Two local restaurants are uprooting and expanding their businesses to new spaces.
Even Dough Bakery, whose proprietor currently bakes and prepares all goods from her home, is moving its business into a brick and mortar space in downtown Carrboro.
Owner Meital Cohen began baking in 2006 and graduated from The French Culinary School (now known as the International Culinary Center) in New York City with a degree in pastry art. She eventually opened her very own bakery, Even Dough, in 2020 when she and her family moved from New York to Chapel Hill.
Cohen said her passion for baking and creating desserts has led her to refine her techniques and offerings, as well as enjoy her culinary creations.
“First of all, I love eating them!” she said. “I’m also always learning and curious to know more. Baking can be bread making, cakes, laminated dough but also something as simple as cookies. Over the years I became more and more familiar with different types of desserts so I kept on adding them to my menu.”
Cohen said owning a small business comes with its own challenges, but operating out of a home is even more unique: the environment is comfortable and convenient but can be challenging when the business begins to grow.
“There is almost no separation between your work life and your house life, and it can be a bit challenging,” Cohen said.
After experiencing a huge influx in business over the last year, Even Dough decided to look for a new home and settled upon the space formerly occupied by Mosaic Tapas Bistro & Wine Bar at 203 W. Weaver St.
Cohen shared that she has many goals for the future of her business. She hopes to maintain her current customers and welcome new ones, as well as create the opportunity for guests to attend baking workshops.
“I’m investing a lot of time on creating a welcoming and relaxing environment for our new coffee shop, where people can forget their day-to-day worries and enjoy a cup of coffee with a pastry or a sandwich,” she said.
Chapel Hill High School celebrated Teacher Appreciation Week from February 19-23. As the mother of a student, Cohen volunteered to cater dessert for the appreciation lunch.
Cohen brought nine different desserts for the teachers to indulge in. Math teacher Kaili Saffran tried the carrot cake and brownie. “Both tasted great, I really enjoyed them!” Saffran shared.
Even Dough will open its doors at its brick and mortar in the fall of 2024.
Another popular business that is changing locations but has not yet had the chance to cater at Chapel Hill High School is The Flying Pierogi.
Currently a family-owned food truck, The Flying Pierogi has been serving the Chapel Hill and Durham area Polish and German street food since 2018. The business is now in the process of expanding into a brick and mortar deli at 101 Two Hills Dr #170 in Carrboro’s South Green shopping center.
Owner Jaysen Wilson originally began his career in the automotive industry but picked up a job working alongside a Polish couple at their deli Halgo in Durham. After working at Halgo for over two years, Wilson wanted to start his own business to spread Polish and German food and create a new street food option.
“I was really drawn to the food I experienced at Halgo, as it reminded me of my experiences being surrounded by great food from all over the world when I visited my family in New York,” Wilson said.
His passion for cooking and trying new things quickly became a hit at German and Polish cultural events such as Oktoberfest and The Rare and Vintage Fest in Durham.
Wilson anticipates that a brick and mortar location will ease some of the difficulties that comes with owning a food truck. “Opening a food truck is not for the weary. It requires a lot of patience and discipline,” Wilson said.
Wilson had originally hoped to open The Flying Pierogi in mid-February, but plumbing complications led to delays. The new location is set to open on April 1, Wilson said.
