Whole fermented cacao beans will be roasted and shelled in house, then processed with other ingredients in a ball mill. Similarly, a small coffee roaster will be set up for educational and demonstration purposes, to teach students how coffee is made from the raw coffee beans. The public area of the Caf offers counter service and casual dining for 80 on marble-topped, wrought iron tables. Menu selections range from savory items such as soups, salads, and sandwiches to artisan breads, cakes, cookies, pies, and confections. The beverage menu features wine, beer, hard, and local sparkling cider.
All items are available for take-away or dining in.
The Caf will even serve its fragrant whole leaf teas to-go using a unique disposable filter pouch. Merchandise available for sale in the Caf include a variety of coffee and tea accessories, clothing, and cooking and baking utensils. Students will work under the direction of Associate Professor and Master Baker Peter Greweling and Hospitality Management Instructor Jerry Fischetti. No reservations are necessary. Preliminary rendering of the Apple Pie Bakery Caf kitchen, The Culinary Institute of America, Hyde Park, New York.