Yesterday I had the honor and pleasure of spending some time with my good friend Keval Bliss, founder of The Bliss Bar and a beautiful and powerful woman inside and out. We met at one of Echo Park’s local gems, a place called Stories Books and Cafe – a “stalwart supplier of written works and organic/fair trade coffee and espresso”.
Keval moved to Oreagon a couple of years ago, and I’ve been traveling a lot, so we haven’t seen each other for a long time. We both has plenty to share and lots of catching up to do. After getting each other up to speed we started talking about Keval’s plans to grow The Bliss Bar and the challenges she is facing.
The Bliss Bar was created as an expression of Keval’s commitment to making healthy lifestyle choices in general, and specifically around food. While her vision includes expanding into other realms such as entertainment, education, clothing and event production, her current focus is on growing the business and hopefully taking it global. That would entail some internal work such as increasing her sales and marketing efforts, as well as looking for outside investors to fund such activities as upgrading the brand, the product and the manufacturing process.
A few hours of intense and intentional conversation made us hungry, so we walked to a place called Sage Vegan Bistro on the other side of the block. That turned out to be an incredibly delicious move on our part.
Keval had the Pesto Croissant Club sandwich, and I had the Eggplant Parmesan sandwich – both turned out to be excellent choices. Simran, Keval’s beautiful 10-year-old daughter had the vegan “chicken” tenders, which were just as awesome.We were lucky enough to meet Mollie Angelheart, the owner of Sage Vegan Bistro. Mollie was born into a vegan lifestyle. Her father is the founder of Café Gratitude (local, organic, vegan restaurants) in LA, Northern California, and Kansas City. Even thought she never went to culinary school, she mastered the art of creating masterful flavor combinations that are mind-blowing for any vegan and foodie alike. She learned mostly from watching her dad cook when she was little. She has a lively personality and loves to talk about her food. The service is friendly and knowledgeable so feel free to ask for their advice. There is also a full ice cream selection for a sweet ending to a delicious meal. I love how Mollie describes her food as “vegan organic comfort food” – what could possibly be better than that?
Here’s a short video interview with Mollie we spontaneously shot on location: