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Californians Go Crazy for A New Vegan Deli

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A vegan deli and bakery has opened in Berkley, California, and patrons don’t mind that they’re still working out the kinks.

Brother and sister team Peter Fikaris and Christina Stobing have had their trials in opening The Butcher’s Son. After their first location fell through, the duo rushed to get going, opening the doors in a new home on February 22nd. Without a menu or a stocked counter, they have still seen lines of people and are selling out of their signature sandwiches daily.

Bay Area Bites had a chance to check the place out, trying two of the current offerings; a meatball and mozzarella sandwich and their yuba skins pulled pork. Their non-vegan reporter was impressed! A glance at their Facebook posts has us drooling over their philly cheesestake and pineapple teriyaki roast.

Fikaris shared a bit about the labour intensive process of making his incredible faux food, saying “It can take up to four days of labor to make the feta.” That labour of love is responsible for creating something we want to know more about – the “drunken feta” on their menu.

The Butcher’s Son is set to have a full menu in about three weeks time. They’re pairing with a handful of local vegan bakers to bring in fresh bagels, croissants, and cheesecake. They also plan on offering cannollis, five to ten sandwiches at around $10.95 each, and burgers. Salads and side dishes are a given, and in time, the meats (like bologna and roast beef) and cheeses (like goat and cojita) used in all dishes should also be available for online purchase.

The future seems bright for this delicatessen! Vegans are known for supporting our own, and anything covered in melty, vegan cheese. 

Photo from Bay Area Bites

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