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Recipes, not products.
Nothing here came out of a corporate spec sheet. The biscuits are made from scratch, the gravy every morning, and the cinnamon-roll dough is mixed by hand.
Brenda Failor opened Penelope's in a corner storefront on Pioneers Boulevard in 2014. It has been a family-run homestyle breakfast cafe ever since — everything made from scratch, coffee always on.
Penelope's Lil' Cafe opened in a corner storefront on Pioneers Boulevard in 2014. It has been a homestyle breakfast cafe ever since — the kind of place where the coffee is always on and the regulars have their tables.
The cinnamon rolls are baked fresh every morning. The biscuits and gravy are made from scratch. The coffee is poured into heavy ceramic mugs and refilled before you ask.
More than a decade on, Brenda Failor is still in the kitchen most mornings. The cafe is small, the portions are generous, and the welcome is the same as it was on day one.
Nothing here comes out of a corporate spec sheet. The biscuit dough is folded by hand. The gravy is made from scratch every morning. The cinnamon-roll dough is mixed by hand and baked before the doors open.
The word travels because the food is honest and the coffee gets refilled before you ask.
Doors open at seven. The chalkboard goes up, the coffee starts brewing, and the regulars come in.
Nothing here came out of a corporate spec sheet. The biscuits are made from scratch, the gravy every morning, and the cinnamon-roll dough is mixed by hand.
If you finish, you weren't very hungry. The plates are sized for farmers, contractors, and people who've been up since five. Smaller appetites should plan to share.
Brewed dark. Refilled before you ask. Cream and sugar on every table. We don't charge for refills, and we won't tell you the kitchen is closed if you want one more.
Doors open at seven. The chalkboard goes up. The coffee starts brewing.