Doomed

A new café is opening at the end of our street. The space is what I call a “doomed location” because every business that goes in there doesn’t last long. In the ten years we’ve been on the street, it has been vacant half the time, and in the other half the location has seen the speedy demise of at least four previous enterprises.

Most recently it was a “formaggeria”, a cheese-centric café which billed itself as a “cheese laboratory”. It took them forever to complete their build out before opening — presumably cheese-makers have some unusual needs. In anticipation I developed fanciful expectations of the joys of having a cheese maker right down the street. When they finally opened, I was disappointed to find they offered a narrow range of unfamiliar products at exorbitant prices. It also dawned on me that I was not entirely comfortable eating laboratory outputs. Test cheese? I am no lab rat. Continue reading Doomed