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Unheard Stories


Anne and I wanted to find a way to talk about the local business owners, artists and creatives who have inspired us over the years. We have always been influenced by people who make things. Whether its food or art or tattoos or anything. We love things that are homemade. Our trips to Italy introduced us to a culture that has handcrafted everything for centuries.

It’s exciting to see so many individuals starting businesses based on their dreams in which they are producing a handcrafted product or service. Our new blog is called Unheard Stories: Creatives Sharing Their Inspiration. Every month we feature two creatives. We ask them to share their inspiration through a variety of questions.  Please take a look at


I’m Thinking About A Kitchen

I found this bit I wrote a few months before we signed the lease for Fiore Market Cafe. It’s funny to read now almost 7 years later. The size of the kitchen remains the same, but it’s so different from what I imagined.

Today I  negotiate a lease for a very small cafe. The kitchen reminds me of an old European kitchen.  The kitchen is designed with the stove, grills and ovens in the center of the room.I imagine it’s the kind of kitchen Jacques Pepin cooked in when he was a kid getting started in Lyon. The previous tenant left white frilly curtains hanging across the three  windows painting an even clearer picture of a French kitchen.

Adjacent to the stoves  I will set old heavy, wood  table. I plan to search high and low to find an old used one that has lots of miles on it. I want a table that has an indentation where the bakers kneaded the dough, a dip in the wood that took years and thousands of loaves to carve out. I want a table that’s so heavy that it doesn’t budge when I push my weight into the own dough.

A heavy wood table speaks to me. It’s weight equals substance. It will be the core of the kitchen where dough will be kneaded, fresh vegetables cut, cupcakes made, tart shell rolled out and then formed in  tin pans. Espresso cups will be stacked in the back for the first stop of the day.  The few worker’s we’ll have will pull up a milk crate or a stool from out front and sip an espresso while the sun climbs just outside  the window.

The espresso machine will sit on the stainless steel table near the north facing window.  The espresso machine  will never be turned off. It will hiss and hum all day long. When a guest knocks on the backdoor whether it’s a vendor, or someone looking for directions, or a new customer they will be offered an espresso and maybe a muffin if there’s one just coming out of the oven.

There’s not much to say about the small dining room. It will look great when Anne gets through with it. She has an eye for this kinda stuff. She’ll stack her antiques with platters of  homemade sweets. One of her specialties is a rich chocolate vegan cupcake that looks and tastes like any made of butter and eggs.

Out front there is a nice terrace with space for huge potted plants and an alcove where I’ll build a small raised garden bed. It’s just two steps from the  kitchen. We’ll plant herbs and tomatoes and maybe one zucchini plant so I can have squash blossoms all summer long. I especially like to stuff them with cheese and grill them in real good olive oil.

We’re a long way off from this fantasy, but I’ve painted it well with lots of color and texture and flavor, but just in my head.

I will know in a few days if I can take a brush to the  canvas.

Above is a picture of a lemon from the tree in our yard. I took this picture with the hipstamatic app on the I Phone. We will make the best lemonade in town. It will be sweet and lightly carbonated to quench the greatest thirst.

A song of the day:

Santa Fe by Samantha Crain I heard her on NPR this morning. Terrific stuff. Enjoy.

It’s hot in LA, but that’s ok.  Soon enough we’ll be bitchin about the cool weather and we’ll have to wear sweaters. Let’s enjoy what we got today.

Happy Holidays

Happy Holidays to everyone from Anne, James and I. We are closed this week for the holidays and for a much needed rest. Thank you all for your support. We celebrated our 6 year of business on December 20th. It’s hard to believe we have been open for that long. It feels like yesterday when we cracked open the door for the first time. Much has changed and many things have remained the same. We opened Fleur last year. It has given us some much needed space. Fleur is warm when the weather turns cold. In the summer when the temps hit 100 degrees Fleur is wonderfully welcome with cold air from the air conditioner working hard to keep the Pilates studio next door bearable. We published two books in the last couple years with our friends Brad and Tim from Peloton. The books contain recipes and stories from the cafe and our travels to Italy. First loaves of bread at Fiore

We have baked bread and more bread. This photo above is of one of the first loaves that we baked before we opened. I always thought that I would bake bread at some point in my life. I didn’t realize I would make this many loaves. As we have gotten busier we have had to increase production. Our tiny kitchen has created many challenges for bread making.

The gardens expended this past year. I hired a gardener, Emily to help me. She’s kept everything green and healthy. I suppose she is the one with the green thumb. Currently the garden is full of beets, Swiss chard, rapini, collard greens and kale. The beets are ready. I’ll harvest them after our break and make a salad  with some goat cheese and blood oranges.

Thanks again and Happy Holidays to all.


Fiore Fresh



It’s almost here. We published our first Fiore Fresh in December of 2014. It was a wonderful experience working with Brad and Tim from Peloton Magazines (Move Press LLC). They helped us to create a book that told our story and gave the reader a glimpse of the workings of  Fiore Market Cafe.

With the second publication we changed the format. It’s closer to a journal than a book. It contains recipes, photographs and stories from the cafe and from a recent trip to Italy. We think you’ll enjoy it.

We have set up a page to order the book using paypal.

We can ship it to you or if you live close by you can come in and pick it up.


Most restaurants expand by adding another dining room so they can generate more sales, or they may be lucky enough to increase the size of the kitchen to generate more income.We are incapable of enlarging the kitchen. Adding more tables would only increase the pressure in the kitchen.

This led us to the decision to expand by opening a French inspired shop that we call Fleur. Fleur is Anne’s shop. She designed it and decided on all  the merchandise. It is extremely cute and we are very proud of it. Here are a few photographs.

Next time you are in Fiore Stop by and take a look.

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Fiore Market Cafe Farms

Our intention was always to have a garden at Fiore Market Cafe. We were inspired by the gardens in Italy. We loved the look of the rustic gardens and the utility of them. Gardens are planted seasonally. Daily the gardens are harvested by the owners with the precious crop being used for daily meals. To us, there is something special about this. We have tried to replicate this idea.

Our gardens are nice to look at, but so far they haven’t produced enough.

This summer has been better. We have harvested over 100 heirloom tomatoes, maybe a little more. We have made countless tomato sandwiches with the tomatoes. We planted the tomatoes at intervals so that we have tomatoes ripening until late fall.

We also planted Persian cucumbers and have harvested about 15-20 so far. This is about how many we use on a daily basis so we have a long way to go to being self sufficient.

Here are a few photographs from our three gardens.

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Second Edition of Fresh to be ready next week

I have been told by the printer that the second edition of Fresh will be ready by Thursday of next week. I will keep you posted.

second edition

Casperia 2014

We are back from Italy. We had a nice trip with our two boys Patrick and James and Patrick’s girlfriend Emma. We ate lots of Pizza. Drank many many caffes and had gelato twice at the same gelato bar in Rome. We were brought to this particular bar by Antonella who we met at Fiore Market Cafe. She has been a regular customer almost since the day we opened. Over the years we talked about meeting in Rome.. We got the chance the day after Christmas. Antonella took us on a lovely tour of Rome that culminated with a stop at Tre Scallini for gelato.

On Monday we met Marvi and Stefano’s mother Agusta at the Trastevere train station in Rome for another visit which also ended with a stop at the exact same gelato bar. They told us the exact same stories. It was as if they were related. I guess they are in the sense they are Romans.

The air was brisk for most of the time we were in Italy. The first few days, Christmas Eve and Christmas were fine. Not too cold. The sky was clear. The sunsets magnificent. We cooked the first two days and hardly spent a penny. The only time we did was for trips down to the blue bar for coffee. James and I opened the bar on Christmas Eve and Christmas day. Only because we were up at 4am due to jet lag. The barista couldn’t quite figure why these crazy  Americans kept showing up so early. She asked me don’t you sleep. I replied that 6:00am is late compared to the time I rise in LA to bake bread at our cafe. Once we got adjusted to the jet lag we walked over about 7:30.

The sun doesn’t rise until  7:00 or 7:15. The windows to our apartment were covered from the inside by dark wood shutters which kept out the sun and the cold. It also allowed us to sleep in..

On Christmas we roasted a chicken Fiore style. I bought the chicken at the supermarket. It looked like something you might find in LA. It was a whole chicken placed on a Styrofoam plate wrapped in plastic wrap. I was expecting to see the chicken in the deli case hung upside down with the legs and neck still intact. Were the Italians becoming like us, I thought to myself? Later the evening we started to prepare our Christmas dinner. With the family by my side doing other things to get the dinner ready I unwrapped the plastic and grabbed the chicken expecting to see the same sort of thing I see daily when I prepare chicken at Fiore. I normally have to pull the innards from inside the cavity before I clean, salt and pepper the bird.  This time in that cold apartment in  Italy it was different. As I lifted the bird from the plastic plate it’s neck and head and legs and feet popped out. They were still attached. Everyone shrieked.

We managed to roast it none the less and it tasted good, real good. I sauteed some bitter greens and roasted potatoes in good olive oil. Anne dressed the salad with balsamic vinegar and that same  olive oil. It was simple, but exactly the ways Italians eat a salad.

We enjoyed our dinner at the table by a blazing fire. It was our first night together and the start to our week.






















Fiore Market Cafe Fresh Cookbook


The book is back in stock. Stop by to pick up your copy.

December 20th at Fiore Market Cafe

Saturday December 20th is the date of Fiore Market Cafe’s 4 year anniversary. It’s also the last day of business before we start our holiday vacation. Anne and I and our two sons are taking a trip to Italy. We will reopen Saturday January 3rd.

On the 20th we will have Christmas Carols in the early afternoon followed by a short book signing for anyone who wishes to have their Fiore Market Cafe  cookbook signed.

If you are looking to purchase gift certificates for the holidays make sure to stop by next week. We also have jams and other goodies which make for good stocking stuffers

Casperia from

Casperia Italy