For this community-focused restaurant formerly specializing in all-day brunch made from locally sourced ingredients, the pandemic meant doubling down on its original values. In the early days of the pandemic, the café turned into a market for things like toilet paper and yeast that were hard to get at grocery stores, but still available in bulk from restaurant suppliers.
Folk found equilibrium in going to a café and specialty market model, selling the local produce that was its genesis, as well as things like pasta and sandwiches made from those ingredients.
“As an establishment, Folk has always put people, place and provisions above profits,” says Co owner Rohani Foulkes. “We pride ourselves on supporting what we believe to be the most important and fundamentally critical elements of our food and beverage ecosystem. For us, these are the people that grow, make and serve good food from eco-forward farms and establishments. The global pandemic reinforced our sourcing practices during a time at which supply chain shortages and source distrust were rampant across many industries.”