Third Street Station’s priority is introducing patrons to tasty sandwiches and coffees made from local products. Its menu overflows with 20 types of sandwiches that burst with Michigan-made cheeses and produce from Michigan farmers markets. The PBLT stacks traditional BLT ingredients on top of medium-sharp Pinconning cheese, and the Traverse City Cherry Festival salad sprinkles dried Traverse City cherries, toasted walnuts, and blue cheese crumbles on top of a bed of mixed greens with grilled chicken.
Third Street Station also brews fresh, Michigan-roasted coffees that make their way into cappuccinos and iced mochas. Patrons can enjoy the coffee drinks, sandwiches, and beer and wine outside on the patio during warmer months.
When Mike Busley walked into Julian Pie Company, he found something unexpected—a sense of purpose. Returning with a dream of opening his own café with his wife, Denise, Mike convinced Julian’s owner to show them how to make pie so flavorful that it could alter a person’s life, just as it had theirs. The couple found themselves armed with newfound know-how, leading them to quit their careers in defense and medical sales, have a tough but healthy breakup talk with San Diego, and venture to Michigan to open Grand Traverse Pie Company.
Though now a franchise throughout Michigan and Indiana, Mike and Denise continue to run the original shop, and each location adheres to their vision of favoring ingredients from Michigan growers. Each day, chefs bake more than 25 flavors of pie, which have received attention from publications such as O, The Oprah Magazine. They also prepare an extensive selection of comfort fare for breakfast, second breakfast, lunch, and dinner.
With a name inspired by the idea of a healthy baking revolution, The Flour Uprising’s bakers Annette Pratt and Linda Spyke battle the stereotype that healthy food isn't delicious. Each day, they churn organic and Michigan-farmed ingredients into healthy traditional, vegan, and gluten-free breads and treats. As the rich, energizing aroma of fair-trade coffee fills the café, they roll out and stir up whole-grain breads, gluten-free cupcakes, and vegan brownies. Annette and Linda also cook up weekly lunches that include soups, sandwiches, and fresh buns stuffed with meats, veggies, or Russian nesting buns.
When German immigrants founded the breweries that eventually became Frankenmuth Brewery in 1862, they knew one thing for sure about beer: “It’s good for you.” This motto still steers the brewery today, which operates out of a four-story, 28,000-square-foot building where brewmasters engineer pilsners, hefeweizens, and other beers. Exposed brick and ample brewing equipment dot Frankenmuth’s dining room, where hand-tossed pizzas join Bavarian-style bratwursts with caraway-seed sauerkraut on a menu of hearty pub food. On warm days, an outdoor patio seats up to 250 diners who can admire the Bavarian Belle riverboat as it barrels up the Cass River, then duck inside for a free brewery tour. Frankenmuth Brewery distributes its signature root beer and beers by the keg, bottle, and dewdrop throughout Michigan and across the country.