![]() Wandering through the retail space at Caffé Dolce, I could tell that the items they carry are chosen with obvious appreciation for craftsmanship, color andart. Since I’m sort of magnetically drawn to these types of things, I spent some time both looking at and handling quite few pieces while I was there. I was also able spend a day on Murano, the Venetian island famous for blown glass. I visited Tuscany for a short time this past year where the pottery and linens that Caffé Dolce features are made. Since I can categorize my previous few years of dessert and coffee experiences as successful, a full meal is definitely on my list next time I’m in town. Both are simple (which to me translates to better) and promise the use of fresh ingredients from as close to home as possible. I will let you know, however, that although I didn’t have time Monday to stick around for lunch, and I have yet to order dinner at Caffé Dolce, I did take a look at the menus. For the purposes of this post, I should just stop here. Gelato, desserts, and cookies are made in house. ![]() I’m from that area so that’s local enough for me. Drip coffee and espresso drinks use Caffé Umbria beans imported from Seattle. Turns out that pots of French press are made with beans from Missoula’s Black Coffee Roasting Company. I’m not a food snob by any means, but if you tell me that the desserts are made on property and the coffee roasted locally, I am just bound to try them both……and of course I asked. And the sweets……well……I continue to sample them. The drip coffee is strong, lattes made intense and frothy just the way I love them. I subscribe to the notion that “Life is uncertain…….eat dessert first.” And at this establishment (as well as at its other location) so far, I have. Bags of whole coffee beans on the counter, a colorful assortment of gelato, tempting baked goods and a separate room filled with exquisite Italian ceramics, glassware and linen. When I walked through the door of Caffé Dolce on Brooks and Beckwith Monday morning, what I experienced made sense to me on the most basic level. This may or may not have something to do with the fact that I value pairing a good cup of strong coffee with something sweet, or how much I love the rustic elegance and earthy beauty of Italian tableware. One-half of my genetic make-up is Italian.
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