FEAST BAKERY CAFE
Hours
monday-friday 7am-9pm
saturday 8am-9pm
sundays
9am-2pm |
We're so excited that our Bakery Cafe is now open! We're located on the near south side of Bloomington, on the corner of Henderson and Hillside, about a mile south of campus and downtown. We're seving up breakfast, lunch, and dinner Monday through Saturday, and brunch on Sundays. Come and enjoy Feast every day! Click here to see our menu!
- BREAKFAST SERVED 8AM - 11:30AM, MON - FRI / 8AM - 12:30PM, SAT
- cafe menu and daily specials
SERVED 11AM - 9PM, MON - SAT
- brunch served 9am - 2pm, sun
DAILY LUNCH AND DINNER SPECIALS. JOIN US ON FACEBOOK FOR UPDATES.
CARRY OUT AVAILABLE. JUST GIVE US A CALL!
FEAST BAKERY CAFE NOW OPEN FOR SUNDAY BRUNCH!
FOOD SERVED 9am - 2pm ..... COFFEE BAR AND
PASTRIES 9am - 2pm
Feast Philosophy
We hold both quality and sustainability as our guiding principles. Being a long time vendor at several area farmer's markets, we are able to support and benefit from local farmers and ranchers. We enjoy service and creating from the bounty that Indiana has to offer.
Please meet with us to customize a menu for your event. Items change seasonally and we would be pleased to work with you to create your unique menu. Please call or email!
About the Chef
Erika Yochum has been cooking since childhood. Her love for the craft grew from an easy bake oven to working at the local co-op kitchen to opening a small organic juice bar and deli. After several years of creating a loyal customer following, Harvest Moon closed its doors, and Erika re-located to Brown County, Indiana. Here Erika began doing some small private catering, as well as supplying bread and other baked goods to her CSA. After a few years in California she came back to share her new-found tamale talents with the local Farmer Markets. In 2008 she took the position of chef at Traders Point Creamery Loft Restaurant, where she created several award winning menus. Along with her aunt and business partner, Pat Sellers, Erika is now focusing on the growth of Feast Catering and on creating a business that can thrive on local and sustainable practices.
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