Meet our visionary executive chef Victoria Dunham. Since joining us 4 months ago, Victoria has been carrying out our mission to offer food made with the same attention to sourcing, preparation, originality, and flavor as Mudhouse coffee. Food that pairs with coffees in ways that bring out the finest qualities in both. She’s also helping us build on our relationships with local farmers. We are now working with Shady Lane Farm, Pratley Farm, Seaman’s Orchard, Mainstreet Farmstead, Shepherds Hill, Critzer Family Farm, Trickling Springs, and the Local Food Hub, with more to come. Our butter, eggs, and milk/cream are all sourced locally and responsibly.
With Victoria’s vision, we’ll soon be rolling out a menu of coffee and food pairings. We are already offering new takes on favorite pastries and savory items with exquisite flavor combinations, such as our wildly popular blueberry lavender scones and our Masala Chai-spiced Carrot, Zucchini, and Apricot Cake, both of which are flying out of our shops.
Victoria comes to us after a long and varied career in food–she was one of a small number of women chefs working in Charlottesville when she started her career in the 90s. Growing up with a mother who was a master home cook, she saw firsthand the power of the communal ritual of breaking bread together and connecting to the land. Her free-ranging passion for all things food has taken her on a culinary odyssey. She has worked in bakeries, a sorority, a hospice facility, a camp for chronically ill children, as a private chef, as a caterer, in fine dining, and now with us! We feel fortunate to have Victoria’s passion and experience guiding us to re-imagine and re-define the possibilities of food in a coffee house.
If you frequent our Crozet location or if you need extra motivation to drive over, you’ll be excited to know we’re offering Sunday brunch starting in September! Imagine your favorite coffee with local sausage, grits, veggies, baby greens, and country bread.