If you’ve ever enjoyed one of the many treats in our bakery case, odds are they were handmade by the one of the bakers at Najla’s Inc.
Headed up by long-time baker and local entrepreneur Najla Aswad, Najla’s Inc. employs an almost-all female team (Audras makes the deliveries) of bakers, chefs, and culinary school graduates to make everything from scones, cakes, and brownies to protein bowls, energy bars and breakfast wraps from fresh, raw ingredients.
“It’s never scared me to start from raw ingredient to finished product. You can get so much more integrity in flavor and quality when you do it yourself,” Najla explains.
Generous and inclusive, Tiffany is always finding ways to brighten up the day of her co-workers and customers. (Even as she was being interviewed for this Meet Your Barista feature, she started nominating a fellow barista for the next one!)
Stephanie, who now manages HB-Hikes Point, says of Tiffany, “Tiffany does all the cool things. She is the manager of the Flame Run glass blowing studio AND she makes art of her own. Carved and painted things with skeletons, sort of Day of the Dead. Oh and she is like obsessed with squirrels, or as she says in Spanish “ardilla”. I just love working with this girl!”
Which location do you work at?
Four and a half years, I think
Espresso, bourbon-smoked sugar, and peppermint? Yes, please!
Those are some of the ingredients in the award-winning dessert combination from our Vint location – an Espresso Pecan scone and our iced Vint Julep (made with bourbon-smoked & mint sugars from local Bourbon Barrel Foods).
Vint has been competing in the Taste of Frankfort Avenue event since 2010, which just celebrated it’s 25 year anniversary this year. When the Vint barista team competed in the People’s Choice contest this year, their original iced Vint Julep latte was voted “Best Dessert”! With samples from more than 25 bars and restaurants — including Bourbons Bistro, Varanese, Volaré and the Italian Table – our signature drink had some stiff competition.
The Vint Julep is made using the Heine Brothers’ Coffee organic and fair trade espresso, steamed milk and Bourbon Barrel Food’s smoked sugars – a local business that uses bourbon barrels to smoke and infuse the sugars, as well as cooking spices, soy sauce, and other foods.
The scones are made by our local food partner Najla – a women-run business that uses natural & sustainable ingredients.
The Vint Julep can be ordered at our stores hot or iced, and the Espresso Pecan scones also pair well with any of our single origin coffees or specialty teas.
Groups of people in bright tee shirts carry an assortment of gardening gadgets and tools, fanning out among the shotgun homes that line the neighborhood lanes. Some are headed toward alleyways with trash bags and gloves, some are towing wheelbarrows and shovels, paint and paintbrushes, and others are headed to houses to help homeowners with structural projects. It’s a mix between kids and adults, volunteers and residents -even a few Heine Brothers’ Coffee baristas and staff.
This is the scene you’ll encounter at the Love Your Neighborhood events, which our Portland neighbors from Habitat for Humanity of Metro Louisville began in 2016 in Louisville.
Impact is one of Heine Brothers’ core values – with every decision we make, we look at how it will impact our community. When we partnered with WDRB to distribute Eclipse glasses for this year’s big event, we knew that we didn’t just want to sell them, we wanted to make a positive impact in the community.
If you’ve ever met Jon, you know his enthusiasm is contagious, and that a five minute chat can quickly turn into a deep and genuine conversation.
“He’s a really talented musician and in his songs, he talks a lot about his experiences as a trans person. He’s also a total activist who gets involved with all kinds of organizations that look out for marginalized groups,” says his manager, Ashley.
Which location do you work at?
I work at the Shelbyville Road location in St. Matthews.
How long have you been working at HB?
I’ve been here at this location since early November 2015.
Louisville Native or Transplant?
I’m a Louisville transplant, originally from Cape Girardeau, Missouri. I moved here from Mississippi, where I was living after I graduated