A black pear is an exotic and rare fruit, and became the inspiration for the name of a new farm-to-table restaurant in Barrington.

Black Pear, located next to East Bay Oyster Bar (formerly Pizzico) in the former Kozy Kitchen space, is offering a fresh take on traditional coffee houses with an emphasis on local products, ingredients and serves farm-to-table breakfast, lunch and ready-to-eat meals.

Visit Black Pear's Facebook page.

Manager Tiana Grenier said the response from customers has been good and since they opened last month and business has increased as word spreads.

“Many say they weren’t expecting this kind of business but that it was needed. We concentrate on great coffee and food,” she said.

A certified barista, Ms. Grenier worked at Seven Stars Bakery on Hope Street in Providence for seven years and has a passion for coffee.

“We use New Harvest Coffee — the organic blend — which is made in Pawtucket. There is nothing like a good cup of coffee. We have that covered here,” she said.

All the baked goods are locally sourced as well. The restaurant features Seven Stars breads, Olga’s Cup and Saucer breads, and baked goods from Ellie’s Bakery. Fresh produce is from local farms like Confreda Greenhouses and Farms, Ward’s Berry Farm, Shartner Farms, Casey Farm and Four Town Farm. The mobile market, Farm Fresh RI, delivers from these farms twice a week. Eggs and chicken comes from Baffoni Farm, also in Rhode Island.

Narragansett Creamery, RI Organics, Pablano Farm, Fox Point Pickling are just a few of the many companies with products carried at the café.

Black Pear has a very close relationship with Hope & Main, the Warren based culinary business incubator. The shop carries varied goods from Hope & Main and the partnership between Black Pear and the incubator is equally beneficial.

“They provide us with quality goods and we sell them. It’s a win-win,” Ms. Grenier said.

On a recently weekday morning, Barrington resident Dave Cambria made a quick stop in the café and grabbed some coffee to go on his way out of town.

“I like the convenience of the Black Pear and the coffee is great," he said. "I think this is a nice addition to the town and provides a healthy option for breakfast."

That sort of feedback is exactly what Ms. Grenier is looking for.

“Since we are brand new, data is very important to us. We have learned that many of our customers want gluten-free items. We can’t make changes and additions unless we know what the needs and wants are,” she said.

Although Black Pear is not a nut-free facility, the staff has been trained in safe handling practices.

With three part-time employees in the front of the shop and five full-time employees in the kitchen, providing good service is just as important as the quality of food. 

“We make sure the staff is aware of any allergies and other dietary restrictions our customers may require,” Ms. Grenier said.

Head chef is Todd Onorato, who brings many years of experience with him — he was a chef at Pizzico at both the Providence and Barrington locations.

“We work together, order together and sit down to come up with new menu items,” Ms. Grenier said.

The ready-to-eat foods have been a big success thus far, she said, including the homemade meatballs and chicken burgers. Black Pear make its own granola, muffins, brownies and quiche.

Nothing goes to waste at Black Pear. 

At the end of the night, leftover baked goods are brought to Amos House and Crossroads in Providence. They have a relationship with We Share Hope, a Rhode Island based food rescuer that locates, gathers, and distributes food to groups that feed the poor, distressed, and the under privileged. 

The restaurant offers indoor and outdoor seating, and free Wi-Fi.

Black Pear is open 7 a.m. until 7 p.m. seven days a week, although the door is unlocked at 6:30 a.m. for coffee and pastries.