Whisk Transitions From Bakery to Beverage-Focused Cafe

whiskWhisk is shedding its sandwiches and pastries in an effort to lure more customers, but it’s still unclear whether the downtown shop will retain its bakery-themed name.

“This is the challenging part,” says owner Sam Mustafa, who recently closed Whisk for substantial renovations. “I’m really very boggled.”

Mustafa five years ago opened Sam’s Corner on Meeting Street, selling “hot dogs and all the knick-knacks.” He introduced the bakery concept in 2012, and earlier this year renovated the 700-square foot space to make room for the many items that tourists requested: “It’s a bad place to be, because you want to satisfy people so bad,” Mustafa says of his busy stretch of street. But the renovations didn’t clear up the clutter – and nobody was buying Whisk’s sandwiches.

“It was not a brilliant set-up, so we’re redoing again,” he continues. “We found the situation where Whisk was not known for anything special. I’m hoping to give them something to write about all the way home.”

When it reopens, the shop will function primarily as a café. Mustafa has contracted with a Brazilian coffee grower to supply branded roasts, and he plans to offer 10-15 freshly-squeezed juices. He estimates 75 percent of the shop’s business will center on beverage sales.

The shop – whatever it’s called – should reopen in 2-4 weeks.

“I’m known for ‘get it done, open tomorrow’,” says Mustafa, who also operates Toast, Tabbuli and The Wreckfish, among other businesses. “But I want it to be unique, so I’m going to take my time. I’m just trying to make it better.”

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