THE YEAR OF “NEW”

BY JIM NOBLE

WE’RE THREE MONTHS INTO THE NEW YEAR, AND ALREADY IT IS PROVING TO BE A YEAR OF CHANGE FOR US. THE GOOD KIND OF CHANGE.

We are full-steam ahead at the new Bossy Beulah’s in South End; we’ve completed long-awaited renovations at Copain; and we will soon launch a brand-new catering experience.

We opened the new Bossy Beulah’s and renovated Copain within two weeks of each other. We didn’t plan for these two things to happen simultaneously, but when juggling construction, permitting, and significant operations changes, we had to roll with it. Anyone who’s been through a home renovation or build, especially in the last three years, understands what I mean. But in the end, the joy of being in these beautiful new spaces makes it all worthwhile.

Bossy Beulah’s is one of our fastest-growing and satisfying concepts (we’ll open a fourth and fifth in the next year!). On a cold, rainy morning in South End, close to one hundred people lined up hours before we opened the door. You all love my Aunt Beaut’s chicken as much as I do, and for that I’m so grateful.

In January, Copain quietly closed for three days for renovations. We tore down a wall to unveil the full space, installed shelving to display our artisan breads, and added seating so you can enjoy your espresso, croissant, or sandwich in the comfort of our dining area. It’s beautiful, but our work there isn’t done. We’re waiting on our new pastry cases (currently sitting at a port in California) to better show off our offerings, and we’ll be adding things to our daily menu like quiches, soups, and wines by the glass. This year, we will debut Field Pea Catering, a beautiful and seamless way for you to centralize your event needs with us.

Until then, here’s to more good change in 2023! u