On the heels of celebrating its 20th anniversary, Stone Creek Coffee Roasters is launching three new lines of coffee: Classics, Seasonal and Lab.
The Classic series – for consumers who just want a solid cup of coffee each morning – includes all-time favorites like Cream City Blend and Black Sheep Blend.
The Seasonal series is for the experimental type, and will include special selections of coffee that will change over the course of the year.
For coffee "geeks," the Lab series will offer some of the best coffees from around the world, showcasing the diversity of profiles, processing styles and varieties – many exclusively sourced from very small family farms.
New packaging design will reflect the reorganization of coffee offerings and give consumers an easy way to identify their favorites.
In addition to the new coffee series, Stone Creek will also be making interior improvements over the next six months to all of their locations. Enhancements include manual pour bars in each cafe, new artwork and environmental graphics to provide a consistent experience, as well as something the company is calling a "coffee inspiration wall."
"In addition to improving the quality and consistency of our coffee," says Stone Creek founder Eric Resch.
"We have been preparing for our cafe remodels which will be completed over the course of the year. All this work is being done to lay the foundation for the next 20 years. Ultimately, we are following our passions and are simply excited to share it with others."
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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