Hive Bakery & Cafe
Hive Bakery & Cafe is a chic, American style cafe for breakfast, lunch, pastries and coffee. With the option of eat-in or grab & go, the cafe offers a flavorful menu based on seasonal selections of fresh, local produce. Featuring house-made pastries, artisanal breads, and savory cuisine focused on wood-fired rotisserie cooking, Hive Bakery & Cafe is sure to delight.
Guided by the vision and palate of owner, Sara McCann, our husband-and-wife culinary team aim to recreate the classics. Executive Chef Jay Felton is the culinary architect behind the savory menu of fresh salads, homemade soups and gourmet sandwiches (on house-baked bread, of course). Signature dishes include Southwest Caesar Salad, Lentil Soup, Bistro Sandwich and Sourdough Scramble Toast.
Executive Pasty Chef Amber Felton brings Michelin three-star experience to our fresh-baked pastries made with the highest quality ingredients like Cacao Barry Chocolate, European-style butter and farm fresh eggs. Specialities include Jam-Filled Cruffins, Flourless Chocolate Cake, Coconut Cream Tart and Dark Chocolate Honeycomb Candy.
In addition to sweet treats, Amber has a particular passion for bread—a selection of both traditional and flavored loaves and rolls are baked fresh daily.
The ambience at Hive Bakery & Cafe is elegant yet relaxed – the ideal spot to sip coffee, enjoy breakfast or savor lunch with a friend.
MEET OUR CHEFS
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 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 specialty meatery.
Jay’s focus at Hive Bakery & Cafe is bold flavors, prepared simply. To achieve this, wood-fired rotisserie cooking is a key element to his cooking style. When asked what wood-fired cooking brings to his dishes, Jay says “it takes flavors you already know and elevates them to a level you’ve never experienced.”
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 gets to express the full range of her creativity and pastry/ baking skills producing artisanal breads, pastry, cookies, cake and even handmade candy.