Only in Emporia: Slices of Heaven at Vault Meats & Cheeses

Becky Mishler, owner and operator of Vault Meats & Cheeses, strides through the door of Mulready’s Pub with a platter of fresh olive sourdough bread, an assortment of fruit and, of course, cheese. Fromager d’affinois with truffle, a double-cream cow’s milk French cheese with Italian truffles, to be exact. “I’m trying it out for the store,” she says, smiling. “This is work.”

We are barely ten minutes into our interview before the cheese and nibbles start to draw people to our table, curious and eager for a taste.

Mishler generously welcomes them and offers each a taste.

One man takes a bite, and his eyes roll back in his head. He chews slowly. “Oh! That’s like butter. It’s so...rich.”

Another person shows up at the table, takes the offered slice of cheese on apple and proclaims, “Life is good.”

Good cheese has a magic to it. It seems to pull people out of their thoughts and worries, like a pause button for a busy mind. It isn’t just food; it is an experience.

Mishler delights in sharing it with others.

“The unifying part about food is everybody eats. Everybody has their strong opinions, and nobody is wrong. That’s why the kitchen, or a cheese plate, gathers a crowd,” says Mishler.

Vault Meats & Cheeses has everything you need to draw your own

crowd. The shop at 509 Commercial Street boasts a wide variety of cheeses, charcuterie and frozen locally sourced meats, fresh-baked bread, plus an assortment of nuts, olives, pickled vegetables, crackers, spreads and more.

Mishler knows not everyone has a broad knowledge of cheese and charcuterie, but that shouldn’t dissuade anyone from dropping in to shop. “I think for a lot of people, the intimidation factor makes it seem high stress coming into a place like Vault. But nothing is intimidating in my store. We are just going to talk about food, and I’m going to give you a little piece to taste. I’m going to help you find the thing you think is yum. I’m your guide up the cheese mountain,” she says.

It is evident she loves helping people zero in and find the flavors they’ll love. She’s always eager to suggest what pairings work best, be it fruits, meats, wines or bread.

The bread is another unique part of what Vault has to offer. All the bread is made in-house by baker Chad DeCrow, also known as Chad the Breadman. He keeps the shop regularly stocked with sourdough, honey whole wheat, traditional baguette, white bread, French bread and garlic and olive oil crostini.

But he also bakes weekly specials. Some are beloved customer favorites he rotates in and out, like cheddar jalapeno, focaccia and ‘Everything But The Bagel’ sourdough, to name a few. During the holidays, he bakes classics like stollen and hot cross buns. Other specials are new creations, often influenced by the season and locally available ingredients.

He enjoys the creativity bread allows. “One of my favorites is the Greek sourdough, which, of course, has feta cheese, sundried tomatoes, capers, olives, garlic and oregano. I mean, just how great is that!” says DeCrow. “It’s Greek salad minus the lettuce.”

“I love making bread. I believe that is why my bread is so delicious,” says DeCrow.

Mishler and DeCrow elevate food beyond mere sustenance. For anyone who loves food, the offerings at Vault Meats & Cheeses will inspire, delight and satisfy your food curious soul.