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Tanya Holland

Oakland Local

Appears in
Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland
Brown Sugar Kitchen

By Tanya Holland

Published 2014

  • About
Running a restaurant in a region with such a rich agricultural heritage and with so many small-scale food producers means that it’s easy for us to find high-quality local ingredients and build relationships with the people who make them. I’m particularly proud of the fact that we’re able to get many of our products from people working right here in West Oakland.

Brown Sugar Kitchen had been open for just about six months when Alex Roberts and Andrew Green from RoastCo (their roastery is less than a mile from the restaurant) came to talk to me about their custom blends. We decided to work together to develop a house coffee based on the qualities I like best in my morning cup. I knew I wanted something dark, but not too dark, with rich chocolate notes. With their help, I decided on a medium roast that combines seasonal coffees from several major growing regions.

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