Interview with Nichole’s Fine Pastry & Cafe

By Rick Gion and Nichole Hensen

rickgion@gmail.com

The wait is finally over. Those who have visited Nichole’s Fine Pastry & Cafe lately know about the recent major additions and renovations that have taken place over the past several months. There have also been some delicious additions to the menus. Nichole Hensen, owner of Nichole’s Fine Pastry & Cafe, sat down with the High Plains Reader to tell us about the improvements to her popular bakery and restaurant.

HPR: Tell us about the renovations and additions to Nichole's.

Nichole: The majority of our renovations were focused on increasing the size of our savory kitchen and upgrading our equipment. In the process, some walls came down to unite some spaces and make our floor plan more efficient. During renovations we also acquired a new space that will have a retail focus. Currently, this space offers many local (and some imported) culinary-related items like eggs, butter, pasta, sauces, crackers, teas, cured meats and a selection of grab and go food and beverage options.The plan is to continue to add to those selections as time goes on. We are still accepting suggestions from the community on items they’d like to see for sale in this space. Please email suggestions to info@nicholesfinepastry.com.

HPR: What can patrons look forward to in the newly renovated space?

Nichole: Our guests can look forward to a bigger savory selection as well as enhanced options. While enjoying these new food and beverage options, guests can also now choose to have table service rather than just counter service.

HPR: Tell us about the new menus.

Nichole: Our new menus include a brunch menu running from 10 a.m. to 2 p.m., a lunch menu that starts at 11 a.m. and continues into the evening, and lastly a cocktail menu. Some favorites from those menus include our eggs Benedict, a walleye sandwich and choosing a taste or a full glass of wine from the 16-bottle dispenser.

HPR: Brunch is definitely popular right now. Tell us about your brunch.

Nichole: The Fargo-Moorhead community loves brunch. This is something we’re excited to be able to offer. We feel we have the entire package when looking for the best spot to brunch. You won’t find a better breakfast pastry or Bloody Mary to start your experience. The service will be thoughtful and attentive.

HPR: Also tell us about the lunch menu.

Nichole: Our lunch menu is great tasting, offers healthful selections and is designed to be price kind. Both the walleye sandwich and chicken piccata sandwich have been favorites so far.

HPR: Are there a couple of food items that you're excited about?

Nichole: The shrimp and soba noodle salad, the avocado toast with hash browns and the housemade granola (also available for purchase in the retail space).

HPR: Will you have dinner offerings at some point?

Nichole: Yes, we will begin dinner service Tuesday, September 23.

HPR: Tell us about your new bar and what's offered.

Nichole: We have added a liquor license, so we’re now offering a full bar. The counter area has been redesigned with bar stools and a lounge area behind. The fan favorites have been our house made sangria and our cranberry hibiscus cosmopolitan. We will also be offering seasonal cocktails as we go forward.

HPR: Do you still offer the great pastries and sweet treats? Any new items?

Nichole: Yes, of course. All of the favorites are back in the case. Always quite a few new items on the wish list to make. We should have mousse fingers and mousse domes soon.

HPR: Do you still offer all the great coffees and other specialty drinks?

Nichole: Yes, we still offer a great coffee and traditional espresso menu. We are actually using our espresso in a lot of our new cocktails as well. We have a signature espresso martini, and going into dinner service, we will offer Irish coffee and an affogato.

Rick Gion administers a Facebook food group called “Fargo-Moorhead Eats” that’s dedicated to the area’s great cooks and cuisine. The group now has over 50,000 followers. Check it out, join, and feel free to post items about your local culinary adventures and home cooking. And, while you’re at it, also join the Instagram and TikTok pages. Rick is also a featured guest on Prairie Public Radio’s “Main Street.” His weekly segment about food called “Prairie Plates” airs between 3 and 4 p.m. every Wednesday on 91.9 FM.