Southwest Florida Cafes Add In-House Roasting and Pastry Programs

New coffee spots across Southwest Florida now roast beans on-site and bake everything from scratch. ThreeSixteen Cafe in North Naples, GLDN Hour in Old Naples, Acopio, Bayshore Bodega in the Bayshore Arts District, and Take Two Coffee in Fort Myers have joined the movement.

ThreeSixteen Cafe uses the Bellwether Series 2 Roaster for their program. They host a barista-style competition set that showcases straight espresso and cappuccino with sparkling water between sips to cleanse the palate. "Every cup is an experience, and every interaction makes your day brighter," said co-founder Daniel Razumov, according to Gulfshore Life.

GLDN Hour pours drinks made with beans from a Detroit roaster. Seasonal beverages get layered with lavender syrup and flavors that came from founder Lauren Barrow's mixology background. The pastry case holds gluten-free and sourdough items made from scratch without seed oils. "I wanted to build something that felt bright, clean, peaceful, and expansive," said Lauren Barrow. "I wanted it to be bigger than the coffee."

Acopio gets all beans from micro-lot producers in Colombia. They serve Colombian bean-to-bar chocolates with arepas, empanadas, and pandebono cheese bread. The owners brought tiles, woven chairs, and hanging baskets from artisans in Colombia.

Bayshore Bodega opened in the fall. The menu centers on Iberian staples and Geisha coffee. Chef John Colon serves jamon-stuffed sandwiches on housemade bread, tostadas with imported olive oil and tomato, and a rotation of conservas.

Take Two Coffee makes doughnuts on-site with a 24-hour cold ferment that creates an airy texture before glazing each morning. Co-owner Caleb MacPherson keeps a rotating lineup of single-origin coffees that follow harvest cycles. "If you're drinking the same coffee year-round, it means for part of the year it's not fresh," said Caleb MacPherson.

Wolfmoon runs a brick-and-mortar in Bonita Springs and a satellite at Kaleidoscope Garden Club. Founder Clara Fasciglione uses a double-proofing method for croissants and pastries made with slow-fermented laminated dough. "I wanted to create something nurturing, made with real ingredients and real hands," said Clara Fasciglione.

Lovr Boy's Coffee and Treats, run by siblings Anna and Caleb Linn, will open its first solo location in Bonita Springs by early spring. GLDN Hour plans a new location in the upcoming Bonded Lagree fitness studio off Third Street South.