Audio By Carbonatix
It’s never too early in the day to start obsessing about lunch when you’re heading to Tempe’s Essence Bakery Cafe, where chef-owner Eugenia Theodosopoulos creates fantastic soups, sandwiches, and salads to compliment the day’s array of fresh croissants, macarons, and other pastries. Each week, she sends out a email newsletter previewing the week’s daily specials, and it’s enough to make you grab your calendar and start booking lunch dates.
Today, Theodosopoulos is using the daily special as a means to donate to St. Mary’s Food Bank Alliance. All proceeds from the sale of the special — warm organic chicken sandwich with French Brie and apricot marmalade on toasted focaccia, with French lentil and organic vegetable soup — will go to St. Mary’s Community Kitchen Program. Community Kitchen offers food service industry training to low-income adults through a 16-week, hands-on program that feeds the hungry.
Getting your grub on and helping a great local cause? It’s a lovely kind of multitasking.
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
