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TRENDS

Southern Grit

Fresh Take on Classic Beignets

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ou’ll find San Antonio’s best beignets — the golden brown, pillowy doughnuts synonymous with New Orleans — at Southern Grit, a popup dedicated to great taste and unique flavors, served with hot coffee. Michael Grimes and his wife, Elisa Treviño, established Southern Grit as a creative sauces and condiments business in 2016, but their time as a small business in an oversaturated market led them to pair their passion for sauces with beignets. Grimes drew from his experiences — from making beignets in St. Louis restaurants to his culinary training at St. Philip’s College and working for chef Bruce Auden at Biga on the Banks — while Treviño helped manage the business side and develop relationships with customers. The couple began hosting pop-up events at coffee shops throughout San Antonio in early 2017, growing their team with employees Janel Ortega and Gizzelle Mena-Fernandez, before finding a weekend home at the Pearl Farmers Market. 60

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F L A V O R • sacurrent.com

Photos & Text By: Lea Thompson

“I’ve never really liked to repeat recipes because I always have new ideas,” Grimes said. Customers look for traditional and “churro” beignets, as well as new flavors like cilantro pesto and cotija cheese or pomegranate lavender, each weekend. Thanks to a new mobile trailer, they can expect to see Southern Grit set up shop at spots throughout the city. Aside from the beignets themselves, the most exciting thing about Southern Grit is how well the staff works in unison. While Grimes rolls and cuts the dough, Ortega oversees the frying process, Mena-Fernandez finishes the beignets with powdered sugar or the weekly sauce while Treviño takes orders from the long lines until a “Sold Out” sign appears. Southern Grit goes through nearly 200 pounds of dough a day,

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Flavor Winter 2018  

Flavor Winter 2018