Tag Archives: Lemoyne

Chamber Made: For 70 years, the West Shore Chamber of Commerce has helped power business opportunity, growth.

February 28, 2018 | by Rachel Jenkins

Ground-breaking with the Chamber for the 581 Connector in 1993

In 1948, 33 men came together to form something they (naturally) called the West Shore Businessmen’s Association.

At the time, commerce on the western side of the Susquehanna River paled in comparison to the booming industrial city of Harrisburg, as the postwar migration to the suburbs was only beginning.

My, how times have changed.

Today, the area between Harrisburg and Carlisle is thick with stores, restaurants, auto dealers, offices and many other businesses, making the 70th anniversary of that once-tiny group a reason for celebration.

“Each month, we, as a staff, are going to be doing something revolving around the number 70,” said George Book, president of the West Shore Chamber of Commerce, the organization’s moniker since 1956. “One month, we’re going to PA parks and forests to plant 70 trees. It’s us going out and doing something for ourselves, but also giving back to our community, as well.”

Book described the chamber as the “switchboard operator” of local businesses, due to its ability to provide services designed to connect businesses throughout the area. It now includes more than 700 members, 80 percent of which are small businesses with fewer than 50 employees.

The group’s composition also has changed greatly over seven decades. In recent years, there’s been an explosion of female entrepreneurs and business people on the West Shore, remaking the very nature of the one-time men’s club.

Nearly a decade ago, Jennifer Buehler, a financial advisor of Wells Fargo Advisors, urged her employer to get involved with the chamber because, to her, the benefits were obvious.

“We weren’t really involved as an office with the West Shore Chamber of Commerce,” she said. “And I thought, well, what a great opportunity to get involved and start to network with other businesses and get to know people in the area.”

As a new member, Buehler immediately involved herself in a number of committees.

“I wanted to get involved right away because the best way to make the most of your membership is to get involved,” Buehler said. “I think the cool thing is that the more people get involved, the more comfortable you are to go to different events because you end up seeing and connecting with the same people.”

Over the years, Buehler has taken advantage of opportunities provided to her by the chamber, serving two terms on the board. Her work has earned her numerous honors, including the George C. Hoopy Award for her committee involvement and the Les Ginanni Business and Community Connection Award for her philanthropic efforts.

For other West Shore Chamber members, including Bob Kessler Jr. of Lemoyne-based Kessler’s Foods, involvement and networking happen primarily through events sponsored by the chamber.

A member since the 1970s, Kessler said he enjoys the ability to give back to the community and connect with other businesses through event sponsorships.

Kessler and his business participate primarily in two annual Chamber of Commerce events—“Taste of the Chamber” and “Business & Industry Night.” “Taste of the Chamber” is an opportunity for food businesses to showcase what they have to offer. With a large hot dog cart and an eye-catching umbrella, Kessler’s Foods brings its products right to the event for everyone to enjoy.

“We like to give back to the community, and we think it’s important for our company and for the members of our team to be involved in activities that are beneficial to the community and promote business within the community,” Kessler said.

Both Kessler and Buehler believe that making personal connections through the chamber makes good business sense. Chamber events offer people the chance to get to know one another both personally and as providers of goods and services.

“I think people who are in the chamber tend to purchase products that are sold by other chamber members,” Kessler said.

According to Book, building relationships is an important way that the West Shore Chamber of Commerce supports its members. Because of this, the chamber offers events several times a month at different times during the day to accommodate busy schedules.

“We’re looking for opportunities for our members to get together face-to-face, have a conversation, tell each other what they do,” Book said. “It’s seeing if there are some opportunities to either do business together or be a referral for each other as they move forward.”

For more information about the West Shore Chamber of Commerce, visit wschamber.org.

All That Sparkles: Munn’s Diamond Gallery celebrates 40 years in the bling biz.

February 28, 2018 | by Stephanie Kalina-Metzger

Chris Munn gazes towards the ceiling as he drifts back to the day when he was but a little tyke sitting in the back of his parents’ car.

“I remember my dad pointing to this building and saying that’s where he wanted to open a store,” he said, referring to the structure located on Market Street in Lemoyne.

Munn reflects upon how a friend was instrumental in convincing his father Sheldon to abandon the restaurant business in Wilkes-Barre and open a jewelry store in Lemoyne.

“He always had an interest in jewelry and design,” Munn said.

After many conversations with a jeweler friend, Sheldon decided to take the leap and open Munn’s Diamond Gallery in that spot.

“He bent his ear long enough to finally convince him,” said Munn, who marvels at the fact that he’s now been in the business as long as his father. “Sheldon was here for 20 years, and now I’ve had it for 20.”

So, how did the Munns manage to survive 40 long years in a tough business? Take care of the customer and the business will take care of itself, Munn said.

“When a new customer comes into our store, I view them as having lifelong potential,” he said. “I value every customer, and I realize, for them to return, I have to earn their trust.”

We Can Make It
Munn’s retail space consists of several rooms, with dozens of display cases featuring wedding bands, anniversary rings, earrings, necklaces, bracelets, rings and other items designed to add an exclamation point to a well put-together look.

“We divide our collection into fashion and bridal,” said Munn, adding that he always tries to find pieces that are unique and distinctive, with a wide range of prices. “People can come in and purchase a nice pair of earrings for $80, or something as stunning as this 18K, yellow-and-white gold, handmade pendant containing 108 round diamonds for $7,500.”

In recent years, Munn’s has experienced growth in made-to-order pieces, driven, in part, by technology.

“We’re doing much more customized work these days,” Munn said. “People come in with a Pinterest picture or an item they saw online and ask us if we can make it.”

Munn has little nostalgia for the days when he had to draw a design on paper, carve it by hand in wax, then make it into a mold.

“Today, we draw it on paper, then import that into computer software, which communicates with a 3-D printer to carve the wax with excruciating precision. Then that goes into a mold for casting,” Munn said. “The software comes at a price, but you can do 10 pieces a month.”

As a result, custom jewelry has come down in price relative to hand carving, since labor time has been reduced. Laser welding makes customizing jewelry easier, as well.

“The technology uses amplified light, rather than heat or flame to solder and fuse metal together,” said Munn.

Munn has witnessed his share of fashion trends over the years.

“Prior to 2006, we rarely carried silver,” he said. “When the price of gold went up to $1,900 an ounce, suddenly designers started making more silver. Designers you’d never heard of before became front and center.”

Gold has since come down in price, but silver has maintained its place in the world of jewelry fashion.

“Today, it is an accepted fine jewelry metal, where before it was relegated to turquoise and costume jewelry,” Munn said.

Fun Ride
Judy Buszka began shopping at Munn’s after she moved to the area from that jewelry mecca known as New York City,

“I needed a jeweler and heard good things about Munn’s,” she said. “Sometimes, I worry about the smaller stores being a little intimidating, but I needed something repaired and everyone was so nice and friendly that I knew I would be coming back.”

Steve Mosey has been a Munn’s customer for about five years and likes the fact that he always has the opportunity to interact with the owner when he visits.

“I get personalized service and never feel as if I’m being pressured,” said the Lower Paxton Township resident, who has bought a variety of jewelry for his wife—from colored pearls to diamond pendants and earrings. “Chris’ selection is unique and, if my wife decides she doesn’t like something, she is free to exchange it for something else.”

For Munn, the business has been a fun ride, and he credits his staff for being by his side.

“People tend to stick with me,” he said.

The fact that he gets to talk with people and use his creativity is the icing on the cake.

“I like conversation to a fault and enjoy talking with people,” he said. “Over the counter is where I want to be—with customers, creating, designing, buying and sharing. Fortunately, that matched up with my dad entering into the business all those years ago.”

Munn’s Diamond Gallery is located at 1203 Market St., Lemoyne. For more information, call 717-761-8310 or visit or www.munns.net.

Seasonal Business: Calicutts brings craft spice blends to Harrisburg

October 31, 2016 | by Kate Morgan

The clean lines, bright whites and warm wood decor of Calicutts Spice Co.’s Lemoyne shop provide the perfect backdrop for the colorful wares: the bright yellow of a curry, a shockingly red paprika and a gentle green Israeli thyme and sumac blend.

Each has been sourced then hand toasted, ground and packed into neat jars by proprietor Robert Orth. Orth’s journey to spice connoisseur began in 2011, while he was pursuing his Ph.D. in a totally unrelated field.

“I was really into smoking meats, and a big part of that is the spice rubs you use,” Orth, 30, said. “I’d gotten really into it, and then coming off the first semester of my Ph.D. program, I had a full month with nothing to do. That’s when I started making my own spice blends at home and began to think it could turn into a business.”

Orth quickly grew dissatisfied with the ground spices he found commercially available and looked into sourcing his own, unground, spices directly from the people growing them.

“You go to a grocery store, and some of these spices are like $12 or $14,” Orth said. “You could easily spend close to $100 to make your own blend, and then everything is bland. You don’t know when it was made or where it came from. At the end of the day, I didn’t have anything I considered quality, so I started getting whole spices.”

Better, Fresher

Orth, the consummate academic (he also works as a research professor at a nearby university), uses tangible evidence to prove his points, pouring large, green cardamom pods from a jar onto a table in the shop’s back room.

“This is how we get it from our farmer in India; the outer green hull has no flavor,” Orth explained. “Most of the commercial cardamom crop is grown in Guatemala and sprayed with tons of pesticides. When it’s harvested, the major producers will just toss the whole thing in the grinder. So, when you buy cardamom in the grocery store, you’re getting mostly hull.”

At Calicutts, things are done much differently. Orth takes the time to remove each seed from the pod, grinding fresh cardamom with a scent and flavor profile that is vastly different from what one expects of the common spice. That’s the way everything is done here—by hand, in small batches, and, Orth hopes, better than anywhere else.

“Our goal for existing is to take something that people have known and do a better job of making it better, fresher and more flavorful,” he said.

Even the name of his business—which began on Etsy.com in 2012 before expanding to the storefront in the summer of 2015—is an homage to a time and place when, Orth says, the business of spice was a simpler thing.

“We say we’re an artisan-crafted spice company because we want to take it back to the days of Calicut, India,” he said. “In the 15th century, it was nicknamed ‘the birthplace of spices.’ It was the major trading port that moved spices from the eastern world to the west, and everyone was coming to that city because of it. I wanted to be like that again, where people are coming because we’re doing it right.”

Orth aims to do right by his customers—the visitors to the shop and the many local restaurants and vendors who use his products—and by the farmers around the world who grow them. Though most modern spice trade happens through a supply chain of brokers, importers, wholesalers and distributors, Orth makes an effort to cut out the middleman, lowering own prices and benefitting both his customers and suppliers.

“Most of the time, we’re able to work directly with the farmers,” he said. “That’s completely abnormal in the industry, but it means we can say, ‘OK, we want 20 pounds of coriander,’ and, when they send it to us, we have a single-origin spice. We know about the growing methods and standards, and we can pay that farmer a fair wage.”

Done Right

Orth says much of his business is education, and he is certainly eager to educate, sharing historical anecdotes and little-known spice facts (for instance, New York exists because of nutmeg, and you’ve probably never had real cinnamon). A visit to his shop can easily last more than an hour and can be an almost overwhelming sensory experience. This, despite shelves that seem under-stocked, which is entirely intentional.

“Everything in the shop is made within a week to two weeks,” he said. “We wait until something is sold out, and then we grind more. We’re doing three to six jars at a time for ground spices and 12 to 24 jars for blends, so when we say, ‘small batch,’ we mean it.”

Those blends are what started Calicutts, and they remain Orth’s bestsellers. It’s easy to see why. There’s something for everyone, from the rotund Cardamom Coffee blend, which features Little Amps Coffee Roasters’ Yirgacheffe, to the super-popular and versatile Chipotle Honey. Orth likes to mix it up, too, with seasonal offerings like Autumn Harvest, a rich blend of cinnamons, nutmeg, cloves and direct-from-Vermont maple flakes.

Orth keeps his price points low—most jars start around $8—but customers may find they actually get more mileage out of his sustainably sourced, hand-ground spices than from pricier grocery story offerings.

“Because everything is so fresh, it’s potent,” Orth said. “We tell people they can cut back on what they’d normally use. Sometimes, you can halve the amount of a spice called for in a recipe. It’s superior quality, it’s affordable and it’s done right.”

Calicutts Spice Co. is located at 226 S. 3rd St., Lemoyne. For more information, visit www.calicutts.com.

Author: Kate Morgan

True Food: Vrai–healthy, tasty–and maybe a glass of wine.

April 29, 2016 | by Stephanie Kalina-Metzger

Photo by Waxman Photography.

For their first restaurant venture, Shelly and Mike Page had a plan. They wanted to offer healthy options to area diners and do so in an atmosphere evocative of an informal European bistro.

So, they transformed a former Verizon store, located in a small strip mall, into a contemporary, attractive space and planned a menu around one simple word—Vrai— French for “true.” Pronounced with a long “a” sound, Vrai is all about “clean” food, according to Shelly.

“No hormones, no pesticides,” she said. “We use no white sugar, avoid white flour and use vegetables as a bigger part of the plate.”

By providing consumers with more wholesome options, the health-conscious couple taps into a movement towards more nutritious consumption. According to the National Restaurant Association, locally sourced and minimally processed foods are both among the top five restaurant trends for 2016.

The couple chose Lemoyne for its proximity to their home.

“I thought it would be a great location because I knew I’d have community support,” Shelly said.

The short commute also factored into her decision.

“Especially since I knew I would be living here seven days a week,” she added.

During the day, the large glass window at the front of the restaurant allows ample natural light to illuminate the space. After dark, modern, green-glass lighting fixtures combine with pendant lighting to lend a soft glow. A curved marble bar seats about 14 patrons, and the teal and black banquettes along the wall are comfortable and spacious. Chairs in black and white are paired up with wooden tables in the middle of the room.

Shelly remarked on the provenance of the chairs.

“They’re made of Coca-Cola bottles,” she said.

Most striking of all, though, is the beautiful, black-and-white tiled Mugnaini wood-burning oven located behind the bar, which hails from Italy and spans from floor to ceiling.

“I feel like the wood fire does make a better product than the gas,” said Shelly. “The wood is FDA approved and bug- and chemical-free.”

The oven does indeed get a workout. The pizzas are popular and range from the traditional Margherita, to mushroom, sausage and a special vegan pizza, with broccoli, sweet pepper, tomato sauce and a dairy-free cheese.

Passions

Shelly embarked upon the ambitious undertaking after a 25-year career in accounting and finance.

“I think that, when you get older, you get this urge to fulfill some passions that you have,” she said.

Taking the next step, she enrolled in the National Gourmet Institute for Health and Culinary Arts in New York to learn more about running a restaurant and healthy food preparation. The menu at Vrai includes starters like flatbreads, with toppings ranging from dates to figs and prosciutto. Turkey meatballs are a crowd pleaser, as are wood-fired vegetables like Brussels sprouts, beets and cauliflower.

Among the selection of five salads are arugula with whole-grain croutons, shaved gouda, egg and Meyer lemon vinaigrette, a kale and farro salad, which includes dates, apricots, pumpkin seeds and shaved fennel, and the special Vrai salad, which is comprised of baby greens, roasted honey carrot, pickled and grilled corn, smoky carrot chips and orange tarragon vinaigrette.

Entrees include chicken, vegetarian options, the aforementioned pizza, fish and a selection of pasta like house-made, short-rib ravioli served with a horseradish cream and pecorino.

Rounding out the menu are dessert selections like vegan blondies and zucchini brownies with homemade ice cream.

Rewarding

Vrai is not only breaking ground in Lemoyne cuisine-wise, but drink-wise.

Serving alcohol in the borough was banned until six years ago, and Vrai is the first restaurant to obtain a liquor license there, acquiring it from the former Coakley’s in New Cumberland. So, wine, craft beer and cocktails are now offered for those who enjoy an alcoholic beverage with their meals.

“I’m thrilled to have an additional healthy and sophisticated dining option in this area, and Shelly has done a tremendous amount of research to find high-quality ingredients using local sources,” said customer Sharon Turner.

Among the menu items the Lemoyne resident has sampled are the salmon, cod, Vrai salad and BBQ chicken pizza, all of which received applause. Turner also appreciated the wine selection.

“The wine list offers great variety at a reasonable price,” she said. “They’ve really done their research and know their wines.”

Patron Erin Martin echoed Turner’s appreciation for a healthy dining alternative in a beautiful setting.

“You feel like you’re in a different city,” said the Mechanicsburg resident. “I’ve had the homemade ravioli with butternut squash that was absolutely out of this world and the vegan black bean sweet potato burritos, which were delicious, and the pizza is also good.”

According to Shelly, plans for Vrai might include an expansion of the brand, but, for now, the couple is thrilled to fulfill their dream of running just one restaurant.

“Food brings people together, and being able to focus on providing healthy, good food for our customers is very rewarding,” she said.

Vrai is located at 1015 Market St., Lemoyne To learn more, call 717-412-0067 or visit www.vrairestaurant.com or the Facebook page: Vrai Restaurant.

Independent Minded: In a tough business, local indie bookstores have survived through a mix of expertise, service and community.

October 30, 2015 | by Don Helin

“The reports of my death have been greatly exaggerated.”

That famous quote, attributed to Mark Twain, kept flashing through my mind as I interviewed the owners of six independent bookstores throughout central Pennsylvania. After all, these bookshops were, by now, supposed to be gone, kaput, dumped into the ash heap of history, right?

That’s been the common wisdom as e-books increasingly have caught on with readers. But, today, a handful of indie booksellers in our area have not only survived, but thrived.

How did they do it? What’s their secret? I wanted to find out.

Mechanicsburg Mystery Bookshop

In the book world, Debbie Beamer is the definition of a survivor as, on Nov. 9, her Mystery Bookshop in Mechanicsburg will celebrate 25 years in business.

“Members of my core group of customers still want to hold a book,” said Beamer, citing one of the factors in her success.

Beamer is always thinking of ways to add value to her shop and, earlier this year, added a lecture series—talks on Native Americans, the Revolutionary War and John Wilkes Booth, among other topics. She even threw in a class on psychokinesis.

As a specialty bookseller, Beamer may have an advantage over more general stores, as mystery book readers tend to be loyal and exacting. They appreciate her selection and knowledge, as well as the environment she’s created.

“The indies provide a community for their customers,” said Beamer. “Bookstores are a gathering place where readers can meet authors, listen to lectures and so much more.”

Sam Marcus

The Bookworm Bookstore

As I sat across the table from Sam Marcus at the Bookworm Bookstore in Lemoyne, I saw the glint in his eye when he talked about books and found it easy to visualize the college professor he once was.

But it takes more than a love for the written word to survive these days in such a difficult business. Like Beamer, Marcus has a specialty. In his case, it’s classics, literature and history.

“So, the type of books I sell aren’t conducive to e-books,” he said.

Marcus doesn’t shy away from the Internet, as about half of his sales are online, supplementing his brick-and-mortar shop. But he offers things you just can’t get from Amazon or even the large chains—knowledge and quality.

“I couple this approach with individual services for my customers,” he said. “It’s paramount to learn their likes and dislikes and be able to offer suggestions of books they might enjoy reading.”

Marcus is so confident in his shop that he’s even setting the stage for his retirement.

“My children are playing a larger role in the store management,” he said.

Canaday’s Book Barn

Ted Canaday is another area bookseller who has thrived due to that special formula of knowledge, customer service and quality, as well as having a niche.

“I specialize in out-of-print books, as well as historic maps and charts, so my customers aren’t after the latest bestseller,” said Canaday, owner of the Book Barn in Carlisle. “The market for me is distant and diffuse, my customers coming from as far away as 100 miles.”

Canaday does much of his business on the Internet, so the e-book craze was not a problem, he said. He usually finds his books at estate sales or has customers bring the books to him.

For Canaday, the key is having what his customers want when they arrive, then turning them into repeat customers.With more than 70,000 books, maps and charts, the Book Barn is indeed a fascinating place to shop, attracting people who want a different kind of buying experience.

“I’m actually more like an antique shop than your average bookstore,” he said.

Aaron’s Books

Ten years ago, Todd Dickinson and his wife, Sam, opened Aaron’s Books, naming it for their son. They wanted to have a business together and do something that Aaron would learn to love.

Soon afterwards, e-books went from afterthought to mass market, but the Dickinsons rose to the challenge, leveraging their strength as an integral part of the community in Lititz.

“The rise of e-books was arguably harder on chain stores,” said Todd. “So, that created an opportunity for independent bookstores to grow because of our closeness to the community.”

The Dickinsons didn’t let e-books change the kind of store they wanted to be. As independents, they’re highly responsive to their customers and stock new and used books that you simply won’t find inside grocery or box stores.

“We enjoy helping people find that book they’re going to love,” said Todd. “We just celebrated our 10th anniversary and look forward to many more in downtown Lititz.”

Michelle Haring

Cupboard Maker Books

Michelle and Jason Haring opened a custom-built furniture and bookstore in February 1998. In the spring of 2002, Michelle left her teaching job and made the decision to sell books exclusively.

Over the years, the couple adapted to the market, selling books over the Internet, as well as inside their Enola shop. But what’s really kept them going has been their loyal customer base for genre fiction.

“We carry all types of books, including history, religion, science, military, cookbooks and children’s books,” said Michelle. “However, our main interest area is genre fiction, especially mystery, science fiction and romance.”

This past year, they have focused more on author- and book-centered events. They currently have several genre fiction book clubs,including mystery, romance, young adult and urban fantasy. This past fall, they started “Book Mingles,” which provides a place for book lovers to talkto other book lovers.

“We see continued growth,” said Michelle. “The personal touch is what our customers are looking for.”

Catherine Lawrence

Midtown Scholar Bookstore

When you walk into Midtown Scholar Bookstore in Harrisburg, you immediately see the ornate coffee bar and watch people gathered around tables drinking lattes and socializing.

You then realize that diversification and community are essential parts of the story at Midtown Scholar, owned by Catherine Lawrence and her husband Eric Papenfuse, who now doubles up as the city’s mayor.

“We are honored to be one of the leaders in our neighborhood’s resurgence,” said Lawrence.

In fact, the brick-and-mortar location is the physical manifestation of the store’s main business, selling academic books online.

“We’re the largest scholarly used bookstore in the country,” said Lawrence. “That continues to be our special niche.”

Looking at the shelves and shelves of books in the store, it’s hard to visualize the beginning.

“I can remember sitting in our walk-up book store in the old post office, a block from the Midtown Cinema, with my foot rocking my infant son in his carrier,” said Lawrence. “Below me, our Internet staff was logging the latest tractor-trailer load of books from scholastic publishers into our computers. At that time, we already had seven public storage units stacked floor to ceiling with books we were selling online, as well as an annex in Allison Hill.”

As the Internet division outgrew its first-floor space, the retail operation took over that area with books, as well. That gave them the ability to hold concerts, author talks and public forums. They needed an even larger space for literary activities when people came from as far as Baltimore and New York to participate, and that’s when they bought the larger building across from the Broad Street Market.

Today, Midtown Scholar is an important community asset, hosting a myriad of events each month, including author talks, book clubs, concerts and children’s activities, none of which can be replicated well in a virtual way.

The couple plans a further expansion into another annex to make way for more books. The main store then will be able to offer an even broader range of new, used and rare titles to customers, including more children and young adult offerings.

So, as you begin to do your Christmas shopping this year, stop in at one of these independent bookstores. Who knows—you may just make a life-long book friend. After all, community is the secret of what makes these stores go.

If You Go

Aaron’s Books, 35 E. Main St., Lititz, 717-627-1990, www.aaronsbooks.com

The Bookworm Bookstore, 900 Market St. (West Shore Farmer’s Market), Lemoyne, 717-657-8563, www.bookwormhbg.com

Canaday’s Book Barn, 2269 Newville Rd, Carlisle, PA, 717-574-0092, www.canadaysbookbarn.com

Cupboard Maker Books, 157 N. Enola Rd., Route 11/15, Enola, 717-732-7288, www.cupboardmaker.com

Mechanicsburg Mystery Bookshop, 6 Clouser Rd., Mechanicsburg, 717-795-7470,
www.mysterybooksonline.com

Midtown Scholar Bookstore, 1302 N. 3rd St., Harrisburg, 717-236-1680, www.midtownscholar.com

Don Helin published his first thriller, “Thy Kingdom Come,” in 2009. His novel, “Devil’s Den,” was selected as a finalist in the 2013 Indie Book Awards. His latest thriller, “Secret Assault,” was selected as the best suspense/thriller at the 2015 Indie Book Awards. Contact Don on his website, www.donhelin.com.

Cake Clan: Bella Torta Bakery is a dream come true for mother-daughter team.

July 31, 2015 | by Stephanie Kalina-Metzger

When Heather Booher decided to open Bella Torta bakery in Lemoyne last September, it was a dream that finally came to fruition.

“Over the years, members of our family dreamed of opening a restaurant or a bakery, but I was the first with the means to do it,” said Booher.

The businesswoman, who operates the bakery with her mother Melissa Smith of Enola, said she gains much of her entrepreneurial inspiration from her Italian grandparents who sold vegetables and fruit at a market in Sicily and also crafted their own wine.

“Their lives were marked with a lot of oppression, which is why they came to America,” said Booher.

Today, a picture of Phillip and Giuseppina Trapani is prominently displayed on the top of the bakery case as a reminder of the couple’s indomitable spirit.

Booher also credits her background in restaurant management and human relations for giving her the confidence to run her own bakery.

“My mom and I decided to fulfill our desires and take the leap,” she said.

The shop opens early, and many customers pop in before work to grab sweet treats for the office. Harrisburg resident Donna Hillenbrand describes purchasing a few items for Teacher Appreciation Week.

“I gave them each an assorted box of goodies, and I think that was their favorite gift of the week,” she said.

Some of the bakery’s more popular items include sticky buns and cupcakes, according to Booher.

“We create unique flavor combinations like root beer float and candy bar cupcakes like Snickers and Almond Joy,” said Booher, adding that the price is an added draw at $2 apiece, with kid-sized cupcakes priced reasonably at $1.

Customer Tiffany Conroy of Enola describes the cupcakes as “not only pretty, but delicious as well.” “They are moist and huge,” she said, adding that she also appreciates the option to choose the smaller size.

For the scone aficionado, Bella Torta offers four flavors: apple/cinnamon, blueberry, orange/cranberry and white chocolate raspberry.

Fans of tiramisu, a coffee-soaked, ladyfinger-layered dessert, will be glad to learn that the bakery features the tried-and-true traditional flavor, along with others like salted caramel and toasted almond.

Cookie monsters will delight in selections like shortbread, peanut butter, oatmeal raisin, double chocolate, white chocolate cranberry and decorated sugar cookies.

Anne McHugh of Lemoyne ordered two dozen “patriotic crustacean” cookies for a 4^th of July event. “People thought they were too cute to eat, but, when they tried them, they said they were the best,” she said.

Of all the cookies offered at Bella Torta, the conventional chocolate chip is the one that flies off the shelf the fastest.

“We’ve developed a following,” said Booher, attributing the popularity to quality ingredients. “We try to use the very best, and it definitely has an impact on the final product.”

Pies run the gamut, as well, from hand-held pocket pies with flavors like blueberry and apple to traditional pies like blueberry, peach and cherry to cream pies like Smith’s special coconut pie.

“You’ll bite into it and say, whoa, that’s coconut, all right. It’s very strong,” said Smith.

Cakes are also in rotation and include selections like cappuccino, Italian rum and flourless chocolate, or custom-made creations for weddings, anniversaries, birthdays and other special occasions.

Brandi Weiss of Elizabethville has been frequenting the business since its inception.

“I have ordered numerous items like cookie trays, cupcakes, pies, doughnuts and mini-pastries and have loved them all,” she said. “My daughter’s birthday cake was a standout with raspberry filling and a zebra design. They did amazing cupcakes with a ‘50s theme for my mom’s 60^th birthday several weeks ago, and everyone raved about them.

To boot: the prices are extremely reasonable, and the friendliness of the staff is an added plus, Weiss added.

Customers can pair their selections with tea, hot or bottled, or a hearty cup of Gevalia coffee.

“We also offer authentic iced coffee,” said Booher, describing the process as “adding coffee grounds to ice water and allowing them to steep overnight, before straining them out with a filter.” Booher said the result is a very strong coffee that can be combined with milk and the customer’s choice of syrup, like almond mocha, caramel or cheesecake.

Several tables are provided for those who prefer to linger a bit and Wi-Fi is also available for customer convenience.

Booher said she’s glad she finally decided to take the plunge.

“We have regulars and know exactly what they’re going to order since it’s a routine for them,” she said. “My favorite part about opening the bakery is getting to know the community. I genuinely care about other people and enjoy providing them with a really great product.”

Bella Torta Bakery is located at 324 Market St. (across from Wray’s Music House) in Lemoyne. Hours are Tuesday to Saturday, 6 a.m. to 6 p.m. To learn more, visit www.bellatortabakery.net.

Coffee, Tea & History: For four decades, Kauffman’s has blended fine beverages, friendships.

July 31, 2014 | by Susan Ryder

A simple wooden sign hangs outside the unassuming door. Upon walking inside, I hear the chime of a hospitable bell and view a scene from years past. Glass jars with gold lettering line the shelves, chalkboards listing the available goods hang on the walls, and an ancient, silent cash register sits on the counter.

Kauffman’s, Coffee, Tea and Spice has resided in downtown Lemoyne for 36 years. Owner Betty Dorsey recounts that she and friend Barb Shultz bought the business, originally located in Harrisburg’s Shipoke neighborhood, 41 years ago.

“Why don’t we just shut up and buy it,” was Dorsey’s response to their indecision about purchasing the closing business.

They moved it to Lemoyne because they couldn’t afford to purchase the Shipoke building and because Lemoyne had greater customer traffic. Dorsey’s partner sold her part of the business to return to school five years into their venture. Dorsey’s husband, deceased for three years, served as the president of the Local Council of Churches, so she ran the business mostly by herself with the help of their children.

While Kauffman’s is an old-fashioned shop, there’s nothing old about Betty Dorsey. This forward-thinking pastor’s wife started a small business at a time when only about 15 percent of women entered the workforce.

She said that Kauffman’s is different than most teashops because it doesn’t just serve tea. It also sells a variety of products, including pastries prepared by Dorsey’s friend.

Kauffman’s dusty blackboards reveal the treasures within. Its loose teas, 35 types, include the exotic Russian gold, peony white and jasmine teas, as well as the more traditional Ceylon, Earl Grey and English breakfast. Tea lovers can also enjoy teas flavored with black currant, apple, apricot or Kauffman’s blend mint tea.

When speaking of tea, she explains that there is “tea the plant and tea the drink.”

“Tea the drink is not always tea the plant,” she said, referring to the fact that tea, in the broad sense, is a beverage created when leaves, berries or roots are steeped in hot water. Tea, in the strict sense, is a beverage made with the tea plant, Camellia sinensis.

Coffee rounds out the beverage menu with 25 varieties, including Sumatran, French roast, Guatemalan and Kona. All coffee is whole bean and ground on the premises for customers to take home or French-pressed to enjoy in the shop. Dorsey’s extensive travels in Europe have influenced her ideas about coffee, and she wrinkles her nose at any mention of a coffee-brewing method other than French press—it just doesn’t taste good, she believes.

Kauffman’s doesn’t restrict itself to selling beverages; it also deals in spices. Spices make up about a quarter of its business. Common kitchen spices—basil, oregano and thyme—line the shelves, which also include the less common saffron, whole nutmeg seeds and the mysterious tellicherry, a type of black pepper.

The place is full of breakables, but, in the corner on a simple wooden chair, are two handmade cloth dolls for children to play with when they come in. Dorsey wants people to feel comfortable bringing their children into the shop.

“It’s a special little coffeehouse,” said Fred, a regular at Kauffman’s.

He likes that it’s quiet with no cell phones or blenders making what he unapologetically calls “non-coffee” drinks. According to Fred, drinking tea or coffee at Kauffman’s, with the classical music in the background, feels like sitting in a living room.

“It’s like a bed and breakfast of coffee and tea,” he said.

What’s also special about Kauffman’s is that it sells a unique blend of Sumatran, house blend, Italian and Tanzanian coffee, which is sold under an acronym that most people would find vulgar. At Kauffman’s, though, Folgers is the only swear word.

When asked if she ever thought about updating the place, Dorsey replied “no way.” The early-1900s cash register only rings up to $6.95, but Dorsey has never considered changing a thing. She weighs her goods on a vintage scale, writes up sales on slips of paper and uses a calculator to tally up the cost. With a confident smile, she said that Kauffman’s style has gotten her where she wants to be.

About the only modern items at Kauffman’s are the various brewing devices available for purchase. The shop sells French presses and specialized tea brewers that go beyond the typical loose tea infuser.

Justin Walters, owner of JW Music just over the bridge and down the street from Kauffman’s, said that his parents went to Kauffman’s regularly and that his dad refused to buy coffee anywhere else. So, when his parents could no longer travel, Walters would make a special trip to Kauffman’s to purchase coffee for his dad—Colombian supreme.

Like most people who know the store, Walters’ face lights up when he talks about it, and a broad smile comes across his face. “It brings back memories,” he said.

Leaving Kauffman’s Coffee, Tea and Spices feels like leaving an old friend, even if you’ve just met. The aged wooden floor creaks as I walk to the door, the bell peals a goodbye, and Dorsey and friend wave a friendly farewell. Stepping out into the noisy street with a small brown bag full of delicious possibilities, I look forward to my next visit.

Kauffman’s Coffee, Tea and Spice is located at 222 S. 3^rd St., Lemoyne. Call 717-763-0829 or visit the Facebook page.

Sweet Taste of Success: Macris Chocolates takes its edible treats to the West Shore.

April 30, 2014 | by Stephanie Kalina-Metzger

In Malcolm Gladwell’s bestseller, “Outliers: The Story of Success,” the author posits a theory that excellence is attained by spending at least 10,000 hours dedicated to a particular effort. For some, that number might seem daunting, but not for Elena Macris, who has been working around chocolate since she was a small child.

“I began when I was around 10 years old,” she said. “For a few hours after school, when we were on break, we would work in our retail store located about 45 minutes north of Pittsburgh.”

Elena’s mother, who ran the store, would pay her and her brother an allowance to lend a hand. “We grew up in a good environment where you learned the meaning of hard work, and, if you wanted to accomplish something, you had to put effort into it,” she said.

That work ethic is paying off. Opened just a few months ago in the West Shore Plaza in Lemoyne, Macris Chocolates already is growing in popularity as word spreads about the array of edible delights available at her shop.

In the Beginning

Elena, who is a third-generation chocolatier, tells the story of how it all began.

“My grandfather and his brothers emigrated here from Greece,” she said. “He started out as a furrier in New York before joining his brothers in purchasing a small candy store in western Pennsylvania.”

That was back in 1919.

“They learned the craft from Greek friends in the community,” she continued. “Over the years, they attended various chocolate and candy schools, as well.”

Although their store was located in western Pennsylvania, they called their line “Philadelphia Candies” to connote that they were “Chocolates Made with Brotherly Love.” To this day, Elena marvels at how the Greek community knew so much about chocolate making.

“It’s kind of a mystery, since there aren’t a lot of chocolate places in Greece,” she said with a chuckle.

Her grandfather passed the business down to her father, and, today, the family operates two retail locations—one in Hermitage and another in Canfield, Ohio.

Eastward, Ho

After Elena graduated college, she worked at the family business for a few years before deciding the time was right to branch out on her own and open a “sister location,” as she prefers to call it.

“I studied this area for about a year and talked to different business owners,” she said. “I also spoke to tenants and friends who lived here. After traveling here, I realized there was a need and found a really good real estate agent.”

She decided on a location near Karns in Lemoyne, and, by October of 2013, everything was up and running at the 2,000-square-foot store.

Inside, customers can choose from among 100 different varieties of chocolates designed to appeal to even the pickiest sweet tooth. No order is too small, so even those on a diet can drop in and select just a few. “It’s all sold by weight,” she said.

And, because she receives shipments of items like caramels, nougats and nuts roasted at her home factory four times a week, you can be sure that everything is fresh.

“We try to keep everything standard to maintain consistency. For instance, we get huge apricots from a vendor in California. We won’t change that. When my father finds a supplier he likes, he sticks with them. If you change one little ingredient, you can taste the difference.”

For those interested in a hostess gift, it’s hard to go wrong, and Elena will be happy to wrap your purchase in an elegant package.

To keep abreast of what’s new in the chocolate world, she often travels to food shows. “Spices are becoming more popular now,” she said.

Current customer favorites at the Lemoyne store include sea salt caramels and peanut butter truffles. Her “signature piece,” a buttercream coated in nuts and chocolate called the “Croquette,” is also selling well. Personalized eggs and bunnies were big hits during the recent Easter season, which followed a busy Valentine’s Day when chocolate-coated, long-stemmed, California strawberries seemed to fly off the shelves.

Despite the harsh winter, business has been good, according to Elena, who started with two employees and now has six.

Customer Jenny Myers said, “I like how classy her place is and the fact that everything is made from scratch. It has such an elegant, boutique feel. She puts her heart into it, and it’s gorgeous.”

The Mechanicsburg resident favors the sea salt caramels, but her daughters Katelyn and Emily, ages 16 and 13, love the chocolate-covered potato chips. Her 11-year-old son Parker enjoys the chocolate-covered pretzels.

Myers, who owns a beauty salon in Mechanicsburg, said she likes purchasing gifts with a personal touch. “She has hundreds of molds and made chocolate hair dryers and scissors for my staff. She’ll work with you to personalize your gifts,” she said.

Camp Hill resident Dina Clarke works at Macris and said she loves it.

“I retired from radio and never missed getting up at 3 a.m.,” she said. “When my daughter went to college, I decided to do something different. It’s so elegant, and I love to see people leave smiling. It’s just a fun place to work.”

Macris Chocolates is open Monday to Saturday, 10 a.m. to 6 p.m. For more information, visit www.macrischocolates.com or call 717-412-7129.

For the Love of Grape and Grain: 40 years of homemade wine, beer at Scotzin Brothers.

December 31, 2013 | by Andrew Dyrli Hermeling

I first became acquainted with Scotzin Brothers while working on an August article for TheBurg on Alter Ego Brewing Co. (“Beer Ambition,” p. 26).

Alter Ego’s owners had started as home brewers, with Scotzin supplying the necessary equipment and ingredients. However, as I got to know the store’s manager, Brad Moyer, I realized that Alter Ego’s owners weren’t the only enthusiastic Scotzin customers passionately pursuing their hobby. So, I went in search of what made this wine and beer making supply store so special.

When I started my search, I had originally thought that Scotzin catered to home brewers alone. However, I quickly learned that they are equally important to the home vintner (wine-maker) community. In fact, when Scotzin Brothers first opened more than 40 years ago, it was an extension of brothers Paul and John Scotzin’s love for making wine, not beer.

The original Scotzin Brothers store dealt in television and appliance sales and repair, but what started as a backroom operation gradually became the primary business. Beer making supplies were only added later as the microbrew craze took off.

A Brewing Community

The obvious first step was to talk to Brad Moyer further. Moyer has extensive brewing experience, both privately and with some leading microbreweries. He uses his position at Scotzin to help other people find the same passion.

“This is the one thing I have discovered that I am both passionate about and good at,” he says. “I never stop learning, never stop reading and never stop doing.”

Most importantly, Moyer is tireless in working to foster the store’s homebrew culture.

“I don’t believe in recipe secrecy, so I will always share what I’m doing with the community,” he says. “This is much more than a retail store. It’s a resource, a social place. People never come in, buy something and just walk out.”

However, this community isn’t only local. According to Moyer, 80 percent of his customers come from a radius that reaches south from the tip of West Virginia and Hagerstown, Md., and goes north to Mansfield and Williamsport, Pa. However, the store’s reach extends further when it comes to large equipment. Scotzin’s stock is so extensive that customers regularly come from as far as Connecticut to buy specialty equipment.

Wine and Beer

Next, I met with two of these avid customers/community members. Mario Billow, from Enola, owns a funeral home and is an avid vintner. Kristen Richards, from Harrisburg, works in sales and is a brewer. As to be expected, a sampling of the fruits of their labor preceded any actual conversation.

Billow began making wine in 2006, first trying his hand at the starter kits available at the store. However, it didn’t take long before he moved on to fresh grape pressing. He now cultivates 24 vines in his own backyard.

His favorite grape is chambourcin, a French/American hybrid. But he also makes cabernet, merlot, Vidal Muscat, chardonnay and sour cherry wines. One of his proudest moments came in 2008, when he decided to send some of his wine to the annual American Wine Society competition.

“Every single one of my wines won medals,” says Billow. “The only complaint was that my wine was too young.”

In response to that critique, he now ages his wines for years before he bottles them.

Richards started brewing in the ‘90s. Like Billow, she started with kits and then ventured into all-grain brewing, the homebrew equivalent of using fresh grapes. However, her life became hectic, and she had to stop in 2002. Then, in 2011, she felt the itch again and has been brewing almost non-stop since then. She recently upgraded her brewing equipment and now uses a sophisticated, completely computerized system.

Richards is especially interested in brewing India pale ales, the highly hopped beer style that has become incredibly popular in the United States, although there isn’t a style that she won’t try to make.

For Richards, it is easy to experiment, since she has such a rich source of information.

“You can always come into the store and get whatever you need and get any questions you may have answered,” she says

Both Billow and Richards say they couldn’t imagine doing what they love without Scotzin, which offers both a wide range of specialty equipment and a network of knowledge.

Online and Upward

Even with such a dedicated community, Scotzin Brothers isn’t resting. The store recently launched its online store, allowing them to reach even more people; they have already begun shipping international orders.

To help foster greater community, Moyer is launching his own brew club where home brewers can come together, sample each other’s creations and pool their experience and knowledge.

For Moyer, Billow and Richards, along with Scotzin’s like-minded customers, expanding the community was as simple as taking that first sip. It was the passion of others that brought them into the hobby. Now, they want to pass it on.

Scotzin Brothers is located at 65C N. 5th St. in Lemoyne. For more information, visit www.scotzinbros.com or call 717-737-0483.

A Caring, Sharing Place: Highmark Caring Place marks a decade of helping grieving children.

August 29, 2013 | by Daniel Smyth

Terri Bowling, child grief specialist, tells a story of a macho football captain playing a heated game of air hockey with a 4-year-old girl.

“Both were having fun,” she said. “All the children are going through the same things; no one is the odd one out.”

Bowling serves as outreach and education coordinator for Caring Place, a safe space where grieving children and families come together to form a support group for one another. It is kids helping kids. The Caring Place is an essential resource and has been offering free support services for the Harrisburg community for a decade now, this year marking its 10-year anniversary.

The Harrisburg location is one of four Caring Place centers, all located in Pennsylvania. The initial Caring Place began in 1988 in downtown Pittsburgh, “giving grieving children a place to go,” explained John Kajic, child grief specialist and manager of Caring Place.

Within Caring Place, each child’s experience is created by his or her effort and participation. The program is designed in group sessions spanning about five months. These groups are made up of children and families who eventually become the foundation of peer support for each other. There is no guiding curriculum, only that each group forms its own goals and guidelines, recalling the exception paradox, “the only rule is no rules.”

One teen who had gone through the Caring Place program after a loss of her brother and father described the process.

“If you don’t want to say anything, don’t say anything. If you want to listen to music, listen to music. We talk about it sometimes, and other times we put it aside and we just talk about what’s going on in our lives.”

Each peer support group functions differently from one another, but all are consistent with the idea of a communal bond, a safe place for one another. “How we define a family is how they define themselves,” explained Kajic, who manages four other staff members and roughly 180 volunteers.

“The success of the group is where they can feel safe with each other,” said 10-year volunteer Tony Lobato. “A lot of time folks tiptoe around them. Within their groups, there is the opportunity where they are not the only ones going through this.”

Lobato continued to explain the therapeutic process of simply sharing experiences.

“I’ll say to the kids, this is after they are comfortable sharing and everything else, I’ll say, ‘How many hear a special song or a special something and tears come to your eyes because you remember?’ Their hands go up. They’ll say, ‘Mom loved this.’ ‘Dad liked to have a beer and watch Jeopardy.’ It gives them some outlet. Sometimes, you can see the calm come over them because they’re sharing.”

The group sessions include various activities created to aid in the grieving process. An example is the specially designated activities room with air hockey tables decorated with group quilts along the walls. The quilts are a part of a therapeutic remembrance activity where the child or family celebrates the life of a deceased loved one on a square piece of fabric, which is then compiled into a large quilt.

Lobato explained the quilt-making. “It gives them something to come together…it’s so personalized and makes it so special.” Once the quilt-making process is finished, there is a ceremony, a celebration of the past, presenting the group’s finished quilt.

“It’s a beautiful ceremony where they unveil it, and they bring their families…it’s very impressive,” said Lobato.

At the conclusion of the five-month cycle, the names of each group member are added to the Tree of Growth. Each name is on a single leaf, and the leaves are organized in bunches representing each individual group. The names make up a full lush tree of leaves with the names of everyone who has gone through the program.

Lobato explained, “In the very last session, after everything’s done, we tell the kids their names are up on the Tree of Growth. They love it.”

This constant support is impossible without the work of the roughly 180 volunteers. They are the heart of the community resource.

“As long as there is a child affected by death, there is a volunteer to tend to them,” said Kajic.

“We are facilitators,” explained Lobato, a retired accountant. “You just have to care and be sincere. I truly care about these kids.”

To learn how to volunteer at Caring Place, contact Val Fletcher, volunteer coordinator, at [email protected]. To become a volunteer, no special experience is required, only the care and willingness to support grieving children and families.

If you or a family member is seeking support after the death of a loved one, stop by the Caring Place, 3 Walnut St., Lemoyne, and find support and shared experiences.

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