Started as a mobile operation in 2022, Brew Peddler is now serving its craft coffee creations from a storefront in the Manito Shopping Center, at 802 E. 29th, between Rite Aid and Ross Dress for Less stores.

The café had its soft opening on Sept. 6 and is scheduled to hold its grand opening later this week.

“I’ve been dreaming about it for 10 years,” says Andrew Tye, who co-owns Brew Peddler with his wife, Elizabeth Tye.

Brew Peddler, a trade name for Tyeco Foods LLC, of Spokane, started out as a coffee cart with a single espresso machine. From setting up at local farmer’s markets to catering private events, the mobile setup enabled the couple to learn some business basics and nail down a beverage menu.

“The goal was always to open a brick-and-mortar with it,” Andrew says.

The coffee cart also allowed Brew Peddler to get its name out there and build a customer base.

“It is pretty cool how many people we served at those events who have come here and now become regulars,” he says.

Brew Peddler is the couple's first entrepreneurial endeavor, but with resumés that likely would impress any Spokane restaurateur, they are no strangers to the culinary world.

In addition to managing the food program at a coffee shop, the Truckee, California, native also worked for numerous fine-dining establishments, including some that were Michelin-star rated. He also received an education from the Culinary Institute of America, in St. Helena, California.

Elizabeth began her culinary journey working at a high-end fine chocolate company. She then worked for various bakeries, and eventually worked at Bouchon Bakery, in Yountville, California.

Bouchon Bakery is owned by renowned chef and restaurateur Thomas Keller. His three-star Michelin-rated restaurant, The French Laundry, is located down the road from Bouchon Bakery.

“Working there was like going to culinary school in a way,” Andrew says of his wife’s experience. “It’s extremely intense to work there.”

Elizabeth then worked for San Francisco-based Ritual Coffee Roasters. Andrew says Ritual Coffee Roasters brought a high-end craft to the coffee industry.

“That definitely helped form our vision of how to do coffee,” he says. “I just want to do what we do here really, really well.”

Elizabeth moved into an accounting career after her time with the San Francisco coffee company. She now has an accounting consultant job, but handles the books at Brew Peddler and helps with menu development, among other roles with the South Hill café.

Primarily because they have family in the area, the Tyes moved to Spokane in 2020 after finding out their first of two children was on the way.

While much of his background is in fine dining, Andrew says the late nights and long hours at restaurants are difficult. That’s part of his reason for opting to open a café.

“I wanted to do something interesting with food,” he says. “I felt like I could do it with a café, and coffee is a big passion of mine too.”

Attention to detail, derived from years of meeting the lofty standards of previous employers, is among the qualities that Andrew hopes will set Brew Peddler apart from many other coffee shops in Spokane.

“We felt like there’s a void to the level of craft that we’re trying to deliver here,” he says of Brew Peddler, which has a staff of three employees.

From the precise dose measurements used for espresso, to the methodical way milk is steamed, to the hand-whipped cream used in Italian sodas, there’s a level of skill and discipline behind the drinks at Brew Peddler, he contends.

He makes all of the syrups and other flavorings for drinks from scratch. It’s a source of fulfillment for him.

“I haven’t been working in the food world, so that’s a little bit of an outlet for me, food wise,” he says.

Brew Peddler also roasts its own coffee.

Food will be available at the café beginning this week, Andrew adds.

“We’re going to start with a really concise pastry menu,” he says.

Initial food items will include a couple of scones—one sweet and one savory—a few different tarts, and some vegan and gluten-free options. All of the food items will be made from scratch, he says.

The menu at Brew Peddler will change on a seasonal basis. Andrew tries to source local ingredients at their peak ripeness as much as possible.

“Food’s just so much better that way,” he says. “I think seasonality will distinguish us, even on the beverage menu.” 

Brew Peddler will rely heavily on nearby farms.

“I think Spokane has a lot of really awesome farms here to source from,” he says.

Brew Peddler will continue operating its mobile coffee cart and catering services, although on a more limited basis going forward, he says.

Brew Peddler is open 6 a.m.-4 p.m. Tuesday through Saturday, but Andrew says it will soon be open seven days a week.