48 Main Café and Creperie: A Belknap EDC Success Story
48 Main Café & Creperie started with passion, and a mission to connect with the local community by offering wholesome food and an inviting atmosphere. Meredith local, Patricia Basilere, opened 48 Main Café & Creperie in Meredith in August of 2016. Since then, the café has been a huge success!
“We didn’t want to just be a traditional café, so we decided to offer crepes and it has worked out very well. The crepes are our most popular item,” says Patricia. In addition to the sweet and savory crepes, 48 Main offers locally roasted coffee beans for their specialty coffee drinks and locally hand blended loose-leaf teas.
Customers can also enjoy real fruit smoothies, healthy acai smoothie bowls, breakfast sandwiches, local bagels, café bowls, salads and a variety of fresh baked pastries! When asked what makes her café unique, Patricia responded, “We are one of the only places in Meredith that offers the acai bowls, as well as espresso drinks.” The café also offers a welcoming and relaxing environment for customers to come and unwind.
In the Spring of 2021, Patricia was forced to find a new location due to no fault of her own. She reached out to Justin at Belknap EDC, who was able to help her secure a location and build out an entirely new restaurant. She also received business counseling from NH SBDC Business Advisor, Rita Toth.
“We were able to find a new location at 94 Main Street in Meredith. It is a perfect location, right across the street from the Meredith public library,” says Patricia. “We had the task of building out a new restaurant, and it all worked out very well. We were able to build out the restaurant the way we wanted and had some help from the Belknap Economic Development Council. We feel very fortunate to be in the location we are at.”
Justin Slattery, Executive Director at Belknap EDC said, “The team has just been so pleased to work with Trish, here in Meredith, and be able to help them grow and succeed in their new location. We look forward to continuing to work with them in the future.”