It's hard to believe that one year has skipped on by since the La Colombe Tea & Tisane cafe program officially launched last September. Working with the La Colombe team to develop and establish this multi-facetted program has been one of my greatest career accomplishments to date. I truly feel fortunate to have found a company and an amazing team of people that are passionate about the caffeinated world (coffee first, with tea running right behind).
Since launching the cafe program across 26 cafes (and growing), I have worked with La Colombe to help them develop a retail tea program (that features 7 out of the 8 teas available in cafe). The cafe and retail programs were even recognized in GQ magazine and the Wall Street Journal. To continue to share the steeped passion, I collaborated with the incredible LC team to develop content and recipes for the LC blog: How To Cold Brew/Make Iced Tea, Cashew Milk Tea Latte, Hojicha Miso Soup, Golden Milk Latte. We even developed a custom Fishtown Kombucha on-tap for the Fishtown (crafted by Inspired Brews) featuring a blend of La Colombe Pu-erh tea, Peaches, Lemon and Thyme (fyi we were inspired by a historical Philadelphia recipe for Fish House Punch crafted by members of a pre-revolution social club (the recipe often featured alcohol, black tea, peaches, lemon, thyme and sugar).
Most important, many thanks to my family and friends who supported me by joining in the celebration of these steeped programs. Your encouragement (and visits to cafes) means the world to me! Stay tuned more exciting additions to the cafe program (follow me on Instagram to be one of the first to know).
A photo story of my steeped journey with La Colombe throughout the past year...