New Coffee & Espresso<\/strong><\/h2>\n![\"Bottomless](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2015\/02\/bottomless-portafilter.jpg?resize=300%2C200\")
Finding the perfect house coffees was one of our first priorities at La Vita Dolce. By last April, I had already spent months, with the help of a group of tasters, trying coffees from around the globe roasted by leading specialty roasters across the country.<\/p>\n
We tasted several absolutely amazing coffees. But I was never confident that any of them could fill the role of La Vita Dolce House Coffee.<\/p>\n
![\"Streamline](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/Thumbs-Up-Beans-sm.jpeg?resize=202%2C197\")
And then I tasted Empire Blend. After one cup, I knew we had a winner, and we introduced our new house coffees just a couple\u00a0weeks after taking over.<\/p>\n
Today, our house coffee (Empire Blend), organic decaf coffee (Deco Decaf), and the coffee we use to brew espresso (Streamline) are roasted by Victrola Coffee Roasters in Seattle, and shipped to us fresh each week. La Vita Dolce is the only caf\u00e9 in NC where these coffees are available and you can learn more about why we love them here<\/a>.<\/p>\nBarista Development<\/strong><\/h2>\n![\"Latte](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/Latte-heart-birdseye-small.jpg?resize=214%2C178\")
Great beans can be a waste if baristas aren\u2019t trained in how to bring out their best when brewing. So we spent weeks providing baristas with training and practice in espresso brewing and milk steaming. Now everyone at the cafe pulls beautiful espresso shots and is versed in the subtleties of milk steaming for drinks ranging from macchiatos to lattes and everything in between.<\/p>\n
Dolce Nitro<\/strong><\/h2>\n\u00a0<\/strong>
\n![\"Nitro](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2015\/05\/under-tap.jpg?resize=300%2C249\")
We\u2019ve introduced several new products during the past year, but Dolce Nitro deserves it\u2019s own recognition.<\/p>\nThe first nitrogen-infused, beautifully frothy, cold brew coffee offered in this area, Dolce Nitro took us months to perfect. But once it was ready it hit the tap running.<\/p>\n
It has since developed its own brand and following and you can read more about it here<\/a>, or in Chapel Hill Magazine\u2019s article<\/a>.<\/p>\nCommunity Involvement<\/strong><\/h2>\n![\"Dolce](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/Nitro-on-Green-sm-1.jpg?resize=300%2C300\")
We love being part of the Southern Village and Chapel Hill communities, which have warmly welcomed the new La Vita Dolce. We\u2019ve tried to find ways that we are uniquely qualified to support people and organizations that make this such a wonderful place to work and live.<\/p>\n
We’ve\u00a0hosted family-friendly holiday events (e.g. pumpkin painting and gingerbread decorating), offered gelato samples at the Southern Village Farmer\u2019s Market, brought\u00a0kegs of Dolce Nitro to Super Cooper\u2019s Little Red Wagon fundraisers, handed\u00a0out cider to Holly Jolly Jog runners, kept local teachers caffeinated, and contributed to almost a dozen local nonprofits in our first year. We\u2019re proud of our involvement so far and look forward to new opportunities to support and connect with the\u00a0community in coming years.<\/p>\n
Gelato Flavors<\/strong><\/h2>\n![\"Salted](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/gelato-scoop-sm.jpg?resize=225%2C300\")
Erin Farmer, who was making the gelato at La Vita Dolce when I bought the caf\u00e9, was doing a fantastic job. So I left her alone. Actually, I made her Manager.<\/p>\n
As Manager and overseer of all things gelato at La Vita Dolce, Erin has continued to produce outstanding gelato and go beyond the status quo to create new and adventurous flavors (Sweet Corn, Avocado Sage, Sangria Sorbet, and Wildberry Lavender to name a few customer favorites). She has passed this enthusiasm for meticulous flavor creation along in her training of new gelato makers, who continue to invent gelatos and sorbettos unlike anything I have ever tasted.<\/p>\n
New Menu Offerings<\/strong><\/h2>\n![\"Carrot](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/Carrot-Cake-sm-2.jpg?resize=300%2C261\")
We\u2019ve added new options to the menu at La Vita Dolce — and that’s not to say that\u00a0every addition has been a keeper. For example, we tried Cookie Cake for about a week and while it was great cookie cake, customers voted with their ordering selections (which rarely included cookie cake) and it got nixed.<\/p>\n
Among the most popular new options are the Raspberry Oat Bar, Chicken Salad Wrap, an assortment of non-cookie cakes, new espresso drinks, and 4 different Breakfast Tacos.\u00a0\u00a0We will also be introducing a new \u201cSmall Plates & Snacks\u201d menu section in the next couple of weeks.<\/p>\n
Wine & Beer <\/strong><\/h2>\n![\"Hard](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/Root-Beer-Float-sm.jpg?resize=204%2C204\")
La Vita Dolce always offers six or more wines and numerous craft beers, which change seasonally. Once each month\u00a0(on Parents\u2019 Night Out at The Tumble Gym) we offer 50% off all wine and beer.<\/p>\n
We\u2019ve also created a few delicious drinks that pair our wines and beers with our made-in-house gelato and sorbetto (e.g. the\u00a0Hard Root Beer Float and popular Frozen Lemon Vinho) and the upcoming\u00a0Small Plates & Snacks section\u00a0on\u00a0our menu was largely designed to complement our adult drink selection.<\/p>\n
Creating Vibes: Environment & Culture<\/strong><\/h2>\n![\"Inside](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/inside-lvd.jpg?resize=406%2C284\")
My goal is to make our caf\u00e9 a community gathering spot where people meet up, catch up, and have spur of the moment run-ins with friends and neighbors. I want it to be a welcoming place where customers talk to the barista about more than just their coffee orders, and where they enjoy hanging around to chat, do work, or have lunch.<\/p>\n
To this end, we have created a new physical environment (e.g. new paint, d\u00e9cor, furniture, music), and\u00a0we\u2019ve focused on building a positive culture. Our baristas are encouraged to take initiative, find ways to apply their particular strengths at the caf\u00e9, offer ideas for improvement, and make this a fun place to both frequent and work. And they\u2019ve been amazing.<\/p>\n
![\"New](\"https:\/\/i0.wp.com\/www.lavitadolcecafe.com\/staging\/6170\/wp-content\/uploads\/2016\/04\/balloons-sm.jpg?resize=226%2C300\")
I\u2019ve never witnessed caf\u00e9 staff who were more dedicated to making their caf\u00e9 the best that it can be, or who cared more about each other and their customers and community. As a result, we\u2019ve developed a wonderful culture that I believe can be felt by staff and customers alike.<\/p>\n
There are several other areas that we\u2019ve worked on during the past year \u2013 becoming more environmentally sustainable, upgrading equipment, earning a darn good sanitation grade, etc. \u2013 but here we\u00a0end the list for this blog post.<\/p>\n
As we kick off our second year, we continue to work toward creating the best caf\u00e9 possible. Feedback from the community is extremely important to\u00a0us — it’s what spurred some of our greatest\u00a0changes in Year One — so please feel free to contact me at\u00a0ann.habersham@gmail.com<\/u>\u00a0with comments, questions or suggestions.<\/p>\n
Finding the perfect house coffees was one of our first priorities at La Vita Dolce. By last April, I had already spent months, with the help of a group of tasters, trying coffees from around the globe roasted by leading specialty roasters across the country.<\/p>\nAnd then I tasted Empire Blend. After one cup, I knew we had a winner, and we introduced our new house coffees just a couple\u00a0weeks after taking over.<\/p>\nBarista Development<\/strong><\/h2>\nGreat beans can be a waste if baristas aren\u2019t trained in how to bring out their best when brewing. So we spent weeks providing baristas with training and practice in espresso brewing and milk steaming. Now everyone at the cafe pulls beautiful espresso shots and is versed in the subtleties of milk steaming for drinks ranging from macchiatos to lattes and everything in between.<\/p>\n
Dolce Nitro<\/strong><\/h2>\n\u00a0<\/strong>
\nWe\u2019ve introduced several new products during the past year, but Dolce Nitro deserves it\u2019s own recognition.<\/p>\nThe first nitrogen-infused, beautifully frothy, cold brew coffee offered in this area, Dolce Nitro took us months to perfect. But once it was ready it hit the tap running.<\/p>\n
It has since developed its own brand and following and you can read more about it here<\/a>, or in Chapel Hill Magazine\u2019s article<\/a>.<\/p>\nCommunity Involvement<\/strong><\/h2>\nWe love being part of the Southern Village and Chapel Hill communities, which have warmly welcomed the new La Vita Dolce. We\u2019ve tried to find ways that we are uniquely qualified to support people and organizations that make this such a wonderful place to work and live.<\/p>\n
We’ve\u00a0hosted family-friendly holiday events (e.g. pumpkin painting and gingerbread decorating), offered gelato samples at the Southern Village Farmer\u2019s Market, brought\u00a0kegs of Dolce Nitro to Super Cooper\u2019s Little Red Wagon fundraisers, handed\u00a0out cider to Holly Jolly Jog runners, kept local teachers caffeinated, and contributed to almost a dozen local nonprofits in our first year. We\u2019re proud of our involvement so far and look forward to new opportunities to support and connect with the\u00a0community in coming years.<\/p>\n
Gelato Flavors<\/strong><\/h2>\nErin Farmer, who was making the gelato at La Vita Dolce when I bought the caf\u00e9, was doing a fantastic job. So I left her alone. Actually, I made her Manager.<\/p>\n
As Manager and overseer of all things gelato at La Vita Dolce, Erin has continued to produce outstanding gelato and go beyond the status quo to create new and adventurous flavors (Sweet Corn, Avocado Sage, Sangria Sorbet, and Wildberry Lavender to name a few customer favorites). She has passed this enthusiasm for meticulous flavor creation along in her training of new gelato makers, who continue to invent gelatos and sorbettos unlike anything I have ever tasted.<\/p>\n
New Menu Offerings<\/strong><\/h2>\nWe\u2019ve added new options to the menu at La Vita Dolce — and that’s not to say that\u00a0every addition has been a keeper. For example, we tried Cookie Cake for about a week and while it was great cookie cake, customers voted with their ordering selections (which rarely included cookie cake) and it got nixed.<\/p>\n
Among the most popular new options are the Raspberry Oat Bar, Chicken Salad Wrap, an assortment of non-cookie cakes, new espresso drinks, and 4 different Breakfast Tacos.\u00a0\u00a0We will also be introducing a new \u201cSmall Plates & Snacks\u201d menu section in the next couple of weeks.<\/p>\n
Wine & Beer <\/strong><\/h2>\nLa Vita Dolce always offers six or more wines and numerous craft beers, which change seasonally. Once each month\u00a0(on Parents\u2019 Night Out at The Tumble Gym) we offer 50% off all wine and beer.<\/p>\n
We\u2019ve also created a few delicious drinks that pair our wines and beers with our made-in-house gelato and sorbetto (e.g. the\u00a0Hard Root Beer Float and popular Frozen Lemon Vinho) and the upcoming\u00a0Small Plates & Snacks section\u00a0on\u00a0our menu was largely designed to complement our adult drink selection.<\/p>\n
Creating Vibes: Environment & Culture<\/strong><\/h2>\nMy goal is to make our caf\u00e9 a community gathering spot where people meet up, catch up, and have spur of the moment run-ins with friends and neighbors. I want it to be a welcoming place where customers talk to the barista about more than just their coffee orders, and where they enjoy hanging around to chat, do work, or have lunch.<\/p>\n
To this end, we have created a new physical environment (e.g. new paint, d\u00e9cor, furniture, music), and\u00a0we\u2019ve focused on building a positive culture. Our baristas are encouraged to take initiative, find ways to apply their particular strengths at the caf\u00e9, offer ideas for improvement, and make this a fun place to both frequent and work. And they\u2019ve been amazing.<\/p>\n
I\u2019ve never witnessed caf\u00e9 staff who were more dedicated to making their caf\u00e9 the best that it can be, or who cared more about each other and their customers and community. As a result, we\u2019ve developed a wonderful culture that I believe can be felt by staff and customers alike.<\/p>\n
There are several other areas that we\u2019ve worked on during the past year \u2013 becoming more environmentally sustainable, upgrading equipment, earning a darn good sanitation grade, etc. \u2013 but here we\u00a0end the list for this blog post.<\/p>\n
As we kick off our second year, we continue to work toward creating the best caf\u00e9 possible. Feedback from the community is extremely important to\u00a0us — it’s what spurred some of our greatest\u00a0changes in Year One — so please feel free to contact me at\u00a0ann.habersham@gmail.com<\/u>\u00a0with comments, questions or suggestions.<\/p>\n
Great beans can be a waste if baristas aren\u2019t trained in how to bring out their best when brewing. So we spent weeks providing baristas with training and practice in espresso brewing and milk steaming. Now everyone at the cafe pulls beautiful espresso shots and is versed in the subtleties of milk steaming for drinks ranging from macchiatos to lattes and everything in between.<\/p>\n\u00a0<\/strong> The first nitrogen-infused, beautifully frothy, cold brew coffee offered in this area, Dolce Nitro took us months to perfect. But once it was ready it hit the tap running.<\/p>\n It has since developed its own brand and following and you can read more about it here<\/a>, or in Chapel Hill Magazine\u2019s article<\/a>.<\/p>\n We’ve\u00a0hosted family-friendly holiday events (e.g. pumpkin painting and gingerbread decorating), offered gelato samples at the Southern Village Farmer\u2019s Market, brought\u00a0kegs of Dolce Nitro to Super Cooper\u2019s Little Red Wagon fundraisers, handed\u00a0out cider to Holly Jolly Jog runners, kept local teachers caffeinated, and contributed to almost a dozen local nonprofits in our first year. We\u2019re proud of our involvement so far and look forward to new opportunities to support and connect with the\u00a0community in coming years.<\/p>\n As Manager and overseer of all things gelato at La Vita Dolce, Erin has continued to produce outstanding gelato and go beyond the status quo to create new and adventurous flavors (Sweet Corn, Avocado Sage, Sangria Sorbet, and Wildberry Lavender to name a few customer favorites). She has passed this enthusiasm for meticulous flavor creation along in her training of new gelato makers, who continue to invent gelatos and sorbettos unlike anything I have ever tasted.<\/p>\n Among the most popular new options are the Raspberry Oat Bar, Chicken Salad Wrap, an assortment of non-cookie cakes, new espresso drinks, and 4 different Breakfast Tacos.\u00a0\u00a0We will also be introducing a new \u201cSmall Plates & Snacks\u201d menu section in the next couple of weeks.<\/p>\n We\u2019ve also created a few delicious drinks that pair our wines and beers with our made-in-house gelato and sorbetto (e.g. the\u00a0Hard Root Beer Float and popular Frozen Lemon Vinho) and the upcoming\u00a0Small Plates & Snacks section\u00a0on\u00a0our menu was largely designed to complement our adult drink selection.<\/p>\n To this end, we have created a new physical environment (e.g. new paint, d\u00e9cor, furniture, music), and\u00a0we\u2019ve focused on building a positive culture. Our baristas are encouraged to take initiative, find ways to apply their particular strengths at the caf\u00e9, offer ideas for improvement, and make this a fun place to both frequent and work. And they\u2019ve been amazing.<\/p>\n There are several other areas that we\u2019ve worked on during the past year \u2013 becoming more environmentally sustainable, upgrading equipment, earning a darn good sanitation grade, etc. \u2013 but here we\u00a0end the list for this blog post.<\/p>\n As we kick off our second year, we continue to work toward creating the best caf\u00e9 possible. Feedback from the community is extremely important to\u00a0us — it’s what spurred some of our greatest\u00a0changes in Year One — so please feel free to contact me at\u00a0ann.habersham@gmail.com<\/u>\u00a0with comments, questions or suggestions.<\/p>\n
\nWe\u2019ve introduced several new products during the past year, but Dolce Nitro deserves it\u2019s own recognition.<\/p>\nCommunity Involvement<\/strong><\/h2>\n
We love being part of the Southern Village and Chapel Hill communities, which have warmly welcomed the new La Vita Dolce. We\u2019ve tried to find ways that we are uniquely qualified to support people and organizations that make this such a wonderful place to work and live.<\/p>\nGelato Flavors<\/strong><\/h2>\n
Erin Farmer, who was making the gelato at La Vita Dolce when I bought the caf\u00e9, was doing a fantastic job. So I left her alone. Actually, I made her Manager.<\/p>\nNew Menu Offerings<\/strong><\/h2>\n
We\u2019ve added new options to the menu at La Vita Dolce — and that’s not to say that\u00a0every addition has been a keeper. For example, we tried Cookie Cake for about a week and while it was great cookie cake, customers voted with their ordering selections (which rarely included cookie cake) and it got nixed.<\/p>\nWine & Beer <\/strong><\/h2>\n
La Vita Dolce always offers six or more wines and numerous craft beers, which change seasonally. Once each month\u00a0(on Parents\u2019 Night Out at The Tumble Gym) we offer 50% off all wine and beer.<\/p>\nCreating Vibes: Environment & Culture<\/strong><\/h2>\n
My goal is to make our caf\u00e9 a community gathering spot where people meet up, catch up, and have spur of the moment run-ins with friends and neighbors. I want it to be a welcoming place where customers talk to the barista about more than just their coffee orders, and where they enjoy hanging around to chat, do work, or have lunch.<\/p>\nI\u2019ve never witnessed caf\u00e9 staff who were more dedicated to making their caf\u00e9 the best that it can be, or who cared more about each other and their customers and community. As a result, we\u2019ve developed a wonderful culture that I believe can be felt by staff and customers alike.<\/p>\n