Five Things You Probably Didn't Know About The Bachelor Farmer Cafe

The new coffee selection. Photo by Stephanie A. Meyer

Bartenders Make Great Baristas

There are a lot of overlapping talents between the two professions. It only makes sense that Marvel Bar would have more than one talented drink pouring person on staff who is schooled in the ways of the caffeinated arts. "It's the same culture, same tools, but different flavors," said head barista Casey Underkofler. The drinks available at The Bachelor Farmer Cafe are carefully chosen. The team worked closely with Dogwood Coffee to develop a special North Loop blend for drip. The beans are also available for purchase at the cafe. For pourover, the cafe will use the award-winning Heart Coffe Roasters out of Portland, Oregan. This is the first location in Minnesota to use those beans (which are also available on site for purchase.)

Your excuse for getting up next Monday. Photo by Stephanie A. Meyer

The Brunch Cart is Gone, But Not Forgotten

The little red brunch cart from the famed Sunday morning service may have hung up its spurs, but the treats remain. Weekdays at 6 a.m. When it opens, the cafe will sell many of the beloved pastries from pastry chef Emily Marks. There will be a selection of tarts, scones, croissants, a signature savory cheese muffin and more. That muffin has a delicate crumb with a cream cheese center like a bizarro-world Hostess cupcake. The croissants are made from scratch, taking advantage of the extra kitchen space. "That's something we wanted to do, but just couldn't with the limited time and everyone working out of the one kitchen," explained co-owner Eric Dayton. On the weekend, the offerings will expand to include old favorites like their singular almondy bockstock available beginning at 8 a.m.

Brisket, preserved green onion and cheese closed sandwich. Photo by Stephanie A. Meyer

Because Minnesotans Like to Say Toast

It's possible that The Bachelor Farmer kicked off the Minnesota leg of the hipster toast craze with its silver toast serving pieces. The cafe also embraces the crusty side of bread. All the bread is made in house and the sandwiches are served either open faced or closed. The closed, pressed sandwiches includes a savory brisket stuffed option that almost eats like a cheeseburger: superbly beefy in flavor, but in a reasonable lunch size. The open faced cured salmon is just about as perfect as one could imagine.

Open Sandwich array. Photo by Stephanie A. Meyer

Like A Good Neighbor

The menu was carefully structured to complement, not compete with other mid-day offerings around the neighborhood. Dayton declared a passionate love for Moose & Sadies, dismay over the loss of Origami and while there is house-cured pastrami on the menu, no one would dream of trying to compete with Be'wiched. Plus, in the summer time there will be an additional 80 or so seats in the greenspace alley between the cafe and neighboring Askov Finlayson . Those looking for a little reprieve from the city are welcome to linger in the tiny, tiny park. The seats aren't reserved only for patrons, but open to everyone. inside, the cafe seats 40. The cafe will open at 6 a.m. weekdays and 8 a.m. Saturday and Sunday with lunch service beginning at 11 a.m. weekdays. Saturday and Sunday brunch menu will be available starting at 10 a.m. Each day the restaurant will stop taking hot orders at 3 p.m. and close at 5 as The Bachelor Farmer revs up dinner service.

This Isn't Prince

The cafe does not have a clever name. Although, all the branding includes X, O, heart and a coffee cup symbols, this does not equate to an unpronouncable name situation a la The Purple One. Instead, this is simply, the cafe, TBFC or The Bachelor Farmer's New Cafe (if you're not into that whole brevity thing.) "I wasn't kidding when I said I just couldn't take the idea of more Twitter, Facebook and Instagram handles," confessed Dayton.

The Bachelor Farmer Cafe opens for business Sunday January 17 at 8 a.m.