Hive Bakery & Café is a chic, all-day café for breakfast, lunch, pastries, coffee and take-home dinners. With the option of eat-in or grab & go, the cafe offers a flavorful menu based on seasonal selections of fresh, local produce. Featuring a cuisine based on the highest quality ingredients, house-made pastries, and artisanal breads, Hive Bakery & Café is sure to delight.
The savory menu, by executive chef Jay Felton, recreates the classics by utilizing a wood-fired rotisserie and focusing on seasonal vegetables. Signature dishes include Ham and Camembert Tartine, Rotisserie Chicken Panzanella Salad, Rotisserie Cauliflower Bowl and Tuscan White Bean Soup.
Hive’s pastry chef, Amber Felton, creates fresh-baked American-style pastries made with the highest quality ingredients like Cocoa Barry Chocolate, European-style butter and farm fresh eggs. Specialties include Flourless Chocolate Cake, Apricot Ginger Scones, Toasted Hazelnut Milk Chocolate Cookies and “Everything But The Kitchen Sink” Brownies. The ambience at Hive Bakery & Café is elegant yet relaxed – the ideal spot to sip coffee, enjoy lunch with a friend or select a delicious take-home dinner.
Hive Bakery & Café is part of Hive Collective which includes Hive Home, Gift & Garden; Hive for Her, Him & Kids; and McCann Design Group.
Jay’s passion for cooking sparked at an early age growing up in Alpharetta, Georgia where family meals were a daily practice. Jay earned his culinary degree at Johnson and Wales University in Denver, followed by positions with the renowned Publican Restaurant and Publican Quality Meats in Chicago. Simultaneously, Jay met and fell in love with his future wife, Amber Felton. Not knowing it at the time, the two would become Hive Bakery & Cafe’s culinary duo.
A succession of opportunities brought Jay to America’s West, including an esteemed position as Sous Chef for the upscale Cockscomb Restaurant in San Francisco. Subsequently, Jay accepted a position as Sous Chef for NOPA Restaurant, specializing in seasonal ingredients sourced from local purveyors. In Arizona, Jay undertook an Executive Chef position for two restaurants: Criollo, a contemporary Latin kitchen and Proper Meats & Provisions, a speciality meatery. These opportunities kindled Jay’s love for fresh and seasonal ingredients which remains an essential part of his cooking style at Hive Bakery & Cafe.
EXECUTIVE PASTRY CHEF
Amber’s lifelong talent for baking and pastries began at an early age. After graduating from Chicago’s French Pastry School, Amber accepted a position with NoMI Kitchen in the Park Hyatt Hotel. After several years at NoMI, Amber advanced to Grant Achatz’s 3-Star Michelin restaurant, Alinea, one of the top kitchens of the world.
To supplement her skill of pastry, Amber decided to switch gears and learn the craft of chocolate with Swiss cocoa brand, Barry Callebaut. Additionally, Amber received an opportunity with Publican Quality Meats, specializing in baking artisanal breads. This propelled Amber to expand their bakery by opening Publican Quality Breads.
Following her time in Chicago, Amber accepted the prestigious Executive Pastry Chef position at Craftsman and Wolves in San Francisco. She achieved success on the west coast, a highly competitive area, and home to one of the most esteemed pastry markets in the country. Amber’s passion for her craft continues at Hive Bakery & Cafe where she creates elegant pastries, specialty desserts and artisanal breads.