While Sarah is the creative force behind the tearoom, her husband, Brad McCraken, helps her materialize it. They often test the recipes together, but Brad usually does the baking and prepares the tea sandwiches. Sarah takes care of plating the food and maintaining the inventory in the gift shop, among other things, and is admittedly obsessed about details.
“I literally sit down and drink the tea, and if I don’t like it, it doesn’t go on my menu,” says Sarah, who has tried to give customers a real smorgasbord of more than 45 teas.
By contrast, the tearoom’s food menu is rather simple, and that, she says, is by design. The scones are always heart-shaped and freshly baked and are served along with a slice of tea bread. Everyone receives four sandwiches—two of them cucumber. “It’s so classic,” Sarah asserts. “You can’t go to tea without a cucumber sandwich!” Fancy Chicken Salad, made with apricot jam and white raisins, is another tea-sandwich staple that doesn’t change. The fourth sandwich flavor, as well as the scone variety, rotates monthly. The three desserts also change regularly and usually include an imported French macaron, a mini cupcake, and a little parfait or, in summer, a fresh fruit cup.