Cafe Avalaun

My good friend Chef Brian Doyle has opened his very own café in Warrensville Heights, Ohio, USA

And a splendid, welcomed concept it is indeed: Café Avalaun

I love the name Avalaun, I like the combination of A's and V's. I've been a fan of Avon, Ava, Avalon, Aviary sounding words since forever, I dunno how or why this works/happens, but it is simply a fact. Café Avalaun has solved a problem for a niche group, an underserved minority, an intolerant edge, and they will soon have found their home, and they will be bringing their others along with them. I'm certain Chef never read the following piece by Nassim Nicholas Taleb before opening Avalaun. Chef didn't need to know the hidden value of this venture, his intent was likely to honor his, and his family's interests in, and the relationship between: food and health. And so Chef has built something that will be sought by a small minority, and then supported by the dining public at large. Here is the brilliant (and fitting) piece by Nassim Nicholas Taleb: The Most Intolerant Wins: The Dominance of the Stubborn Minority

...a minutely small level, say three or four percent of the total population, for the entire population to have to submit to their preferences

Chef has launched a gluten free Creperie and Bakery. Note that it is named, and the signage denotes that is simply a creperie and bakery (that happens to be gluten free), and happens to create proper food, perhaps more so than most any other creperie or bakery in the area, in fact- better than most any other restaurant. I eat here, I take my family to eat here- I have special access- in the kitchen, in the bakery, in the fridges and pantries- I look at the products in the kitchen and say, hey- this is the stuff I use! The brands of dairy/cheeses, specialty produce, meat, eggs, etc. all same or similar to what I choose at home- this is sublimely comforting. Nothing there makes me shake my damn head or have to question Chef on his choices/sourcing/prep. This is insanely difficult to pull off- Sourcing food of this quality is it's own job entirely. I tip my hat to Chef Doyle (and of course: his wife Jennifer) for all their efforts. You'll see I truly support (skin in the game) this effort going forward when you see me and my family dining there, some morning, noon, or night. 



Foot Note - My stated conflict of interest: I make coffee there occasionally :-)