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Biz Bits: Coffee venture marks one year at landmark Moscow location

Sep. 26—A locally owned coffee business in an extraordinary location is close to marking its one-year anniversary in Moscow.

Silos & Social occupies the ground floor of a building in a small portion of a landmark grain elevator complex that towers over downtown Moscow along U.S. Highway 95, near the intersection of South Jackson and Sixth streets.

The century-old facility hasn't been used for agricultural storage for at least 15 years. But a handful of ventures, including Silos & Social, operate on the site owned by Andrew Crapuchettes, a Moscow-area entrepreneur.

The menu features a mix of breakfast and lunch entrees, as well as more than 25 caffeinated and un-caffeinated beverages.

A seasonal breakfast sandwich with eggs, bacon and maple cream cheese that uses waffles in place of bread ($7.25) has been one of the most popular food items, said Maya Clark, who owns Silos & Social with her daughter, Danielle Clark.

On the liquid side, an espresso drink called Cafe Borgia ($4.50 for 16 ounces) has been a bestseller, she said. It's similar to a mocha, only not as sweet and flavored with orange.

They tried 60 kinds of coffee before settling on Ruby Coffee Roasters, a Wisconsin company that sells beans with such rich flavors a number of customers have told them they no longer use cream, said Maya Clark.

"It has notes of chocolate and fig," she said. "It's a smooth, pleasant blend."

Business has grown gradually, but steadily, greatly exceeding their expectations for the first year, Clark said.

That trend is expected to continue. They're adding beer and wine in the late afternoon and evenings after obtaining a license to do so.

Customers gather for business meetings and study groups at tables with hard wood tops the Clarks built themselves. Some of the tables are wrapped around cement pillars, one of the most obvious reminders of the building's previous use.

Grain used to be stored in giant bins at the site before it was loaded onto rail cars outside, she said.

The Clarks placed couches, stuffed chairs and rugs on polished cement floors to soften the atmosphere. Abundant natural light streams in from more than 10-foot-tall windows installed before the Clarks took over the space.

"(My daughter) wanted something that fit a silo, but something that would make it homey and comfortable," Maya Clark said.

In addition to being owners, each Clark oversees different parts of the business. The elder Clark is the head baker and cook who develops the menu of food that changes seasonally.