The surprisingly small world behind Cambridge and Somerville's cafe scene

"“The baking team was quite small, so it was really just a group of friends,” Murphy said. Early prototypes impressed Bagelsaurus owner Mary Ting Hyatt, who encouraged Murphy to sell her muffins pop-up style alongside the shop's internet-famous staples. “Mary was a great sounding board and was paying it forward because she came out of Cutty's,” Murphy said, referencing the Brookline deli where Ting Hyatt got her start."

"That kind of hand-off isn't unusual within the Cambridge-Somerville cafe world. Over time, an unofficial culinary network has formed - a collection of bakeries and cafes linked by staff, approach, and origin. Jennifer Park and Tucker Lewis, owners of Forge Baking Company, are central to that latticework. They operate four Cambridge-Somerville cafes, including Diesel Cafe in Davis Square, which they opened in 1999 with a big lease and self-financed kitchen equipment."

"Today, Diesel is a neighborhood institution with a tangible local following - and even a bit of Hollywood pull after a recent visit from Amy Poehler. Though, occupancy costs remain high. Across Park and Lewis' locations - Diesel, Bloc, and Forge - the defining notes are consistent: mellow espresso drinks, fresh sandwiches, fast-moving pastries, and relaxed vibes. Behind the scenes, centralized baking and a team of around 80, supported by floating trainers, keep the system moving."

"“There's healthy competition and also camaraderie,” Park said. “It's a really small world.”"

A Greater Boston coffee scene is shaped by shared staff, spin-off bakeries, and longtime friendships. A founder developed English muffin techniques through early morning work at a Cambridge bagel shop, then expanded her baking at a Union Square bakery. A shop owner encouraged pop-up sales after early prototypes impressed her, and mentorship continued through prior experience at another deli. Similar hand-offs connect bakeries and cafes across Cambridge and Somerville through staff backgrounds and shared approaches. Owners of a baking company run multiple cafes with mellow espresso drinks, fresh sandwiches, fast-moving pastries, and relaxed atmospheres. Centralized baking and a team supported by trainers help maintain operations, while competition and camaraderie coexist.

Read at Boston.com