Prep & Pastry is wrapping up its move from its original 2,700-square-foot space at 3073 N. Campbell Ave. into the new 4,000-square-foot space at 2660 N. Campbell Ave.
The original location will close on Monday, June 17 and the new location will open Friday, June 21.
“We’ll be able to host bridal parties and baby showers like we used to,” said Nathan Ares, partner at Ares Collective. “And we’ll have more parking and a shorter wait.”
That’s not all; the original location is scheduled to open its doors early July as a new artisanal sandwich, soup, and salad concept called August Rhodes Market.
“After Nate found out what we were naming our son (August Rhodes), he said let’s just call it that,” said Kyle Nottingham, partner-chef with Ares Collective.
“We’ve been working on this concept for a very long time,” Ares said. “We’ve been wanting to do our own bakery — this gives us the opportunity to focus on our bakery concept.”
To help elevate the bread program, August Rhodes Market brought on Nathan Teufel as partner baker.
Nottingham had been following Teufel’s bread work over several years with businesses such as Monsoon Chocolate and Canyon Ranch Lenox.
“We’re also working with a ton of local farms, growing our own wheat for specialty breads and other native and heritage ingredients,” Nottingham said, “and [with] local companies featuring their products in our retail component and in our food.”
The bread will also supply Prep & Pastry, Commoner & Co., and other restaurants around town, Ares said.
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“We’re going to do as much as we can in house as possible,” Nottingham said. “Fermentation, pickling, canning, juicing — done right. It’s going to be pretty fun.”
Stay tuned for additional updates.
For more information, visit prepandpastry.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
