Honey Bee’s Biscuits + Good Eats to open storefront in Kirkwood

In June 2020, Mike Shadwick and Meredith Gibbons-Shadwick took a leap of faith and opened Bee Cookies + Good Feeders (www.honeybeesbg.com) as a food stall at Kirkwood Farmers’ Market. Today, less than two years later, the couple are preparing to take root not far from where it all began. The Shadwicks are delighted to announce that they will be opening a brick and mortar Honey Bee restaurant in downtown Kirkwood, right next to the market, finally giving their beloved concept the permanent storefront it deserves.

The Shadwicks announced their plans on social media over the weekend, noting that they will take over the first block from the old Club Taco at the intersection of Kirkwood Road and East Jefferson Avenue. For the husband and wife team, the location made sense because of the surge of support they have received from the Kirkwood community since their very first day in business.

“Kirkwood automatically showed up for us from day one, when we sold on day one at the market,” says Mike. “The community has been incredibly supportive so I felt great to be there. The building is the perfect size on the perfect corner. The community has done so much for us and has proven that it will show up if you turn off a good product. ”

For the Shadwicks, a brick and mortar has been on their minds ever since they launched Honey Bee’s. Instead of jumping straight into that format, however, they took a middle step between the stand and a storefront by launching a food truck in February of last year. Like their market stall, the truck was met with instant success, prompting the Shadwicks to take the search for a place for a stand-alone restaurant seriously. After testing the waters with an owner who owned several properties in the area, they couldn’t believe their luck when the place of their dreams became available.

“We always thought this building would be perfect for us, but we didn’t think it would ever go anywhere,” says Mike. “It has the white brick and black fence that fits our brand perfectly. It’s just one of those crazy stories where it was kind of meant to be.”

The Shadwicks are thrilled to have a permanent space for a number of reasons. As Mike notes, having a full, dedicated kitchen and storage space will finally allow them to keep all of their stuff in one place, easing the logistical challenges they’ve faced since opening.

“We use the Kirkwood Park commissary, we have another storage space and I have two food trucks parked at my house permanently,” says Mike. “Our neighbors probably think we are crazy.”

In addition to alleviating their existing business needs, the new location will finally allow Shadwicks to expand their offering and prepare more made-to-order items, which has been a long-standing dream for them. They insist they plan to start slow – Mike notes that this will be his first time cooking to order in a full-service kitchen – but they can’t wait to play around with different ideas and are especially excited to the idea of ​​finally having the chance to cook their eggs. order.

“Eggs are my specialty,” says Mike. “Glad to finally show off my sweet scrambles. They are so good and melt in your mouth.”

Initially, the Shadwicks will offer a menu similar to that served at their food and market stall, consisting of their signature cookies, various sauces, and a few cookie sandwiches. They are also excited to partner with local roaster La Cosecha Coffee and also plan to offer alcoholic beverage options including Bloody Mary’s, mimosas and other daytime drinks, all using spirits from local manufacturers such as Switchgrass Spirits and Social Grace Spirits. The restaurant will also serve locally brewed craft beer and Excel soda.

In the future, the Shadwicks hope to expand their offering to include more lunch-focused dishes like sandwiches and salads. They also plan to use the space to create pop-ups for other concepts they’ve come up with over the past year and are ready to see how things turn out once they’ve actually stepped into it. space, including the service flow. For now, they plan to set up the restaurant in a quick and casual format, with customers ordering at the counter, then lining up and watching their food being prepared in front of them, like a Qdoba.

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