Owner of the Tallahassee shop for fine foods and pastries is looking for someone else to take over.
Treva Pasquarelli has worked as a photographer and photo stylist, a Realtor, a cook and pastry chef. But you likely know her best as the owner of Treva’s Pastries and Fine Foods, tucked away in the Festival Shopping Center on Capital Circle.
Treva has been at the helm of the cafe for 12 years, serving gourmet soups, entrees, ice cream (I’ve got to try the lavender lemon or Mexican mocha) and pastries.
Over the years, she has expanded her culinary repertoire as well as her list of customers. So no wonder her fans were dismayed to hear that Treva wants to leave the cafe and pursue a new path.
“It’s been 12 years and I’m just ready to go,” Treva said. “I want to do something different, but I’m not sure what it is right now.
“The business takes all of my time. It’s 24/7. It’s my baby. I just don’t want to do this until I retire. I want some time off.”
While Treva is selling her business, she is hoping she can find someone who will take over her shop “and make it their own.“
Carrying on could mean offering a wide selection of dishes. Treva’s menu released on June 27, for instance, features daily lunch specials that include French onion soup, chorizo and cheese empanadas, Philly cheese steaks and jerk chicken.
Chicken stews with biscuits is among the hot specialties from Treva’s. Photo / Treva’s
Treva also offers prepared items available in the freezer for take-home meals, such as Swedish meatballs, chicken pot pie and sausage ragu on polenta, lemony green pea and orzo soup (plus four other choices), brie en croute and ice cream.
Growing up in Tallahassee, Treva began working in the food industry at age 19 when she got a job at Chez Pierre. The fine dining restaurant was then at its original location on Adams Street (it later moved to Midtown, a predecessor of Table 23). She was a hostess but worked with pastry chef Ethan Kromhout.
When he opened the French bakery, Au Peche Mignon, in the early ‘90s, he asked her to join his staff, where she learned about making French pastry. Kromhout sold the business to Lisa and Joseph Gans, who still own it.
Treva later moved to Atlanta, working in other fields and restaurants, learning about all types of cooking.
Treva’s prepares a range of savory fare. Photo / Treva’s
“I worked with other chefs and I picked up a lot of information,” Treva said. “We all became friends and cooked for each other. It became a passion and I developed a love for ethnic foods.”
She got divorced and came back to Tallahassee, where she worked as a pastry chef at the popular Northeast restaurant, Sage. It had recently reopened following a fire that forced the fine dining restaurant to close for about five months.
Treva wasn’t there long when she heard about a new venture. An Italian market and deli called La Lanterna was selling its business. She bought the place and began creating her menu.
“What happened for me is that I started making food that my customers asked for,” Treva said. “They asked for bœuf bourguignon and I’d figure that out. I made empanadas. I learned to make tres leches cake – and I had never made it before in my life. But that’s how it developed.”
Gingerbread cookies are among the holiday goodes at Treva’s Pastries and Fine Foods. Photo / Tallahassee Table
Treva’s pastry case is a marvel. I could spend an hour trying to make a decision. During the holidays, it’s tougher. I almost always load up on Treva’s Thanksgiving pies, ginger bread cookies and her Christmas cake, bûche de Noël.
Treva’s is still open so stop by before someone else picks up the mantle.
“I’m ready to move on,” she said. “But I’d like to pass it on.”
If you go …
Treva’s is at 2766 Capital Circle NE; 850-765-0811.
Hours: noon to 6 p.m. Tuesday to Friday; noon to 4 p.m. Saturday. Closed Sunday-Monday.
Website: http://www.trevas.net/
