"We knew it'd be a greater challenge for our second shop to be on the other side of the country. But we reached consensus that the time felt right. We've known for years we want to open in New York."
"Citrus may be local in California, and worth highlighting its specific farmers - less so in New York. Instead, we're trying out nitrogenated apple cider on tap."
Canyon Coffee has opened its second cafe in Brooklyn, New York, after establishing a strong presence in Los Angeles. The Prospect Heights location features a design inspired by Southern California, with natural materials and ample light. Co-Founder Ally Walsh, familiar with the New York market, believes the timing is right for expansion. The Brooklyn cafe offers a similar menu to the L.A. location, with some modifications, including the introduction of nitrogenated apple cider on tap instead of fresh-squeezed orange juice.
Read at Daily Coffee News by Roast Magazine
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