Take a struggling, broom closet-sized French-centric cheese shop and relocate it to a space nearly 10 times its size; expand the menu to include from-scratch crêpes, heavenly panini, and homemade soups; hire a master French baker to whip up fresh baguettes and croissants; jam-pack your shelves with Teisseire flavored syrups and Carambar caramel candies, and add to your glorious selection of wonderful cheese, and what do you get? “A thriving business,” says owner Carolynn Dilworth. Right. And a winning one, at that.
Best Cheese Shop 2011