LOCALadk Magazine

48 Summer 2020 LOCALadk Magazine LOCALadk nados of all that is French. Anne manages this restaurant, owned by the Weissberg's French family, with homes in Paris, Nice, and Saranac Lake. They offer the restaurant to the vil- lage as a sign of the friendly connection between France and the Adirondacks. Anne is committed to keeping that connec- tion realistic and strong. Anne expects that things will change as all restaurants find themselves working hard to build trust in the minds of customers. Procedures have always been in place to main- tain safe environments, but now they will need to be modi- fied and explained. Ever ything will be done with the safety of guests and employees in mind. She has a ver y optimis- tic philosophy. " We miss sharing time with our friends and being surrounded by interesting people — experiences that a restaurant delivers best. American guests may have new priorities: to live more in the moment. As we know from the French, this usually means eating together." Anne knows that the operating procedures will change with safe distancing in dining rooms, probably single-use menus, and masks for ser vice staff, but she will be ready. Ef- ficiency and safety are the issues that keep her mind busy right now—that and anxiously awaiting the opportunity to greet return customers with "bonjour" as they enter the Left Bank Café. When a restaurant becomes part of a person's routine, it ser ves a larger role — one that connects people at an essen- tial level—something that is needed even more than desired. Walking into Origin Coffee in Saranac Lake one can instantly sense that this is a place that has become essential for locals and a word-of-mouth destination for visitors. Since their be- ginning, they have offered great house-made baked goods and a unique light lunch menu, but it is coffee that sets them apart. Jecinda Wilson and her husband, Josh, have assem- bled a spectacular crew of like-minded coffee addicts who present the core values of the operation ever y minute that they are open. Jecinda states, " We focus on simple, delicious food and pastries that are familiar and warming. We bring some of the best coffee in the world to this corner of the Adirondacks and proudly stand behind ever y cup." Jecinda and Josh both know that the current crisis is deeply challenging for ever yone, and that their business, no matter how essential it has become, will need to evolve as people begin to edge back into an in- tegrated world. They have continued to connect with their base during the shutdown by focusing on a deliver y business that brings superb coffee beans and ready-to-bake pastries to residents' homes throughout the Ad- irondack Tri-Lakes. This may become part of their business formula in the future, but Jecinda looks for ward to the day when Origin can resume its face-to-face connection with resi- dents and visitors alike. Jecinda said, " We have the opportunity to create unforgettable experiences that truly leave people yearning for their re- turn. I treat ever y person that walks through the door like they're my best friends I haven't seen in years. I re- member them, their children, and where they're from so that they feel part of the family when they return."

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