Grand Re-Opening at Crossings Café Today

Imagine a cafe with a menu and ambiance that nourishes both body and soul—that's Dan Perry's goal, the new owner at .

Two months ago, Perry took over the management of the café located across the street from the San Antonio Caltrain Station. To celebrate, today, June 17 between 4 p.m. and 8 p.m., he invites the community to enjoy the music of the J.C. Smith Blues Band, get their antioxidant levels checked and of course, sample food and beverages.

A former bakery owner in Scotland and formerly a teacher at the Waldorf School, he missed mixing things together and watching them grow.

"Working in a bakery is like raising children," Perry, 45, said. "Some need more salt or honey. Others just need more time in the over."

This care Perry hopes to bring to the baked goods and other items on the menu that will be prepared fresh on the premises everyday. The café operates from 7:30 a.m. to 3:30 p.m.

Currently Perry's transitioning the café from its current vendors to others that would provide him with organic, fair-trade and biodynamic ingredients. Biodynamic ingredients promote sustainable agricultural ways, according to him.

"My experience shows it's important where you draw your energy," he said. "The world could be better if we were more conscious of that."

But in addition to the food, Perry wants to do something different for the neighborhood. He envisions live music and poetry readings at the café, at least monthly, he shared.

While he's not ready to offer this type of entertainment yet, Perry really hopes he can.

"It all depends on what will be generated from the community." he said. "I'm trying to respond to what the community wants."

One resident of The Crossings neighborhood, Denzil Joseph, comes every day to eat and drink the chai tea.

"Something else I like is the atmosphere," he said. "I think Dan has a good vision for the place."

Perry is indeed excited about the grand re-opening and what the future has in store.

"I'm excited, yes, because I'm already experiencing that there is a lot of business to be generated," Perry said of the large baked good orders he's received from local businesses.

"I think there is a need for what we do," he said. "I love my work as a baker."