WAXHAW – It is safe to say that people can’t wait until 4th Corner Bakehouse and Coffee Company opens in a few weeks near downtown Waxhaw.
More than 100 people attended an open house Aug. 31 to preview the new collaboration between Sospeso Coffee Roasters and Baked and Tempered bakery. The new venture is expected to open in the next several weeks in a renovated 1930s home next to Mill on Main apartment complex.
Sospeso originally had a location in downtown Waxhaw and they often carried products from Baked and Tempered, which started as a home-based business in the area several years ago. Sospeso closed its downtown location earlier this summer to prepare for the move to its new home.
At the open house, people were treated to coffee, bread and other baked items in what will be a full coffee and bakery house.
“We decided to do a sneak preview,” said Janet Baker, who is one of the new owners. “Our customers miss us.”
When their new location came available, Janet Baker, who started Sospeso with her husband, Kyle, said they quickly jumped at the opportunity with Ben and Lauren Kallenbach, who started Baked and Tempered.
“We had partnered with Baked and Tempered, and when they started up again, they approached me,” Baker said. “They shut down for a little while and then decided they wanted to get back in because there was such a huge demand for them. This house came available in early June and we jumped at it.”
The house was originally a home for workers at a cotton mill that operated over 100 years ago where the Mill on Main is now. It was built in the 1930s. Baker and the other partners have renovated the home to accommodate their business.
The name 4th Corner comes from the fact that a house needs four solid corners. The new owners did a lot of the renovation work themselves while their landlord also provided help starting in July.
“It needed a lot of work, but a lot of it was cosmetic stuff,” Baker said. “We love this house and we did a lot of TLC. Our landlord has been a wonderful help.”
Baker said all the coffee will be roasted on site, and they will use single origin and estate-grown coffees from all over the world.
“We will offer a full coffee menu, so we will be doing espresso drinks, hot coffee and we will be doing pour over,” Janet Baker said. “We will have cold brew, as well.”
Both the Kallenbachs have extensive baking experience and Lauren Kallenbach said she is excited about the new venture. Both Lauren and Ben Kallenbach plan to keep their current full-time jobs in the culinary field.
“I have an itch to bake,” Lauren Kallenbach said. “This is a natural fit. You can’t have coffee without pastries and vice versa. We are really excited for this move.”