And get the recipe for their gorgeous green tomato salad
CM: You opened The Harbinger Cafe and Bakery in North Central in 2017. What’s the significance of the name?
CN: We chose the word “harbinger” because it meant we were something good coming to the community. While that was ambitious at the time, we’ve stayed true to our intentions, investing in the neighborhood and creating a space where locals and neighbors can visit, spend time, celebrate, enjoy, and share it with their loved ones.
CM: Harken opened two years later. Tell us about the vibe there.
CN: It’s a block off the Market, and we felt like visitors deserved a chance to get a local’s experience. It’s a small space but packed with character. Greer aligned the menu with Harbinger’s, though none of the recipes, aside from the Best Friend cookie, are repeated. It’s been really fun to have both a downtown and an uptown location that, while similar in ethos, have such distinct personalities.
CM: Why write a cookbook?
GG: We’ve been asked to share our recipes for years now. The cookbook is an opportunity to bring someone’s memories of our cafes into their homes. We also hope it’s an honest look at what opening and operating a bakery can look like, from our perspective, and helps give a little more context to me, Cam, and these shops that are our dreams come to life.
CM: The cafes are known for hearty but wholesome veg-forward eats. Does the cookbook echo that?
CN: We love veggies and highlight them. The cookbook represents our actual recipes, with lots of ways to get your eight servings in. Greer’s always had a knack for adding fruits and veggies where you least expect them—avocados in shortbread, sweet potato in bars, beets in frosting. She can be very sneaky.
CM: How did you decide on which recipes to include?
CN: There are more than 40 recipes but within many are component recipes—a compote here, a brittle there—so there’s a lot packed in! The ones that made the cut were based on what guests have asked for the most or what we felt people would feel confident making at home. The Best Friend cookie, the many salads and dressings, and the Choclava; the list goes on and on.
GG: I feel so proud of some of them and wanted them to get their moment—like the Sriracha Mama; I love that bar! Although we retired it, I’m happy that it can live on in this book. Owning a restaurant provides you with plenty of opportunities for humility and making mistakes, but sometimes it’s good to give yourself a pat on the back.
CM: Who wrote the delightful text?
GG: I did. It’s very stream of consciousness. Thankfully, Cameron stepped in and helped edit. When I was young, I imagined that I’d be a writer one day. Now, as a writer of recipes, maybe I’ve fulfilled that dream at least halfway. I grew up reading lots of cookbooks and loved the stories behind the recipes and the chefs. I still do. One of my first was Molly’s Cook Book from American Girl, and I still think about it whenever I make deviled eggs.
