Getting in touch: BostonVoyager is built on recommendations from the community it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.Lauren grew up in Wenham, Massachusetts and learned to cook from her large Italian family. It’s a place to meet an old friend for lunch, or sip on a latte and meet someone new. We are known for our breakfast sandwiches, served on a housemade biscuit or bagel, and our croissants, chocolate chip cookies and lemon bars fly out of here! Apart from the food, Honeycomb is a space that’s casual and comfortable. Everything that comes out of our kitchen is created by hand, with natural and local ingredients. We specialize in homemade breads, pastries, coffee, sandwiches and prepared foods and also have a lovely cheese selection, beer and wine. Honeycomb is a bakery, cafe, and gourmet market in the center of Hamilton, steps away from the train station in the center of town. There were times that I looked at my husband and said ‘I don’t know if I can do it’ Thankfully he always said without missing a beat, ‘of course we can.’ Knowing that there are people believing so fully in me is really what got me through.
I think the biggest struggle of a project like this is remembering to stay positive and confident. Thankfully my mother, Maryetta has a great eye and helped me tremendously along the way. The interior design was where I thrived, but it certainly wasn’t easy. The construction process was difficult, there were so many decisions to be made with structure, design, etc., and it was a lot of pressure. It has been hard! Even feeling as prepared as I did, there is no telling what a new business will throw your way. Overall, has it been relatively smooth? If not, what were some of the struggles along the way? Garrett always talked about the ‘it’ factor of a restaurant and I’m starting to see what it is he meant by that. It was not easy, but now a year in I’m so proud of what we’ve created. My dream was to create a beautiful community space with scratch made pastries, coffee, breakfast and lunch. With help from my husband, Billy and other family and friends, we created Honeycomb in Hamilton, my home town. By the end of my time there, I was, at least I thought, fully prepared to start my own business. I was entrusted with not only the dessert menus, but wedding cakes, hiring, training, budgets and recipe development. I managed my time between the different outlets and got an inside view about what it meant to really run a department. That was the job that gave me the confidence to go out on my own. I landed at Eastern Standard/Island Creek Oyster Bar/Row 34 and the Hotel commonwealth, a restaurant group led by Garrett Harker, among others. I spend about 10 years with several Boston restaurants, creating plated desserts season after season. Creating a plated dessert based not only on flavor, but color, texture, height and beauty was extremely appealing to me. I wanted to be a food writer, then a stylist, then a chef…I wanted to do it all! I decided to go into the world of pastry because of the artistic aspect to it. With every teacher came a new career choice.
Honeycomb hamilton professional#
Each week at BU, another culinary professional worked with us. My only dilemma was figuring out which part of the food world I wanted to be a part of. Once school started, there was no looking back for me, I was hooked. Finally, I decided to go to BU and entered their culinary certificate program.
Honeycomb hamilton free#
I was in love! I would cook and devour food magazines and cookbooks in any free time that I had. It was so exciting to see the buzz of the kitchen, glassware being polished, reservations confirmed and finally, that beautiful food coming out of the kitchen. On my summers off from college, I worked at several fine dining restaurants in Nantucket and that’s where the real magic of hospitality struck me. I have always been drawn to food and cooking and as soon as I was old enough to work, I worked in restaurants as a waitress, hostess, bartender, caterer, etc. Lauren, can you briefly walk us through your story – how you started and how you got to where you are today. Today we’d like to introduce you to Lauren Moran.
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