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 and seasonal vegetables, Hive Bakery & Cafe is sure to delight.
Our husband-and-wife culinary team aim to recreate the classics guided by the vision and palate of owner Sara McCann. Executive Chef Jay Felton is responsible for the savory menu with a selection of fresh salads, homemade soups and gourmet sandwiches (on house-baked bread of course). Signature dishes include: Truffled Mushroom Tartine, Avocado Toast, Wood Grilled Salmon Salad, and Chicken Noodle Soup.
Executive Pastry Chef Amber Felton brings Michelin three-star experience to our 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, Vanilla Raspberry Cruffin, Apricot Ginger Scones, Hazelnut Date Twice Baked Croissant, “Everything But The Kitchen Sink” Brownies and Chocolate Dipped Honeycomb Candy. In addition to sweet treats, Amber has a specific passion for bread and bakes a selection of both traditional and flavored breads and rolls daily.
The ambience at Hive Bakery & Cafe is elegant yet relaxed – the ideal spot to sip coffee or enjoy lunch with a friend.
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.