I have to admit: I’m a sucker for a bakery with good coffee or a coffee shop with a good baked goods selection. Any time I go into a place to find one and the other is also available, you better believe I’m doubling up. That’s why for any trip to Seven Stars Bakery in Rhode Island, I expect to leave with hands full and wallet empty.
Now with their fourth location—this one in Cranston—Seven Stars churns out delicious naturally-levained breads and laminated pastries to pair with offering from George Howell Coffee. These are truly two great tastes that go great together. But if you’re in the mood for something sweeter, Seven Stars will gladly accompany your drip with some homemade granola or a tasty cookie. It’s hard to think of a better way to start a day… or end it… or to enjoy the middle of one. There’s no bad time for coffee and bread is what I’m getting at. And Seven Stars Bakery in Rhode Island has you covered all day long.
As told to Sprudge by Brian Dutremble.
For those who aren’t familiar, will you tell us about your company?
Seven Stars Bakery is a family owned and operated business that started on Hope Street on the East Side of Providence. We produce naturally leavened breads and laminated pastry along with other favorites like cookies and granola. We operate three (soon to be four!) cafes in Rhode Island where we serve our baked goods, house made sandwiches and salads along with George Howell Coffee.
Can you tell us a bit about the new space?
The space in Cranston is on a busy retail strip in a space that previously housed a barbecue restaurant. The part we are really psyched about is the large neighborhood adjacent to the rear of the store. We want to offer this part of the city a locally-owned gathering spot. We have a lot of space to use both inside and out, so we are looking forward to creating the ideal environment on both sides of the counter—building on what we have learned in our other locations over the last 18 years.
What’s your approach to coffee?
We strive to serve outstanding coffee beverages with attention to detail and consistency across all of our stores. Our coffee menu is purposefully small to allow our baristas to realistically create that consistency.
Any machines, coffees, special equipment lined up?
How is your project considering sustainability?
We have switched to sip lids for cold drinks to help customers ditch straws. We compost as much as possible in our stores and bakery. Leftover food is donated to food rescues rather than going into the trash.
What’s your hopeful target opening date/month?
And thank you! We’re really excited for this new chapter!
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Photos by Sarah Mackley