In this episode of South End Stoops, Cate Brinch sits down with Richard Gordon, owner of The Buttery and longtime South End resident. Richard shares how he transitioned from a 15-year career as a criminal prosecutor to building a neighborhood gathering space inspired by English university butteries. They discuss the importance of community connection, the impact of COVID on local routines, and the evolution of The Buttery from a small grab-and-go café to a full-service breakfast, lunch, and dinner destination. Richard also reflects on lessons in entrepreneurship, celebrity film moments, and the relationships that make the South End feel like home.

Key Points From This Episode:

[00:00:00] Introduction to Richard Gordon and the mission behind The Buttery.

[00:02:07] What a “buttery” is and the English university inspiration behind the concept.

[00:03:46] The impact of COVID on community gathering spaces and routines.

[00:04:28] Richard’s 15-year career as a criminal prosecutor before opening The Buttery.

[00:05:23] Learning the restaurant business firsthand at No. 9 Park before launching his own venture.

[00:06:42] The growth of The Buttery from a 500-square-foot grab-and-go to a 4,000-square-foot café with catering and a second location.

[00:07:49] Busiest days of the year and the realities of running a full-service restaurant.

[00:08:46] Inspiration from Joanne Chang and leading with daily involvement and attention to detail.

[00:09:55] Hollywood moments: Spotlight, The Tender Bar, and commercial shoots filmed at The Buttery.

[00:12:29] Rapid fire favorites: local restaurants and top menu picks at The Buttery.

[00:14:07] Sourcing coffee and tea, and building long-term vendor relationships.

[00:15:46] Iced coffee culture in Boston and year-round demand.

[00:16:07] The best-selling turkey chili and customer favorites.

[00:16:40] Advice for aspiring entrepreneurs: test your idea, prepare thoroughly, and follow your heart.

[00:18:12] The personal reward of building lasting relationships through business.

[00:20:09] Brick Street Bagels partnership and the power of pop-ups for new entrepreneurs.

[00:21:23] Where to find The Buttery on social media and in the South End.

Links:

Richard Gordon on LinkedIn: https://www.linkedin.com/in/richard-gordon-0505418/

South End Buttery: https://www.sebaboston.com/members/south-end-buttery/

In this episode of South End Stoop Sessions, Cate Brinch sits down with Spenser Payne, founder of Neighborhood Wines, to examine what natural wine really means and how it has shaped his approach to business and community in the South End. Spenser shares his journey from growing up in Seattle and playing baseball at Boston College to traveling through Europe, where an early experience with natural wine sparked a lasting interest.

The conversation explores how modern wine became industrialized, why labels don't tell the full story, and how low-intervention practices change both taste and experience. Spenser also discusses collaborations with local makers, hosting community events, and his upcoming restaurant and wine bar, Mondo, highlighting how food, wine, and shared spaces bring people together.

Key Points From This Episode:

(00:00:00) Intro

(00:01:09) Spenser Payne's background and long-term connection to the South End

(00:01:56) Early focus on baseball and minimal alcohol exposure during college

(00:03:12) Defining natural wine and how modern wine became industrialized

(00:04:01) Lack of ingredient transparency and labeling in wine

(00:05:18) Industrial interventions, additives, and how they affect how wine feels

(00:06:32) Wine as a shared, social product meant to bring people together

(00:07:39) Natural wine as a living product that changes over time

(00:08:36) Collaborations with local businesses and community pop-ups

(00:09:14) Holiday collaborations with Rowhouse, florists, and bakers

(00:09:45) What questions to ask when shopping for low-intervention wine

(00:11:41) Using importers as a guide to finding natural wines

(00:13:03) Ideal days off and lifestyle in the South End

(00:13:36) Announcement of upcoming restaurant and wine bar, Mondo

(00:14:11) Pop-up series and defining "New New England" food

(00:16:32) Phased approach to opening hours and programming

(00:18:19) A pivotal wine experience in Copenhagen that sparked deeper interest

(00:20:20) Removing intimidation and pretension from wine culture

(00:22:28) Wines that shaped Spenser's taste and buying philosophy

(00:24:23) How travel and baseball influenced Spenser's career path

(00:25:20) Hosting blind tastings and educational wine events at home

(00:26:53) Favorite South End restaurants and neighborhood growth

(00:27:58) Local makers to follow without brick-and-mortar spaces

(00:28:23) Fostering dogs and unexpected community impact

(00:30:37) Neighborhood Wines location and social media handles

A big thank you to our founding sponsor ⁠M. Flynn Jewelry⁠ for supporting the show and being such an important part of the neighborhood. Visit them at 46 Waltham Street in Boston's South End.

Find out more about Neighborhood Wines:

https://neighborhoodwines.com/

Follow Neighborhood Wines on IG:

https://www.instagram.com/p/CqvvanrutMW/

Find out more about South End Business Alliance:

⁠⁠⁠https://www.sebaboston.com/⁠⁠⁠

Follow South End Business Alliance on IG:

⁠⁠⁠https://www.instagram.com/southendbusiness⁠⁠⁠

Find out more about South End Local:

⁠⁠⁠https://www.southend-local.com/⁠⁠⁠

Follow South End Local on IG:

⁠⁠⁠https://www.instagram.com/southendlocal

In this episode of South End Stoop Sessions, Cate Brinch sits down with Joanne Chang, founder of Flour Bakery + Cafe and co-owner of Myers & Chang. Joanne shares how a chance encounter led her to open the first Flour location in the South End in 2000, long before the neighborhood became what it is today. She reflects on taking early risks, building strong relationships with landlords and mentors, and growing a business without a roadmap.

The conversation traces the evolution of Flour from a single bakery to a multi-location operation, exploring leadership, team development, and learning when to step back. Joanne also discusses community giving, sourcing decisions, and the lessons she's learned about communication, trust, and building a business that can grow beyond its founder.

Key Points From This Episode:

(00:00:00) Intro

(00:00:39) Joanne Chang on how she introduces herself and her early role in the South End

(00:01:13) Finding the original Flour location through chance and personal connections

(00:01:49) The state of the South End in 1999 and why opening there was a gamble

(00:03:37) What Washington Street looked like before development and transit improvements

(00:05:19) Choosing the location based on affordability, landlord support, and practicality

(00:06:22) The importance of landlord relationships when opening a brick-and-mortar business

(00:07:22) Early customers, hospital workers, and building a local customer base

(00:08:34) How customer expectations influenced Flour's product sizing and offerings

(00:09:18) Establishing core baked goods that remain on the menu today

(00:10:14) Advice from Gordon Hamersley and the decision to add sandwiches

(00:11:06) Mentors who shaped Joanne's early career and business approach

(00:11:26) The real story behind opening Myers & Chang

(00:14:36) Opening a second Flour location to support team growth

(00:16:08) Hiring well and learning to step out of the way

(00:16:54) The challenge of managing multiple locations and evolving leadership roles

(00:18:28) Letting go of daily production and trusting the team

(00:19:09) Collaborative sourcing and product decisions

(00:19:45) Joanne's everyday breakfast and approach to quality control

(00:21:32) Flour's mission-driven commitment to giving back

(00:22:49) Key community partners and long-term charitable focus

(00:24:35) Where Joanne spends most of her time today

(00:25:11) The unexpected Bobby Flay throwdown and its impact on Flour

(00:29:27) Running a business before online ordering and social media

(00:29:52) Favorite South End food memories

(00:30:18) Best-selling items at Flour and the origin of the Oreo

(00:31:28) Advice for aspiring bakery owners

(00:33:44) Reflections on leadership, clarity, and building a strong team

A big thank you to our founding sponsor M. Flynn Jewelry for supporting the show and being such an important part of the neighborhood. Visit them at 46 Waltham Street in Boston's South End.

Find out more about Joanne's story and Flour here: https://www.flourbakery.com/

Follow Flour Bakery & Cafe on IG:

https://www.instagram.com/flourbakeryandcafe/

Find out more about South End Business Alliance:

⁠⁠https://www.sebaboston.com/⁠⁠

Follow South End Business Alliance on IG:

⁠⁠https://www.instagram.com/southendbusiness⁠⁠

Find out more about South End Local:

⁠⁠https://www.southend-local.com/⁠⁠

Follow South End Local on IG:

⁠⁠https://www.instagram.com/southendlocal