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Innovation Quarter News

A New Taste and Style for Eats and Drinks

When you have different kinds of creative and innovative folks on the job, you want to give them a place they can mingle comfortably outside of their labs and offices.

That’s the concept behind Brioche Doree, the new kid on the block in Wake Forest Biotech Place. Although Brioche Doree is a chain, the director of this branch will be Joanne Kelly, director of Food & Nutrition Services for Wake Forest Baptist Health. She says the chain’s willingness to allow flexibility in the menu and the concept is one of the things that made it attractive.

“We wanted a place and a spot where people could have small group get-togethers and huddle at the end of the day,’’ Kelly says.

Unlike other places under her purview, Brioche Doree will serve wine and beer. It will have an outside patio and be open in the evenings for people working at Wake Forest Innovation Quarter and neighbors. There they can relax and enjoy performances in Bailey Park across the street.

The café will serve various pastries and breakfast sandwiches, as well as specialty sandwiches, salads, quiches and soups. And its dessert selection will be enticing, Kelly says, with cookies, brownies, tarts and more. Besides the beer and wine, Brioche Doree will offer a selection of coffee and latte, as well as specialty juices. Its kitchen will be used to prepare foods for events catered within Biotech Place.

Because it was “basically a space with cement walls on all four sides,’’ it’s taken a while for the project to be completed, Kelly says. But in keeping with the concept so evident in Biotech Place and Innovation Quarter as a whole, strong efforts were made to preserve material in the space.

As a result, Brioche Doree’s floor was customized to feature original wood flooring from the old R.J. Reynolds Tobacco Co. factory. In addition, Kelly says, the café will have artifacts from the factory on display, and the original factory lighting will be reproduced with stainless steel fixtures.

With 20 years in the food service field, Kelly says she is excited to be part of the Brioche Doree concept.

“I think there’s a lot of opportunity for people to see we can do new things, different things.’’