Worcester Business Journal

wbjournal.com | January 7, 2019 | Worcester Business Journal 27 W h e r e T o U n w i n d F O C U S BirchTree Bread emerges as foodie destination BY ZACHARY COMEAU Worcester Business Journal Staff Writer B irchTree Bread Co. has only been in Worcester's Canal District for five years, but judging by the inability to find a seat in the 5,800-square-foot eatery, you'd think it was there forever. The restaurant is a bustling hub of activity at its Green Street location in Crompton Place five years after it opened as just a bakery selling bread at local farmers markets. After developing a following, Avra Hoffman and husband Rob Fecteau decided to lease abutting space and open a brick and mortar cafe, starting with coffee, toast and pastries. It didn't take long for a full breakfast and lunch menu to take hold. After another two years, the couple added a craft beer and wine list. "It pretty much evolved from just the idea of bread to now a full-blown restaurant," said Hoffman, the former high school English teacher turned restaurateur. The location is one of several rela- tively new restaurants in the Canal District helping to boost the area's rep- utation as a foodie destination. It helps the BirchTree space is flat out cool. The dining room is wide open with tons of natural light welcoming a rotating list of local musicians and art exhibits. After five years of growth (the com- pany started with four employees and now employs 36) and filling up the space with hungry customers every day, the company is bursting at the seams in the current location. BirchTree's core operation, the bakery, is running out of space, Hoffman said. Now, she and Fecteau are scouting for locations – possibly out of Worcester – to open a small bakery. The husband-and-wife team envision a small retail space with a coffee pro- gram along with bread and pastries for sale – a throwback to the Canal District location's earlier days. "It's really kind of in the works," Hoffman said. On the restaurant's reputation as a foodie destination helping boost the city's image as a culinary hotspot, Hoffman was quick to deflect credit, saying she and her husband are just fol- lowing their vision. With five years of success under her belt, Hoffman said she has two favorite sides to BirchTree: a busy Sunday after- noon with live music and happy cus- tomers and on a Monday night after closing. "When nobody's there we can sit in the huge space we've created and appreciate what we've accomplished," she said. BEST LOCALLY OWNED PLACE TO MEET FOR COFFEE BirchTree Bread Co.* Worcester, www.birchtreebreadcompany.com Top executives: Co-owners Robert Fecteau and Avra Hoffman Founded: November 2014 Employees: 36 employees Notable runners-up: Brew on The Grid, The Bean Counter, InHouse Coffee W BirchTree offers a monthly beer dinner series, where Chef and Co-owner Robert Fecteau designs a menu around a local brewery's various beers. BEST WORCESTER AFTER-WORK BAR (tie) Armsby Abbey* Worcester, www.armsbyabbey.com Top executive: Executive Chef Sean Dacey Founded: 2008 Employees: 45 A Worcester pioneer of craft beer and farm-to-table cuisine, Armsby pushes out amazing cocktails and unique food options in a trendy atmosphere. The restaurant has expanded on its Bloody Mary Bar by introducing Bloody Mary flights to its brunch menu. O'Connor's Restaurant & Bar Worcester, www.oconnorsrestaurant.com Top executive: Co-proprietors & hosts Brendan & Claire O'Connor Founded: 1989 Employees: 78 Offering a mix of Irish hospitality, rotating beers on tap, and Old World food, O'Connor's has been going strong for nearly three decades. The restaurant has added acoustic music on Friday and Saturday nights and offers online food delivery. Notable runners-up: deadhorse hill, VIA Italian Table, 110 Grill, The Dive Bar Brendan and Claire O'Connor BEST CENTRAL MASS. SOUTH AFTER-WORK BAR Cedar Street Grille* Sturbridge, www.cedarstreetgrille.com Top executive: Michael Lyons, CEO of Table 3 Restaurant Group Founded: 2011 Employees: 40 Cedar Street offers a neighborhood atmosphere, inventive food, and cocktails prepared and served by a staff passionate about what they do. This year, the restaurant introduced its Monthly Global Tapas Dinners, featuring a curated dinner with a cuisine from a specific world region. The beer taps at Cedar Street Grille, which is (left) at 12 Cedar St. in Sturbridge Armsby's Bloody Mary flight

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