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From left, co-owners and brothers Patrick and Spencer Clapp. Credit: Lauren Healey
Lemongrass-caramel ricotta flan. Credit: Lauren Healey
There are several empanada flavors on offer, including chicken (pictured), ground beef and a vegan option. Credit: Lauren Healey
The choripan, or sausage sandwich, comes on French bread from Diana’s Bakery on Cherokee Street and is topped with onion, cilantro and chimichurri. Credit: Lauren Healey
The vegetarian Mayan Tortilla comes with refried beans, cheese, salsa and avocado. Credit: Lauren Healey
A riff on tres leches cake, this four leches cakes features the addition of Irish cream and is topped with strawberries. Credit: Lauren Healey
This single-origin coffee from Finca la Alondra in Honduras, near where co-owners and brothers Patrick and Spencer Clapp grew up. Credit: Lauren Healey
From left, cold brew coffee, horchata and hibiscus iced tea. Credit: Lauren Healey
The second floor will have room for about 15 guests. Credit: Lauren Healey
Due to pandemic-related occupancy restrictions, the first floor will not offer seating when the shop opens; however, there are plans to open it as soon as possible, and there will be some seating outside in front of the shop. Credit: Lauren Healey
The building is about 2,500 square feet spanning two floors. Credit: Lauren Healey
Roasted coconut flan with salted caramel. Credit: Lauren Healey

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Lauren is a longtime journalist who has honed her writing, reporting, editing and photography skills in various roles at newspapers, magazines and websites in the Midwest. Her time spent with Sauce since...