re licensed to offer tastes for now, but cannot sell anything. And since they couldn’t find a good Springs soda-maker, they went with Denver’s Rocky Mountain Sodas. On most Thursdays, Fridays and Saturdays, Hinton says she’ll whip up something in her Crock-Pot and offer it to guests.