How we started…
It started with a nudge.
Hattie Hess had been catering for private clients for years. But never had a storefront. And then the opportunity presented itself at her book club, where everyone was talking about the food hall coming. Friends told her to open a mini-restaurant inside. With enough encouragement, she pursued, and was a founding food stall inside.
Hattie grew up in North Carolina on a small farm, one out of nine kids. I loved being in the kitchen with my mom cooking. When my father would roast a pig for all the farm workers, I would love hanging out with him and learning, I sat up all night watching. Cooking is just something I love doing.”
Miz Hattie moved to Beacon in the 1980s to attend CIA for pastries.
What is the secret to her pecan pie and corn bread? Pecans from Texas that her sister sends her. The sugar sauce is a recipe from her aunt. My aunt told me how to make the sugar sauce. The corn bread is a result of lots of testing and work!