Maple Street Cafe cooks up comfort food on cold day


Dorothy Fairbairn, of Sedalia, a cook at the Maple Street Cafe and Bake Shop in Cole Camp, was busy at the grill cooking for a group of 10 people around noon Thursday. Fairbairn was cooking hearty comfort foods for patrons and had a large pot of cheeseburger soup on the stove. Earlier that morning she had prepared chili.


Maple Street cook Dorothy Fairbair, said she had been at the cafe since 8 a.m. Thursday and had made a special order of large molasses cookies for a customer, plus caramel-apple muffins.


Dorothy Fairbairn, Maple Street Cafe cook, preps the plates for a church alliance group of 10 at the cafe. The group had ordered cheeseburger soup and homemade focacccia bread. Jonathan Koehn, right, son of owner Audra Koehn, grabs supplies for Fairbairn. Koehn said he was filling in for his mother Thursday.


Fairbairn adds Maple Street’s signature focacccia bread to plates at the cafe Thursday. The bread is made using owner Audra Koehn’s recipe. The cafe and bake shop’s winter hours are 8 a.m. to 1:30 p.m Monday through Friday and 8 to 10:30 a.m. Saturdays. They are closed Sundays.


Dorothy Fairbairn, of Sedalia, a cook at the Maple Street Cafe and Bake Shop in Cole Camp, was busy at the grill cooking for a group of 10 people around noon Thursday. Fairbairn was cooking hearty comfort foods for patrons and had a large pot of cheeseburger soup on the stove. Earlier that morning she had prepared chili.
http://sedaliademocrat.com/wp-content/uploads/2016/01/web1_TSD012216ColeCamp-1.jpgDorothy Fairbairn, of Sedalia, a cook at the Maple Street Cafe and Bake Shop in Cole Camp, was busy at the grill cooking for a group of 10 people around noon Thursday. Fairbairn was cooking hearty comfort foods for patrons and had a large pot of cheeseburger soup on the stove. Earlier that morning she had prepared chili.

Maple Street cook Dorothy Fairbair, said she had been at the cafe since 8 a.m. Thursday and had made a special order of large molasses cookies for a customer, plus caramel-apple muffins.
http://sedaliademocrat.com/wp-content/uploads/2016/01/web1_TSD012216ColeCamp-2.jpgMaple Street cook Dorothy Fairbair, said she had been at the cafe since 8 a.m. Thursday and had made a special order of large molasses cookies for a customer, plus caramel-apple muffins.

Dorothy Fairbairn, Maple Street Cafe cook, preps the plates for a church alliance group of 10 at the cafe. The group had ordered cheeseburger soup and homemade focacccia bread. Jonathan Koehn, right, son of owner Audra Koehn, grabs supplies for Fairbairn. Koehn said he was filling in for his mother Thursday.
http://sedaliademocrat.com/wp-content/uploads/2016/01/web1_TSD012216ColeCamp-3.jpgDorothy Fairbairn, Maple Street Cafe cook, preps the plates for a church alliance group of 10 at the cafe. The group had ordered cheeseburger soup and homemade focacccia bread. Jonathan Koehn, right, son of owner Audra Koehn, grabs supplies for Fairbairn. Koehn said he was filling in for his mother Thursday.

Fairbairn adds Maple Street’s signature focacccia bread to plates at the cafe Thursday. The bread is made using owner Audra Koehn’s recipe. The cafe and bake shop’s winter hours are 8 a.m. to 1:30 p.m Monday through Friday and 8 to 10:30 a.m. Saturdays. They are closed Sundays.
http://sedaliademocrat.com/wp-content/uploads/2016/01/web1_TSD012216ColeCamp-4jpg.jpgFairbairn adds Maple Street’s signature focacccia bread to plates at the cafe Thursday. The bread is made using owner Audra Koehn’s recipe. The cafe and bake shop’s winter hours are 8 a.m. to 1:30 p.m Monday through Friday and 8 to 10:30 a.m. Saturdays. They are closed Sundays.

Dorothy Fairbairn, of Sedalia, a cook at the Maple Street Cafe and Bake Shop in Cole Camp, was busy at the grill cooking for a group of 10 people around noon Thursday. Fairbairn was cooking hearty comfort foods for patrons and had a large pot of cheeseburger soup on the stove. Earlier that morning she had prepared chili.

Maple Street cook Dorothy Fairbair, said she had been at the cafe since 8 a.m. Thursday and had made a special order of large molasses cookies for a customer, plus caramel-apple muffins.

Dorothy Fairbairn, Maple Street Cafe cook, preps the plates for a church alliance group of 10 at the cafe. The group had ordered cheeseburger soup and homemade focacccia bread. Jonathan Koehn, right, son of owner Audra Koehn, grabs supplies for Fairbairn. Koehn said he was filling in for his mother Thursday.

Fairbairn adds Maple Street’s signature focacccia bread to plates at the cafe Thursday. The bread is made using owner Audra Koehn’s recipe. The cafe and bake shop’s winter hours are 8 a.m. to 1:30 p.m Monday through Friday and 8 to 10:30 a.m. Saturdays. They are closed Sundays.

Sedalia Democrat
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