COLE CAMP — Two popular Cole Camp eateries, The German Table and Sweet an’Tiques, recently moved into larger buildings making it possible to expand their seating arrangements and menu offerings.
The restaurant and the sweet shop are owned by three sisters, Sam Cole, Roxy Viebrock and Wanda Pritzel. The women moved Sweets an’Tiques into the building once occupied by The German Table, 111 E. Main St. The German Table was moved next door into the former Happy Trails Antique building, 107 E. Main St.
With more space, Sweets an’Tiques now offers breakfast tarts such as bacon/jalapeno, strawberry or tomato/basil/spinach. They also have a kitchen in the shop where they make homemade truffles, muffins, breakfast sandwiches, tarts, toffee, blueberry coffee cake, lemon curd pound cake and other treats.
“Everything is made from scratch,” Viebrock said. “My niece Kristine Cole comes in and makes all that on Monday. She’s my baker.”
New to the shop is a variety of honey ice cream, made by Giofre Apiaries, of Millersburg, and several gluten-free treats.
“It’s definitely been a good move I think,” Cole said at the sweet shop Wednesday. “We’ve seen a lot bigger groups over there (The German Table) and a lot more foot traffic here. Roxy’s kind of expanded her inventory here with what she sells and I think that’s a good thing.”
“The candy sales have been really growing,” Pritzel added. “Everybody loves them so they come back.”
Viebrock added that a woman going to visit family in Germany took a box of the shop’s truffles with her on the trip last week.
The sisters also sell antiques at the shop. One antique they are proud of is a 100-year-old German wine stein sitting on a shelf along the east wall. The shop also carries imported German linens and espresso coffees.
Cole said the move for The German Table increased the seating capacity from 30 people to approximately 80. New menu items have been added too.
“Every year I put something new on the menu,” she said. “We added something new to each category.”
They have added the Holstein schnitzel, a fried schnitzel with an over-easy egg and capers on the top. They have also added a smoked Hungarian bratwurst. Cole said both additions are selling well.
“We try to do a specialty dessert every weekend,” she added. “I do cheesecakes, some with Roxy’s toffee. Another one that sells real well is key lime and I have strawberry. I actually did an espresso (cheesecake) with a chocolate gauche on the top, and it sold pretty well.”
Cole said her cook, Jennifer Sallee, made a Bavarian chocolate torte last weekend that sold exceptionally well. Sallee also makes a Black Forest cake with homemade whipped cream, Kirschwasser and maraschino cherries.
The move has allowed The German Table to obtain a full liquor licence. Besides wine and German beer, they now offer schnapps and specialty after-dinner coffee drinks.
One of the greatest advantages of the larger building, Cole said, is the ability to take group reservations. She recently served a group of 22 from Whiteman Air Force Base and was planning on a group of 11 Wednesday evening.
“We accommodate a lot bigger groups now,” she noted. ” … People are really liking it.”
Cole decorated the restaurant’s west wall with a large painting of Neuschwanstein Castle created by Cole Camp artist Neil Heimsoth, and German antiques. She has also placed long wooden tables, or Stammtisch, translated to mean a table for regulars, down the center of the restaurant giving it a European feel. The tables, which are more than 100-years-old, were acquired from her church, Mt. Hulda Lutheran.
“It’s really neat to have something in your mind, and draw it out, and know you can see it,” Cole said of the tables. “This is what I had in mind, this is what I was thinking.”
On the largest night since opening in the new location, The German Table served 114 people.
“Over there, people sat down, and we fed them, and they need to move,” she said. “But here they can sit, and visit, and drink a beer and they can talk.”
She added that her work crew is amazing and also credits her 81-year-old mother Esther Schlesselman for helping out at the restaurant.
“She comes in everyday, she slices all the bread,” Cole said. “She makes the potato salad, I wouldn’t want to do it without her.”
Sweet an’Tiques is open from 7 to 11 a.m. Tuesday, from 7 a.m. to 4:30 p.m. Wednesday through Friday and from 9 a.m. to 5 p.m. Saturday. The German Table is open from 4:30 to 9 p.m. Wednesday through Saturday.
For more information call Sweets an’Tiques at 660-233-2294 and The German Table at 660-668-0019.
Sisters, from left, Sam Cole, Wanda Pritzel and Roxy Viebrock hold homemade truffles at Sweet an’Tiques Wednesday afternoon in Cole Camp. Sweets an’Tiques recently reopened in the building that used to house The German Table restaurant at 111 E. Main St. The German Table, also owned by the sisters, moved into a larger building next door to the sweet shop at 107 E. Main St.
Since moving into their new building, Sweets an’Tiques now offers breakfast tarts, back row from left, bacon/jalapeno, and strawberry, and in front, tomato/basil/spinach. They also added a variety of honey ice cream made by Giofre Apiaries, of Millersburg.
Jennifer Sallee, the cook at The German Table, tops a homemade Black Forest cake with whipped cream Wednesday afternoon in preparation for the restaurant’s 4:30 p.m. opening. The German Table offers a wide variety of homemade desserts and German cuisine.
Since moving into their new building, The German Table now seats approximately 80 people. Owner Sam Cole said visitors often enjoy having their photo taken in front of the painting of Neuschwanstein Castle created by Cole Camp artist Neil Heimsoth.
Cole Camp’s popular eateries offer more