Rachel and Eric Knoll moved to Fairhope from Atlanta four years ago. They have always wanted to own a business of their own and spent quite a while researching options. Their results presented them the opportunity to visit St. Augustine, Florida and the headquarters of a company called The Spice & Tea Exchange. After some due diligence and conversation with other franchise owners across the country, the Knoll’s procured the rights to the territory that is now home to their cozy location in the heart of Downtown Fairhope.
A little more than a year ago Rachel and Eric opened The Spice and Tea Exchange on De La Mare Avenue. It is an extensive showcase of exquisite teas, spices, herbs, salts, peppers, sugars and more that are sourced from all over the world.
If you are a tea aficionado or foodie you will be impressed and amazed at everything that this shop has to offer. A high-quality, diverse assortment of products are offered in a sensory shopping experience. All of their blends are mixed and packaged on site by a knowledgeable staff that is eager to help customers find easy ways to create unique and flavorful food through the use of teas, spice blends, and various culinary techniques.
A variety of tea cups/mugs and accessories, salt blocks and spice sampler sets are available along with other prepackaged gift bundles and candles. You can browse their selection of complimentary recipe cards that highlight popular dishes using spices, herbs, salts and other ingredients that are available. They even have rice and pasta mixes. While browsing, go ahead and choose a tea to enjoy while you’re there. Freshly brewed in 12, 16 and 24 ounce sizes – hot or iced.
Whether you are entertaining, meal prepping or just need some quick flavor tips to add some diversity to your own recipes – The Spice and Tea Exchange of Fairhope has you covered. Stop by and see how they can kick it up a notch!
The Spice & Tea Exchange • 323 De La Mare Avenue, Fairhope • (251) 219-0339
Persistence is just part of Nonie Taul’s personality. When this mom’s oldest child, Annie started complaining of frequent stomach aches, Nonie did what any mom would do. After several doctors visits and a noticeable weight loss, Taul’s daughter was referred to a gastroenterologist. Annie was diagnosed with Celiac Disease, an autoimmune disorder where the ingestion of gluten can lead to the damage in the small intestine. The dietary changes that took place in the Taul household were also adopted by Nonie. After the omission of all things gluten, Nonie began to notice how much better she felt.
It’s been over twenty years since this duo worked together near the beginning of both of their culinary journeys. Ryan Glass met Chris Litts during his final stage of training after culinary school. Glass did his externship under Litts at the Martini House in St. Helena, Napa County, California.
When the staff at Buck’s Diner learned of the impending sale of the building that housed Fairhope’s beloved breakfast/meat and three spot, they spent the final few weeks celebrating the longevity and success of the restaurant with friends, loyal patrons that had become like family, vendors, and all of the regular supporters that made this Fairhope icon a popular dining spot for more than eleven years.
When Cambodian born Saran Ing arrived in Houston, Texas he established himself in the fried confectionary arena and learned the ins and outs of perfecting the pastries that we refer to as doughnuts (or donuts).
William Bill E. Stitt’s passion for bacon began as an assignment in a college speech class where he had to develop a business model for a product. He narrowed it down to bourbon, bloody marys or bacon. Spending his career in the food and beverage industry those same interests grew over the years. Bill E. has done extensive research on bacon and the bacon making process. He has tasted every kind of bacon imaginable. Not being able to find a product that especially wowed him, he started making his own.
Chris Capps was just being inquisitive when he thought he would 
her 9th year of operation at Church Street’s Bay Breeze Cafe in Downtown Fairhope. This Fairhope native’s inspiration comes from her “needing to get a job” while she was in school. Throughout her college career, Julie was fortunate to have worked with some food service folks that were well trained and passionate about the profession. She took that opportunity to learn all she could. After obtaining her Masters Degree in Athletic Training, Julie worked for Troy University. She returned to Fairhope to be closer to family.
Eat Beat 