Father-son Southington restaurant owners plan to open pastry shop

Father-son Southington restaurant owners plan to open pastry shop



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SOUTHINGTON — The father-son owners of Flair Restaurant & Bar plan to open a cake and pastry shop next door to their Main Street location.

Hector Delgado was a pastry chef for 10 years before opening Flair with his son Jose Delgado early last year. The storefront was previously occupied by Geno’s Grille, a restaurant owned by UConn basketball coach Geno Auriemma.

The Delgado’s hope to open the pastry shop – Mix Fine Cakes and Pastries – in a few weeks in another storefront of the 98 Main St. building.

“It’s going to be specialty cakes, wedding cakes, graduation cakes,” Jose Delgado said. “(My dad) has always wanted a pastry shop, a cake shop.”

It will also offer gourmet grilled cheese sandwiches and soups. Hector Delgado is still finalizing the menu and has been making a host of different types of grilled cheese.

“We have 15 down and we need to pick top six,” Jose Delgado said.

The shop will be called Mix Fine Cakes and Pastries. The Delgado’s already make their own desserts for Flair. Hector Delgado will now make pastries for the new shop.

They’re converting a former credit union location for the opening and are waiting for final town approvals.

“We should be able to go in a couple of weeks,” Jose Delgado said.

Hector Delgado has a long list of pastries he’s excited to make: Danishes, Tiramisu, pies, croissants, cookies and rogel, an Argentinian dessert.

Croissants will be served for an “informal” lunch along with the grilled cheeses.

“Completely different cheeses that you don’t see around here,” Hector Delgado said, such as smoked gouda and goat cheese on baguettes or pumpernickel rye bread.

The shop will also have a coffee bar and offer gluten-free and vegan options, he said. Hector Delgado plans to have chairs and tables outside for customers

With the restaurant established, he felt the time was right to start the pastry shop. While Flair is open later, Mix will have daytime hours although pickup will be available through the restaurant.

jbuchanan@record-journal.com
203-317-2230
Twitter: @JBuchananRJ


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