0

Wild Flour Cafe is a leap of faith for Sarah Edmonds

Wild Flour restaurant owner Sarah Edmonds took a leap of faith recently, investing every bit of her life savings to breathe new life into the old Corner Cafe on Dawson Road.

Wild Flour restaurant owner Sarah Edmonds took a leap of faith recently, investing every bit of her life savings to breathe new life into the old Corner Cafe on Dawson Road.

ALBANY — Several months ago, when she heard the Corner Cafe on Dawson Road was closing its doors, Sarah Edmonds realized it was time to bring her vision to life.

“I called Larry Walden and said I wanted to rent the space,” Edmonds said. “I knew I wanted to have my own restaurant one day if the right one became available … and I always loved this place. I used to come here a lot and always thought it was a fun place — and I had a vision.”

That vision was The Wild Flour Cafe, which opened earlier this month. The new eatery is a leap of faith for Edmonds, especially considering that getting the nascent business up and running depleted all of her bank account.

“I put every bit of money I had into this place, but never batted an eye,” she said. ” I am confident I can make this thing work.”

When reached Friday, Edmonds said she was coming off her busiest day at the new restaurant.

“I’ve been very pleased so far,” Edmonds said. “Business has been above and beyond what I dreamed about. When we were getting the place ready to open people would drop in all the time and ask ‘how much longer until you open?’ It took longer than I anticipated because I’d always think of something else I wanted to do to the place.”

Not only did she invest her entire life savings in the business, she is also investing almost every waking hour to it.

“I just feel I need to be here. If you haven’t figured it out by now I am very particular,” said Edmonds.

The cafe is open for breakfast and lunch from 7 a.m. to 2 p.m. Monday through Saturday and 8 a.m. to 2 p.m. on Sunday. The menu features breakfast fare, sandwiches, salads and other specialized items.

And what does she have planned for the future?

“Right now the place is complete, and all I want to do is make it work,” said Edmonds. “I think I’d like to add to the menu and begin to work in some specials, but I’m not going to worry about that for a bit. Still, there is always room for improvement.”