The Old Five Notch Farm
Pack a picnic to learn all about fiber arts and then visit with farm animals such as alpacas, pigs, chickens, llamas and donkeys. Tours can be booked through the website.
50 Old Five Notch Road, Edgefield, S.C.
theoldfivenotchfarm.com 

White Hills Lavender Farm
Visit the farm Fridays and Saturdays during the peak season to walk among the lavender fields and shop for handmade goods like soap, scrubs, culinary lavender, tea and more.
1419 Fort Creek Road, Dearing
whitehillsfarm.us

Gurosik’s Berry Plantation
Pick strawberries and fresh flowers! Then shop the market for local produce and treats. Enjoy a picnic, feed the fish and observe the bee apiary. 
345 Briggs Road, North Augusta, S.C.
gurosiksberryplantation.com

Blue House Farm
Depending on the season, pick blueberries, muscadines, scuppernongs and flowers. Check their Facebook page for hours.
279 Old Blythe Road, Harlem
facebook.com/bluehousefarmgeorgia 

Boondock Farms
Open from 10 a.m.–2 p.m. every Saturday, the shop stocks jams and jellies, fresh produce, tomato pie, local honey and more. Every second Saturday is a vendor festival with artists, farmers and food vendors.
755 Foreman Street, Jackson, S.C.
boondockfarms.com 

Woods Farm Market
Shop farm goods, produce, cold treats, plants and gifts in the comfort of a local shop. The frequent live music and food trucks make it a fun event for families.
7000 Woodside Executive Court, Aiken, S.C.
facebook.com/woodsmarketandgarden 

As seen in the June/July 2023 issue of Augusta magazine.

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Augusta has lots of well-known coffee chains and local, niche coffee shops, but until now a middle option was missing — an expeditious drive-through experience with cheerful faces and a wide variety of drinks. The newest addition to Augusta’s coffee scene, 7 Brew, is filling the void with tried and true techniques for the ultimate combination of efficiency, quality and experience.

The national brand has quickly grown in local popularity with one location at 105 Charlestowne Way opened earlier this year, another set to open this summer on Peach Orchard Road and more to come by the end of the year. With seven unique drinks developed and offered at the original “stand” in Rogers, Ark., and endless combinations available including different flavors, syrups, alternative milks and more, it’s easy to find a new favorite drink or create your own from scratch. 

“You can customize it however you want,” says stand manager, Isaac Mincks. “And if you want to try something new, you can always ask your barista what they like to drink.”

Not in the mood for coffee and still need a pick-me-up? The menu has smoothies, shakes, soda water and over 30 flavors of their 7-Energy drinks. As Mincks points out, “We have something for people who really need a boost in the morning or whenever they choose.” Since everything is so customizable, 7 Brew has created systems for speed optimization. 

The concept of drive-through coffee shops has been widely popular on the West Coast for years. The original owners of 7 Brew were from Oregon and knew their home in Arkansas would benefit from the business model. The East Coast is now embracing the unique approach to the daily brew. The staff greets customers with a smile, taking orders using an iPad, to expedite the process and build relationships. “Yes, it’s a drive-through. Yes, it’s a coffee shop. But we’re trying to give you an incredible experience every time we see you,” says Mincks. “We are doing our best to develop relationships [in the community].” 

A great place to start is one of the originals, available hot, iced or frozen:

• Blondie — caramel and vanilla breve
• Brunette — hazelnut and caramel mocha
• Smooth 7 — white chocolate and Irish cream breve
• Cinnamon Roll — white chocolate and brown sugar cinnamon
• White Chocolate Mocha — white and milk chocolate mocha
• German Chocolate — coconut and caramel mocha
• Triple 7 — a Smooth 7 with six espresso shots

As seen in the June/July issue of Augusta magazine.

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The newest adventure for Kelsey Lucius, owner of Bottom Line Bakery, was technically the original one. Before the bakery doors opened, a food trailer had always been the plan as a low-pressure way to use her skills in the kitchen to build a personal business. Having already established a strong following through her cottage bakery — filling a bottomless queue of custom orders — she knew she could grow and expand.

“I was looking into buying a finished trailer,” says Lucius, “but after adding up the cost I realized it was astronomical.” With a capable and supportive family around her, building her own seemed like a possibility. In May 2021, she purchased an empty shell of a trailer and she and her boyfriend (now husband) got to work. 

One month later, she admitted she’d hit capacity and couldn’t wait for more space. So, despite having a partially built food trailer and the added stress of moving across town to her dream home, she signed a two-year lease to open the Bottom Line Bakery store location in Evans. “I’m over here throwing caution to the wind,” jokes Lucius. “The support is honestly bewildering but phenomenal to me!”

The trailer project had to be put on hold for the bakery build-out and opening. By 2022, Lucius and her staff had a good rhythm in place and the trailer project resumed. 

“My husband Joe did all the electric, secured the generator and helped my dad run the plumbing. It was insane, but we got it all done.”

Dubbed Salty Tomatoes, after Lucius’ favorite nickname given to her by a coworker, the food trailer has provided an excellent way to get out into the community with a new and creative menu. 

Since their first event in August 2022, they’ve routinely sold out of Smash Burgers, participated in food truck festivals and developed systems to maximize efficiency while minimizing waste. “We now have the time and experience of being in the trenches,” she says. “We’ve grown so much together!”

Besides the popular, customizable Smash Burgers, the food truck has menu options like Cubans and other handhelds, pie and cake from the bakery, and they even have plans to add frozen treats for summer. 

Seasonal options rotate and there are custom menus for wedding rentals or other big events. Besides Food Truck Fridays, one of her favorite ways to get into the community is when they are invited to neighborhoods. Nothing beats a fresh meal or sweet treat after hours of swimming at the pool or spending time with friends enjoying the summer days.

To make inquiries or to keep up with the Salty Tomatoes food truck, follow them on Instagram at @SaltyTomatoes_ and @BottomLineBakery or visit saltytom.com and bottomlinebakery.com.

As seen in the June/July issue of Augusta magazine.

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Creativity and love have been instrumental in building Kim Campbell’s charcuterie board business. Her inviting approach has landed her a spot on WRDW’s Morning Mix multiple times, sharing her love for food and community with viewers. Campbell enjoys thinking outside the box to build the perfect culinary combinations for her customers — whether it’s a board for summer camp kids, a formal evening event, a bridal/baby shower or a special date night in, her motto is: “If you can eat it, you can put it on a board!” 

“I grew up eating Publix fried chicken, cabbage, turnip greens, steak and casseroles, church cookbook food. Anything Southern — my Granny’s chicken and rice, smoked mullet from the Gulf, my dad’s arroz con pollo and pork chops over rice every Sunday. I learned how to make french fries in a single-wide trailer up on the Suwannee River,” says Campbell. 

Though a native Floridian, she’s lived all over the South and traveled extensively, cultivating her palate by trying new things. “Traveling is the biggest inspiration for my creativity. When we go to New York, the flowers on the side of the street in Chelsea will get my mind going.”

Respect for the art of food applies to the kitchen as well. A job at Williams Sonoma in the early 2000s, a vast collection of cookbooks and creating dishes for her family of growing boys led Campbell to build her skills and appreciate beautiful food expressions. She found a particular love in charcuterie, cheese and snack boards displayed elegantly for easy hosting. “Some people may think it’s a grown-up Lunchable,” she says. “And it is! You can keep it straightforward or you can elevate it. Adding beauty to what you eat plays into your mindset. It’s part of self-care. It’s part of loving others. You can serve blue box mac and cheese, but do a smoked gouda mac and cheese and it elevates it. It’s elevating the common.” 

There’s a fine balance, though. “Food misses the mark if it’s so pretty that you don’t want to eat it. What I love most is everyone gathered around it. Food facilitates conversation which facilitates community. Feeding people is one way I love people.” 

You can use cheddar and pepperoni, or you can use aged cheese and local honey. Campbell points out that charcuterie boards are particularly helpful for those who want to try just a bite of something new or for young, more selective eaters like one of her sons. 

Campbell takes board orders at least three days in advance via Instagram at @kimcampbellcreative or email at kimberlycampbell316@gmail.com. Charcuterie cups are also available. Whether for graduation parties, holidays or to make any day a special day, Kim Campbell can create a stunning and tasty board for any occasion.

Appears in the May 2023 issue of Augusta magazine.

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I have fond memories of getting pizza as a kid with family or friends. It was a rare outing for special food that equaled quality time and lots of laughs. I have found that, for most people, pizza is often associated with good times and good people. That hasn’t seem to change throughout my life, and I’m happy to say that I’ve recently discovered a new favorite spot to get a slice, Pizza Central.

 The family-friendly atmosphere reflects the ownership. Brothers-in-law Darren Bennett and Tom Duke married sisters and spent years of family vacations plotting how they could get their families in the same town. So, when Pizza Central came up for sale, Duke suggested the venture to Bennett and they decided to go for it. “First thing you check is the product and we fell in love with it,” says Duke.

 It’s hard to beat a product that is made with so much care. The kitchen has two people dedicated to making the 75-100 pounds of pizza dough — requiring a 24-hour proof — each day from scratch, prepping for the following day and rolling out each dough by hand as orders come in. Wanting to make sure that dietary restrictions don’t limit a fun dinner, they have developed a gluten-free crust and a wonderful cauliflower crust, which is “exposed to the direct flame of the oven on both sides to get crispy.”

 Each pizza dough is then given its appropriate toppings, or fillings in the case of their famous calzones. Duke’s favorite calzone is the Destroyer, loaded with tons of meat, jalapeños and extra cheese. “I like spice, it’s fantastic! It’s the only thing I would order for three to four years.” Bennett is keen on the Deluxe, also with extra cheese but less spice and a wide variety of meats and veggies. Pepperoni is a fan favorite, of course, but if you’d like something more personalized you can build your own.

 With 16 taps of craft beer and popular staples, customers can pair that perfect pizza with a glass of beer or wine. There’s sure to be the perfect brew for your favorite pie. “We wanted it to be family-friendly, but also if you want to come hang out at a bar, we’ve got a big one. We’re not going for a sports-bar feel. We want families to feel comfortable as well as individuals and couples who want to hang out at a bar.”

The team backs up their words with actions, eating dinner together as a large family every week. At Pizza Central that feeling extends to the staff — many of whom have been with the team since the beginning, and include Duke’s and Bennett’s daughters. Located in the same shopping center as Home Depot in Evans, Pizza Central is where you can find the best pizza, calzones and specialty Italian dishes to share with all your favorite people.

Appears in the May 2023 issue of Augusta magazine.

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The art of tea is generally lost on Americans. We know there’s more to it than sticking a bag of leaves in hot water, but what that artistry actually looks like seems fancy, complicated and foreign. Melissa Parrent hopes to bring the culture of tea to Augustans, while making it accessible to the average person.

Despite growing up with little knowledge of tea, a career in the coffee industry led her to Peet’s Coffee & Tea, in a job where the focus on tea required several weeks of training, specifically for their extensive tea offerings. This gave her the opportunity to work with the company’s regional tea educator. But after leaving California and coming to Augusta, she found herself missing the tea and the community she’d grown to love. 

Parrent wanted back in the industry. She discovered Ubora and fell in love with the team and community. She also saw an opportunity to help elevate their tea selection. With Ubora’s emphasis on excellence, the owners were happy to give the tea expert the freedom to overhaul their selection and to train staff on proper preparations. Unable to find the exact tea she wanted from one specific company, Parrent took on the monumental task of experimenting, blending and creating a whole line of custom teas from scratch.

So far she’s brought five teas to the Ubora line, investing time and energy in each one. “Every single tea that you see here is something that took a while to bring on,” she says. Having researched ratios, tried samples from all over the world and developed relationships with importers from specific estates, each tea has endless possibilities. Parrent notes, “You can do anything with teas,” pointing out the versatility of each blend. Tea can be enjoyed hot or cold, blended with milk, added to cocktails or cooked into food.

To highlight these special blends and help the community feel more comfortable with the process of brewing tea, Parrent has started teaching “cupping” classes at Ubora. The process is similar to learning about coffee or whiskey — understanding the processing of leaves in specific ways for specific blends, tasting tea subtleties, the importance of temperature/measurements and more. 

Each class features a different local bakery and is a great date or girls’ night. Limited seating allows for a fun, hands-on approach in a small setting. To sign up or for more information, visit uboracoffee.com or purchase any of the exclusive teas at the Ubora roastery, 1128 Jones Street, downtown.

Appears in the February/March 2023 issue of Augusta Magazine. 

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Classic chocolate covered strawberries are a special  treat no matter the time of year — Valentine’s Day, Mother’s Day, Christmas, birthday celebration or any event in between! Entrepreneur Tori Taylor started The Red Berry Co. because she loves chocolate covered strawberries no matter the day. “I love all holidays equally, but I’d say my birthday is my favorite. I’ve literally gotten chocolate covered strawberries since I was like, 10,” she says. 

After years of sampling different versions, she tried her hand at making them, insisting on perfection. “Finding quality strawberries is the most time-consuming part,” she says “I’m so picky.” During the summer months she works with Gurosik’s Berry Plantation to provide the freshest local strawberries. The rest of the year she uses Fresh Market to get perfect strawberries out of season.

Along with the quality of the treat — sourcing the best organic strawberries and tempering chocolate to perfection — the level of artistic expression for each strawberry is paramount. From water-colored artful images to detailed and themed designs, The Red Berry Co. can create endless customizations for a delectable dessert any time of year. “I really enjoy interacting with people and making holidays special,” says Taylor.

Even simple designs feature embellishments like sugar, edible glitter or lovely swirled chocolate. “I’ve been an artist since I picked up a pencil … the strawberries were an outlet for my creativity that felt meaningful because people were gifting them and enjoying them and I could focus on the quality of the strawberries,” she says. “I see them as edible art.” 

Order two weeks in advance for themed chocolate covered strawberries — perfect for baby or bridal showers, birthdays, holidays and special occasions. Chocolate options at The Red Berry Co. range from white to milk to dark and occasionally flavored chocolates like salted caramel, peanut butter and peppermint. 

Minimum orders start around $35/dozen. Place an order online at theredberryco.com. Find them on Instagram at @theredberrycompany, and get information on special pop ups, seasonal designs, events, markets and collaborations with other local businesses!

Appears in the February/March issue of Augusta Magazine. 

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Ramiro Galvin, the owner of Munchies Lab, loves doing things differently and has surrounded himself with people who are similarly creative in the kitchen. The Mexican-born chef has a cultivated background, having lived on the West Coast as a kid before moving to Augusta in his teens. With professional experience in the restaurant industry, Galvin opened El Rey with his family six years ago.

The popular Mexican restaurant provided Galvin with the confidence and resources to recently create something new, unlike anything Augusta has experienced. “I want people to think ‘I can’t compare this to any other place because there is no other place like it,’” he explains. Munchies Lab is managing to do just that. Backed by his family and surrounded by a creative kitchen staff, Galvin encourages his employees to think outside the box. 

The new restaurant has a unique take on the classic, everyday favorites. It’s comfort food with a twist, featuring vibes straight out of Southern California. Why have pizza when you could have Pizza Birria? Or a regular baked potato when you could choose The Mexican with steak strips, onions, avocado, cheese and cilantro? You don’t have to decide between sushi and burritos when there are options like the Flaming Roll Sushi-Rito with fried chicken, cream cheese, buffalo ranch and Hot Cheetos dust.

The menu changes about once a month. The ever-evolving options always include a “Chef’s Choice” for those who are feeling brave, which can be ordered in “Not Too Hungry” (regular) and “I’m Starving” (extra large) sizes. The “Chef’s Choice” option gives the kitchen free rein to create something new, often becoming a future regular menu item.

Whether you decide to order a huge Munchies Box stuffed with traditional wings and fries to fill a crowd or give the staff full creative license to create a new dish, your food horizons will expand to new heights at Munchies Lab. You can experience the Instagram-worthy food in person at 1022 Walton Way, 11 a.m. to 9 p.m. Monday through Saturday, or use the DoorDash app for local delivery. 

Appears in the February/March issue of Augusta Magazine. 

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