A Hawley coffeehouse pays tribute to its past while also offering a modern menu.
Part of the Hawley Silk Mill complex at 8 Silk Mill Drive, Cocoon Coffeehouse and Bakery operates out of the building that formerly housed cocoons that provided silk for the former mill. Cocoon opened in 2010 and serves much more than coffee, with a menu consisting of breakfast items, salads, soups and more plus a variety of beverages ranging from traditional coffee to smoothies.
Chef’s Table recently chatted about the coffeehouse with Justin Genzlinger, owner and CEO of Settlers Hospitality Group, which owns the business.
Q: What is the history of the restaurant?
A: The little stone building that sits in the shadow of the Hawley Silk Mill once housed the cocoons that provided the silk for the thriving mill that operated here from 1880 to 1956. In 2009, a major revitalization began to convert the main building into a lifestyle center and the smaller building outside into a coffeehouse. The name, Cocoon, was chosen in tribute to the building’s past and took on a new meaning as people came here to “cocoon,” or gather together, to enjoy specialty coffee, food and conversation. The restaurant is part of the Settlers Hospitality family of properties.
Q: What kind of food do you serve, and what is available for people with special diets?
A: Cocoon Coffeehouse and Bakery offers breakfast, lunch, gourmet pastries and house-made bread. The menu boasts a variety of craveable dishes such as breakfast sandwiches and burritos, quiche, salads, paninis, soups and snacks. Fresh-brewed Electric City Roasting Co. coffee crafted from custom-blended beans is available in addition to lattes in a variety of flavors. Other beverage options include tea, smoothies, wine, beer, juice and soft drinks. Gluten-free and vegan options include a Breakfast Bowl made with potatoes, cheddar cheese, bacon or sausage; Vegan Chili; a Roasted Veggie Wrap and a decadent Flourless Chocolate Cake.
Q: What are your most-ordered menu items?
A: The pastry cases filled with house-made croissants, muffins, biscotti, sticky buns, cannoli, cookies and cupcakes are among the most popular items at Cocoon. Customers can expect decadent high-end desserts typical of those found at patisseries in major metropolitan cities.
Q: How did your menu come to be?
A: The concept is an everyday food, elevated. Each menu item is made with care from local farm ingredients. Offerings change to take advantage of the best that is in-season. It’s fresh, convenient, popular fare that people can feel good about eating while on the go.
Q: How would you describe the restaurant’s atmosphere?
A: The original stone walls create a cozy environment. The use of Edison lighting and other décor provide a nod to the building’s industrial past. The wide-open space is friendly, inviting and conducive to meeting up with friends.
Q: What type of seating do you offer?
A: There are several long gathering tables and chairs inside the restaurant that can accommodate a small number of guests. A patio area outside has bistro-style seating with a view of the mountains and adjacent Hawley Silk Mill.
Q: What kinds of promotions do you offer?
A: Frequent guests can enjoy a coffee club, which offers a free coffee after every 10th purchase. The barista will stamp your card after each order. When complete, return to the counter to redeem a free coffee. Every Sunday, the on-site bakery creates freshly made donuts in a variety of flavors including Boston Crème, Chai Glazed, Maple Bacon and Chocolate Turtle. There’s also a featured specialty coffee that spotlights the flavors of the season. For instance, right now we’re offering a shot of maple pancake flavor that can be added to any coffee, hot chocolate or latte.
Q: Do you offer catering, event space, etc.?
A: Yes, party platters of some of Cocoon’s most popular menu items are available with at least 24 hours’ notice. Breakfast, lunch and dessert options are available to accommodate small and large groups. A ready-to-eat breakfast for up to 12 people includes quiche, signature pastries, fruit salad, bagels with cream cheese and a box of coffee. A catered lunch may include three varieties of sandwiches or wraps, green salad, choice of fruit or grain salad, water, soft drinks and a bag of chips to serve up to 14 people. Cocoon Coffeehouse and Bakery is an intimate venue for rehearsal dinners, showers, birthday parties, meetings, book signings or any small gathering. The space can accommodate up to 40 guests.
Q: Are you currently offering delivery, takeout or curbside pickup?
A: Yes, delivery, takeout and curbside pickup are all available. The takeout menu may be found online at cocooncoffeehouse.com.
Q: Where do you see the restaurant headed in the future?
A: Recently, we expanded our grab-and-go options. The deli selections in the cold case include a variety of sandwiches and wraps such as Turkey and Swiss, Ham and Cheddar, Chicken Waldorf Salad, Tuna Salad and a Roasted Veggie Wrap. Customers may pick up ready-to-eat Caesar and Garden Salads, Fruit Salad, Yogurt and Granola Parfait as well as Hummus with Pita Chips. Cocoon also has shelves stocked with pantry staples such as honey, jam, pasta sauce and olive oil — all sourced within 200 miles of the Lake Wallenpaupack region. Customers will find German sausages, smoked ham and cold cuts as well as specialty cheeses in addition to local milk and eggs.
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: lrysz@timesshamrock.com; 570-348-9100 x5228.
