Dining With Denise Neil

Reverie owner sets open date for new shop, opens yet another business

Construction on the interior of the new Reverie Coffee Roasters and Founder’s Bakery space has begun at 2611 E. Douglas, and owner Andrew Gough is pinpointing a mid-November opening date.

Meanwhile, he’s already opened another side business next door.

Lyceum at Reverie is a new event space that Gough plans to rent out for meetings, smaller parties, wedding receptions and other events. It has 1,500 square feet can hold between 50 and 100 people.

“We have a ton of people ask us for event space. They love the coffee shop, but we don’t have the ability to do it here,” he said of his shop at 2611 E. Douglas.

The Lyceum, which has 1,500 square feet, also is used by Gough for barista training. A lyceum is a place where educational programs and lectures are presented, so the staff thought the name fit the space well.

People who use the space also can have baked goods catered and have an on-site espresso bar. The room has Wi-Fi and A/V capabilities, private restrooms and a catering prep kitchen.

In other Reverie news, Gough’s longtime head coffee roaster Ian Miller just left the business to focus on his own venture, Little Lion Ice Cream. Gough has hired Beau Harris to replace him.

Gough, who opened Reverie in 2013 at 2611 E. Douglas, announced his plan to move and expand his business last August. Reverie and Founder’s will be adjoined in the former Kimzey Eilert Medical Supplies space at 2202 E. Douglas. Founders Bakery will be in the corner spot and will offer quick-prepared coffees and bakery items like croissants, scones, muffins, and galettes that can be enjoyed in house or taken to go in bulk.

The space to the east of Founder’s will be Reverie, which will have more seating and will be designed for those who want to linger over coffee, craft beer, wine and cocktails. The new Reverie also will offer breakfast and lunch, Gough said, and the menu will focus on brunch-type items like poached eggs with salmon, custom-made sausages and more.

Stay tuned for updates on the construction.

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