On National Doughnut Day, Misfit Doughnuts & Treats had sold out of its entire stock within hours. Three weeks ago, owner Jennifer Johnson opened up the vegan bakery at 982 Monroe Ave., and so far, business has been booming.
A vegan herself, Johnson works to create unique flavors of doughnuts using only plant-based ingredients.
“I love, like, standard doughnut flavors, but I also want people to have, like, an experience when they eat my doughnuts. Like, try something they may have never tried before,” said Johnson.
Misfit Doughnuts & Treats is currently open from 11 a.m. to 4 p.m. Wednesday through Sunday.
Nearby in the South Wedge, chef Stephen Rees has opened his first brick-and-mortar eatery, Relish.
It started as an online delivery service and catering business, sourcing local foods and ingredients. Rees opened at the end of May in the old Open Face location at 651 South Ave, and utilizes the small space to its fullest extent.
“The concept of Relish’s brick-and-mortar is to do very casual dinners and to do more quick service lunches, and the South Wedge really allows that because there’s a lot of business professionals who come down here to eat,” said Rees.
Relish is open from 11:30 a.m. to 6 p.m. Tuesday through Saturday, and plans to expand its dinner menu in the coming months.
At the corner of Mt. Hope and Hamilton St., RG&E is building $45 million dollar development that will house a fully indoor substation. The building itself if fenced in and has a brick facade, blending in with the neighborhood.
Project manager Chris Keipper said, ‘in this case, you know we’ve designed this with the City of Rochester’s input to kind of tie in with the aesthetically pleasing area of the downtown, so the architecture is definitely unique.”
RG&E said construction on the substation’s shell will be complete at the end of the month, and the entire project will wrap up at the end of next year.
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