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Dinkel’s Moving Forward With Cafe, Adding Bread to Its Butter and Sugar

By Patty Wetli | Monday, January 23, 2012

Dinkel's Bakery is preparing to add an adjacent cafe. Credit: Patty Wetli

If there’s a perfect way to signal that your fourth-generation family business is keeping pace with the times, posting news of your latest expansion on Facebook would be it. Which is precisely how Norm Dinkel announced that his namesake bakery is finally commencing work on its long-awaited adjacent cafe. “Stay tuned for exciting developments and adventures with this new concept by a 90-year-old family-owned business.”

While Dinkel’s, 3329 N. Lincoln Ave., has yet to respond to RVJ‘s request for additional information, including a potential timeline for opening, general manager Luke Karl provided a glimpse of what to expect from the cafe during an interview last summer. In addition to offering sandwiches, soups and salads, the cafe would mark Dinkel’s re-entry into the bread business, serving up artisan loaves of pretzel bread, honey whole wheat, butter crust, ciabatta and baguettes.

“Nobody thinks of us for bread,” Karl told RVJ. “The cafe could change that.”

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