Just like (a cooler, younger) grandma’s


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  • photo by BECCA TUCKER



What made you decide to open up Fannie’s now?

Stephanie: This place opening up.

Brittney: We really wanted to be in the Village of Warwick. We know a lot of people and we have a following here. People know us from La Petite and The Grange [restaurants where they worked].

Who’s Fannie?

S: It’s me. My grandma always wanted to nickname me Fannie, as a nickname for Stephanie. I was always like, why would you want to call me Fannie? I don’t want to be called Fannie! Now it’s endearing.

Describe the concept for the restaurant.

B: We wanted it to feel like you’re at grandma’s house, but like if grandma was super cool – and young. Just feel at home, and loved. And that we would source, obviously, locally and seasonally.

Who are your local suppliers?

S: High Breeze Farm, Lowland Farm for our meat, Peg’s Eggs, Scheuermann Farm for produce.

Are you looking for more?

B: If someone in the community was growing a ton of whatever, I’d say that sounds great, I’ll buy some of that. If you’re spreading the wealth around, a little bit here and a little bit there, it’s better for everyone.

Do you have a garden?

B: We always have herbs. We just don’t have a lot of space where we live, but one day.

What’s your favorite thing on the menu to cook?

S: I’m the barista, so for me the Fannies Latte is my favorite, with maple syrup and cardamom and fresh whipped cream on top.

B: Baking the bread is my favorite.

Do you get up really early, like we all imagine bakers do?

B: I get up at 5 and I’m here at 6.

Is it peaceful at that hour?

B: Oh yeah. The buses are lined up outside. There’s nobody around. I don’t turn the lights on, I just let the sunrise come through the window.

You two are life partners. Is it hard to work together?

B: We’ve always worked together. And we’ve been best friends for such a long time, it’s natural. It would be weird if we didn’t work together.

If you weren’t in the restaurant business what would you be doing?

B: I guess I would be farming.

S: I would be an artist if I could make my money doing my own art. I have a studio in town; I’m trying to still balance. But the restaurant world and art world is like a big collaboration. I find that the people sitting in restaurants are artists, or admirers of art.

What do you do to run the restaurant sustainably?

S: We compost everything and feed it to the chickens at High Breeze Farm. We use compostable to-go cups. We try to limit napkin use. Some of our food scraps go to our dog. We take all of the zest from the oranges we use for juice to make marmalade.

B: Our cleaning products are all natural. All of our egg cartons go back to Peg [of Peg’s Eggs & Honey] and she reuses them. Our garbage at the end of the night is just stuff we can’t feed to the chickens.

Any unexpected challenges?

S: One thing maybe is that everything’s made from scratch, so it’s not going to be so quick.

B: Yeah, certain dishes — like the baked eggs takes 20 minutes. Sometimes people get impatient. But we tell them, that’s just how long it takes to cook.

What’s your best seller?

B: Tamales. My grandmother’s Mexican so that’s where that comes from. We had them at Applefest, and two separate people tried to bite through the corn husks, and I was like, ‘Oh excuse me, you have to unwrap it.’ I was like, I don’t know if I should keep this on the menu… and then that’s the thing we sell the most.

Interview by Cheyenne Boccia


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