The cake tacos are only available a few times a year. Photo courtesy of Promenade Artisan Foods.
The Fisher Building in Detroit is now home to Promenade Artisan Foods. The Trenton-based café expanded this year to a second location, previewing their Craczki (croissant-paczki) at a Fat Tuesday pop-up prior to their full opening on February 18. After several months of limited hours, Promenade is now open Monday through Friday from 7:30 a.m. – 4 p.m. and Saturday 8 a.m. – 2 p.m.
The menu features daily sweet and savory specials along with legendary croissants, which are painstakingly made each day using European butter and a traditional, two-day, cold fermentation process. The café also serves breakfast and lunch sandwiches, quiche, salads, coffee and tea. Their namesake coffee is French-pressed, sweetened with real maple syrup and topped with lightly whipped cream.
Owners Chelsie and Jono Brymer opened Promenade with the goal of establishing long-term roots in the city of Detroit and giving back to their community. When it felt as though all of their friends were leaving town, the couple worked to provide inspiration to those who stayed.
“We aren’t foodies” say the owners on their website. “We are in this for the people.”
The bakery replaces the Fisher Bakery housed within one of Detroit’s most beautiful, historic buildings. Opened in 1928, the Albert Kahn masterpiece is considered one of the nation’s finest Art Deco-inspired buildings and at a time was the headquarters of General Motors. The tower was built to represent the power of American Industry. It was originally intended to be one of three buildings erected in Detroit’s New Center, but further construction was halted by the onset of the Great Depression. Along with residential, commercial and office space, the marble-clad building is home to one of the city’s most prominent theaters and holds host to many acclaimed touring performances during their time in Detroit.
Promenade plans to extend their hours for nights at the theater when performances resume later this year. Until then, best to catch them early when the croissants are piping hot out of the oven.
