Foxtail Coffee Co. is expanding its farmhouse. literally.
The Winter Park homegrown coffee company has grown by leaps and bounds since opening its first flagship store in 2016. There are currently 80 companies in five states. Founder Alex Chekmeian said now is the time for the first store to grow. And in a very “cool” way.
“We are expanding our flagship store to better serve our community by providing a larger Kelly’s Homemade Ice Cream, more indoor seating, and an elevated experience for our customers. We are excited to expand,” said Chekmeian, announcing plans to expand the store’s footprint.
“This growth coincides perfectly with the opening of the new Seven Oaks Park in Winter Park, which will create 100 new parking spaces and bring neighbors and families together for exceptional craft coffee and delicious treats. , and create a vibrant gathering space where people can enjoy everything the city of Winter Park has to offer.”
In fact, just a few days ago, the city announced the park’s grand opening, with a ribbon-cutting ceremony scheduled for 9 a.m. on February 8 at the corner of Denning Drive and Orange Avenue, literally a one-minute walk from Foxtail.
Before or after your park visit, enjoy coffee, ice cream and to-go treats from Swine & Sons, as well as cocktails from the adjacent Courtesy Bar.
Kelly founder Kelly Seidl expressed her excitement. Once completed, the expanded Foxtail store will be the largest store in Kelly’s portfolio, with 38 seats inside and plenty of space outside to sit and wander around the lush green area.
“This move will allow us to create memorable moments for our guests, give us more room to share our passion for homemade ice cream, and further improve our service to the Winter Park community. We look forward to continuing to grow with our neighbors. We are excited and look forward to being part of the vibrant energy surrounding Seven Oaks Park.”
Bring more local flavor to Orlando International Airport
Three of these companies are also preparing for new locations at Orlando International Airport, and Alexia Gawlak of Swine & Sons in particular is looking forward to a change in Farmhouse operations that will put more emphasis on the growing catering sector. Masu.
“Having a dedicated catering kitchen is a dream come true for me and my team,” says Gaurak, who opened the original location in April 2015 and entered the catering world six months later. With the new farmhouse footprint, the team will finally have a home of their own.
“We want to aggressively grow our fully staffed, full-service catering business over the next year,” she said. “We will continue to offer large plates for drop-off and pick-up, and we plan to add some full-service buffet options to our repertoire while continuing to offer our burger tent.”
Here, customers enjoy a mobile pop-up where Swine staff create fresh smashburgers on the spot. For fans who just want one (or spicy Chiang Mai chicken)?
“Our Orlando Milkhouse location will continue to offer a full menu and brunch, which we plan to open in the spring,” Gaurak said. Farmhouse’s pork menu will transition to takeout starting February 1st.
Expanded farmhouse open seating will allow customers to easily travel from Foxtail to Kelly’s, and like the coffeehouse, hours of operation will be expanded. The expansion is scheduled to open in March.
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