The Cafe at GARTH offers a unique setting located on the second floor of the Gallery. Our special house blend is specially roasted locally by Vintage Coffee Works. Have a cup of coffee or tea as you wander around the gallery. Relax. Let time pass in our comfortable atmosphere. Surf the web via our free wi-fi. To keep up to date on the latest café hubbub, be sure to ‘friend’ us on Facebook.

Hours of operation:
Tuesday–Friday: 8 am–5 pm
Saturday: 8 am–1 pm

Our Coffee & Tea
Our House Blend Coffee has been lovingly roasted by master roaster, Matthew Pennington of Lancaster County’s Vintage Coffee Works. This House Blend has been specially blended and roasted exclusively for Café Garth. Our coffee is roasted and ground as needed in order to maintain the freshest, richest brew possible.

Coffees from Vintage Coffee Works are small batch roasted using their meticulously restored Royal No. 5 Roaster manufactured around 1905 in Hornell, New York. It took Mr. Pennington nearly two years to return this classic roaster to useful service. As it had over a hundred years ago, once again, it is used to roast some of the freshest arabica beans available in our region.Vintage Coffee Works also supplies the cafe at Garth with the most delicious, speciality loose leaf teas found anywhere. To order the house blend online, visit us here.

Our Chocolate by Master Chocolatier, Frederic Loraschi!

After learning his craft in France and working with some of the most prestigious Chefs all over Europe, Frederic Loraschi creates unique chocolates for luxury hotels such as The Ritz-Carlton Laguna Niguel, The Original Ritz-Carlton Boston, and The Hotel Hershey as Executive Pastry Chef. Frederic places great importance on the world of flavors and makes no compromise with the sourcing of ingredients—using rare cocoa beans from Africa and South America, along with organic cinnamon from Sri-Lanka, vanilla from Papua New Guinea, Rooibos tea from South Africa, thyme honey from Spain, and other ingredients from unique spots around the world. Ingredients are meticulously blended together until the perfect combination is finally achieved. This studied process can take days, weeks, or even months.Frederic Loraschi’s chocolate creations have been featured in many publications and television programs. He has appeared on TLC’s World Chocolate Masters and, recently, on the Food Network’s Sweet Genius, hosted by Ron Ben-Israel.

We have developed our own signature café coffee/chocolate drinks, but if there’s something special you’re interested in, just ask—we’ll try to make it just the way you like it.