— Austin chocolate shop Chocolaterie Tessa is opening its second store up in the Domain Northside starting today, Friday, October 5. It will be found at 3200 Palm Way, Suite 106. Owner Tessa Halstead first ventured into the Domain Northside area last year with a pop-up version of her shop, and decided to open a permanent location up there anyway. On deck will be the same variety of truffles, chocolates, shaped-chocolate items (boots and the state of Texas), and other candies and snacks.
— Sour Duck Market pastry chef Erica Waksmunski is no longer with Bryce Gilmore’s restaurant anymore. The all-day cafe hasn’t filled the vacant position yet either.
— Texas comfort restaurant Hoover’s Cooking is adding a one dollar surcharge to every bill at the restaurant, which will go towards the employees’ paid time off.
— Miche Bread’s Sandeep Gyawali talked about the importance of mesquite in his flour, which led him to launch the Texas Mesquite Movement, aiming to highlight the bean. Now several Austin restaurants, like Dai Due, Odd Duck, and Brewer’s Table, use the mesquite flour in dishes.
— South Congress Japanese restaurant Lucky Robot updated its patio tables, which now feature new awnings. As part of the restaurant’s movement towards using sustainable fish, it replaced it unagi offering with namazu, a type of catfish. It will give out free namazu to customers every Tuesday in October from 3 to 4 p.m.
— Meadery Meridian Hive is launching a crowdfunding investment campaign through WeFunder to help it grow and expand. It’s seeking $11,500.