New Café, FOLK, To Open In Corktown This Spring


FOLK, an artisanal café, is slated to open this spring in Detroit’s Corktown district. The menu is inspired by the global and cultural backgrounds and travels of owners Kiki Louya and Rohani Foulkes, and will feature seasonal, made-from-scratch comfort foods. The 24-seat café will be located at 1701 Trumbull Ave. Suite B.

FOLK’s owners have a grocery and café that opened in 2016 called The Farmer’s Hand. It offers local, artisanal products and is in the same building as FOLK.

“We’ve been embraced by the Corktown and the Detroit community at The Farmer’s Hand, and are so excited to bring forth our vision for its sister space,” says Foulkes. “As an extension of The Farmer’s Hand, FOLK carries over the food philosophy of supporting and using ingredients that are of the highest quality, and as much as possible, locally or regionally-sourced.”

FOLK uses high-quality ingredients and techniques that have been passed down for generations and will create seasonal-fare inspired dishes. It was founded in hopes of gathering people together around homemade food and shared experiences. It aims to be a local place where people can enjoy breakfast or lunch in an inviting environment.

“We wanted to create a grounded, comfortable, and home-like setting for people to gather with friends, family, and neighbors and break bread in a beautiful yet casual setting,” says Louya. “At its heart, FOLK is farm-to-comfort – more than farm to fork, we truly believe our food nourishes the soul.”

The café will feature an all-day breakfast that will offer dishes made with fresh ingredients and grains, seeds, and flours. The menu will include options such as egg quiche, veggie hash, parfaits, and meat pies, all made in-house, from scratch.

For lunch or brunch, FOLK will also offer a selection of salads and grain bowls. The restaurant’s signature bread social will feature thick slices of toasted Zingerman’s bread topped with familiar and unique ingredients.

FOLK is currently looking for experienced hospitality staff to serve as baristas, cooks, kitchen hands, and runners. Plans to begin staff training is set for early March. Those interested can email

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