The new owners remain true to the founder’s vision: to provide great coffee to an underserved neighborhood.
Buzzing cafe officially relaunched on Valentine’s Day – a fitting day for what its founder wanted, a caffeinated love letter to the Rose Park neighborhood of Salt Lake City.
New owners Dominic Oliver and Sierra Hibl bought Buzzed from Trina Perezwho converted an old FedEx truck into a mobile coffee unit in 2016. Perez couldn’t get a good cup of coffee in Rose Park, and she knew her neighbors couldn’t either.
“It’s totally underserved,” Oliver said. “The only other cafe here is Maverik or 7-11. That’s it. We have a pretty solid list of regulars passing through. Most of them live in the region.
When Perez became a mom a few years ago, it became harder to keep regular hours with the truck. She met Oliver through the Italian American Civic League of Utah and handed over the keys in early February. (The literal keys are still in Oliver’s hands, as Hibl and the rest of the crew learn to ride a shifter.)
During its opening week, Buzzed parked at its usual Rose Park location at 960 W. 100 North, right next to the Centro Unico parking lot. On a recent sunny winter morning, neighbors lined up outside the window as Thomas, Dominic’s brother and Buzzed’s barista, served drip coffee and quick-made specialty drinks including chai Dirty, Mexican Mocha, Crimson Mist, and Love Potion (which is only available in February; Oliver says there’s a mint drink on deck for March for St. Pat’s) . Many people also opted for the cronuts, baked by Vosen’s Bread Paradise.
In the afternoon, Buzzed headed downtown, where many Rose Park residents work. “We try not to go any further than 200 or 300 South – we want to give people easy access no matter where we are,” Oliver said. (Find the truck schedule on Instagram, @buzzedcoffeetruck.)
“We love the neighborhood,” Hibl added. “We love the connection the truck already has with the people here, so we want to be consistent in providing them with quality coffee options.”
Originally, Hibl and Oliver planned to open a daytime cafe in mortar brick, the downtown site at 228 S. Edison St. where Campos Coffee once lived — but discovered it was prohibited due to Utah liquor laws. Plan B parked a coffee truck next to the bar, and Oliver originally envisioned an Italian theme.
When the pair met Perez, they realized it made more sense to adopt his truck, maintain the brand image and serve his established audience.
“We were going to retrofit our own truck from the bottom up, and then we met Trina,” Hibl said. “She was like, ‘This is one of my passion projects — I don’t have the energy to put in right now, but I want someone who’s connected to the community and wants to keep it here, and wants it. grow .’ And we were like, ‘Yeah, that’s definitely something we’re interested in.’ »
Hibl said she and Oliver, as youngsters, also chose a food truck over a physical location because of the lower cost of entry, which makes it easier to experiment with the menu, drinks and times. . They’ll continue to grow Buzzed, but add gelato, cannolis, biscotti and affogato – vanilla gelato with two shots of espresso poured on top. “It’s the only way to drink pure espresso!” Hibl burst out laughing.
The other change at Buzzed is the beans: Hibl’s dad and uncle are co-owners Park City Coffee Roasters, which provides some of the highest quality coffee beans in the state. It roasts Buzzed’s custom house blend, as well as a Cafe de Oyo blend with Mexican coffee beans, cocoa, and cinnamon. Buzzed has bags of both blends for sale, along with a roaster espresso, an organic Mexican, and a decaf.
“The decaf is the one we added that Trina hadn’t done before,” Oliver added. “We don’t get it from the espresso machine very often, but it’s nice to have people on hand, especially if we’re going to be open later in the day where you have people wanting the flavor, but not caffeine.
Oliver said he and Hibl would actually like to be open much later in the day, parking downtown at night to serve people leaving bars and nightclubs. “Maybe it’s because I’m Italian, but I like to have my coffee late at night,” he laughs. “But we are primarily here to serve the Rose Park community for sure,” he added. “So we will extend our hours.”
The two also hope to open a physical cafe for their commissioner, Sugar space, later this summer. That way, if they’re attending an event (like the educators they served on a recent Teacher Appreciation Day), there’s always a presence in the neighborhood.
“People here are so nice,” Oliver said. “There are a lot fewer problems here with people arriving and waiting for their orders,” Hibl agreed. “It’s just a really relaxed vibe. Everyone understands that I’m ordering a coffee, and yes, I’d like it right away – but it’s going to take them a second to do it.