The two business partners and friends met through connections in the music industry. Jaouen is a musician and Conjerti Jr. works in licensing. They discussed how they could partner and thoughts drifted to a beverage that they are both passionate about. The whole process began in November of last year. "That’s why education from our perspective is important," Conjerti Jr. added.
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Hours
With the explosive growth of craft beverages in the state, one can’t help wondering if a bust will come soon, particularly in a niche drink like cider. “I want it to be a place where you can enjoy beverages, but also a place where you want to eat,” DiFranco said. Mullers is also planning a variety of special events, such as a tap takeover by the Syracuse area’s 1911 Established Distillery on Dec. 11 and a pub crawl with other bars inviting patrons to arrive in Santa Claus costumes. “You get couples that come in and one likes cider, one doesn’t,” DiFranco said.
Menu
They've gone directly from farms and reached out to craft cider importers like Brooklyn-based Rowan (home of some amazing ciders like downstate's Aaron Burr and Vermont's Eden). Mullers has already garnered over 700 Facebook likes. The 1,500-square-foot bar, which will be adorned with reclaimed barn wood and other rustic touches, will have room to seat about 45 people. There will be 12 draft ciders and 100 bottled options to choose from. The older of the two, Mullers Cider House, recently changed hands and has expanded its menu to include beer.
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Every cider on draft is from New York State, including local selections from Blue Toad Cider. Half of the bottles are a mix of mostly New York and domestic ciders, while the other half are imported from European countries like France, Ireland, and Scotland. The cider house serves a selection of panini, soups, salads, and charcuterie, and the bread is sourced locally from Baker Street Bakery. "Initially we weren't able to source everything locally," Jaouen says, "but our goal is to switch to all local or Upstate New York products."
Locations
“We will never can our cider,” Bly said, noting that he has opened a cider he bottled five years ago and it tasted just as good as when it was bottled. Bly strives to create ciders in the traditional vein – they taste more like gently sparkling wines than a sweet alternative to beer. You won’t find a super-sweet beverage at Seed + Stone. The cider maker uses juice from varieties of apples known as bittersweet and bittersharp grown in the Finger Lakes specifically for making heritage style cider. Seed + Stone has the industrial-chic look common in new food and beverage businesses. The space was a former engine repair shop that the pair gutted and cleaned to make an airy space.
Don Cotter from Naked Dove Brewing Company will make six different beer cocktails with a selection of Naked Dove beers. Appetizers and an informative lecture on cocktail history round out the evening. Tickets are $43 and can be purchased by searching for the event name at eventbrite.com. Please give us your information to read Jagged Mountain Brewery’s story of survival and community building in a post-pandemic world. I was as stunned as any when I first heard the news 30 years ago that O.J. Applications are now being accepted for the sixth annual Grow-NY food and agriculture business competition.
Comprehensive survey of NY’s grape industry planned for 2024
"There’s not a lot of exposure to these ciders in our area. We want to bring the world to Rochester." "I think that with the passion we have for this, that we have for cider, we’re going to be able to expose people to a whole other world that they weren’t aware of." Following up from the previous Chow Hound, The Playhouse/Swillburger has obtained its liquor license — so prepare for classic arcade game battle with a beer in your hand.
The new owners as of Nov. 1 are Michael DiFranco of Buffalo and William Kellerman, who moved to Rochester to manage the bar. DiFranco said he had worked at Verizon with the previous owners and asked Kellerman to join him in the cider venture. According to Jaouen, there were just five hard cider producers in this state five years ago. Other changes at the bar include a pizza oven as DiFranco and Kellerman strive to broader Mullers’ reputation to include its food, too. Co-owner Bill Bly came out of retirement to create a business that would lure his daughter, Chris, back to the area.
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The longevity of the visit improves if there’s an alternative to cider on the menu, he said. Urbanites have already found the bar, making it popular place to be on a Friday evening. Seed + Stone’s regular hours are Thursdays through Saturdays.
Meanwhile, the newer cider operation, Seed + Stone Cidery, was making hard cider for two years in the basement of the Hungerford Building on East Main Street and selling it wholesale before it opened a tasting room. Seed + Stone’s retail space opened on the first floor of the Hungerford, 1115 East Main St., in September. Besides a range of house-made ciders and guest ciders, Seed + Stone carries a selection of beers on tap, mead, and Black Button Distillery products.
Customers settle onto metal stools lined up along wood-topped bar tables. The walls feature vintage photos of cider making. "We want to bring back that mix of the American and what they’re doing over there in Europe," Jaouen said, noting that cider was the alcoholic drink of choice prior to Prohibition. "It’s kind of like what people are doing with craft beer right now, something like those hopped ciders and different casked stuff. Once you get into it, you fall into drinking nothing but cider." There also will be a focus on gourmet kettle corn as the staple food item. Mullers had a specialized kettle corn cooker constructed for its space.
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