In January 2015, Queen Bean Caffe made a New Year's resolution: they'd start baking all their pastries in house, filling the air with the scent of baking bear claws and muffins. That was just the latest of many ambitions the cafe has set for itself. To start with, there's the kitchen's commitment to using only local and seasonal ingredients. Then there's the broader-than-usual cafe menu: gourmet sandwiches, personal pizzas, salads, crepes?even a "fitness menu" with low-calorie, high-protein, gluten-free creations.
The wildest displays of creativity at Queen Bean Caffe take place behind the coffee bar. Local roasters supply the beans for creations including a smoky-sweet bacon mocha, a lavender-scented latte, and liquid versions of seasonal treats. The french toast latte is especially popular, combining real Vermont maple syrup with vanilla and ground cinnamon with a shot of pan-fried espresso.