Tipton Magazine February 2023

Serendipity

OWNER REINVENTS BOUTIQUE INTO EVENT RENTAL SERVICE

Writer / Julie Yates Photography Provided

This past fall, Mary Burchette reinvented her boutique, Serendipity, into an event rental and staging service business. After a short absence, the revamped business is back in the same spot with the same name. The concept fulfills an idea that Burchette had a desire to do for several years.

Serendipity not only rents interesting furniture and decorative elements for

weddings, anniversaries and other milestone celebrations, but for other events as well. Schools and community theatre will find plenty of set design inspiration. It also offers home staging for houses on the realty market and props for photos.

“I initially opened the boutique in March 2021,” Burchette says. “I have always loved vintage, and I sold a variety of things such as bath bombs, unique cards and a bit of furniture. It was mostly a gift shop that had items no other business around sold and

people couldn’t get anywhere else.”

However, another thought had been brewing. Before being in the retail business, Burchette was a preschool teacher for 16 years. About five years ago, a friend she taught with got married. Her wedding was vintage style, held in a barn. The décor was comprised of items she found on Facebook.

“At the time I thought, what a great idea. I kept it in the back of my mind. I made lifetime friends through the boutique, but as

Owner Mary Burchette

much as I enjoyed it, I still wanted to pursue the idea of renting vintage pieces for events. I reached out on Facebook and asked a lot of questions,” Burchette says.

“When I helped a friend doing florals at a wedding, I thought renting pieces for events would be a great idea. Instead of buying and then trying to resale things again on Marketplace, why not just rent? So, I closed the boutique, left the space, and started finding things,” she says.

Estate sales became Burchette’s number one go-to place for one-of-a-kind items. Furniture that she acquires must meet the criteria of being not too large, heavy or awkward to move. In addition, items must be the type of things not typically seen or easy to access. The business does not rent things like standard tables or chairs that can be found at big box party stores.

“My husband and I love to go to estate sales, and I knew I was on the right path when I came across a wonderful one last year,” Burchette says. “We ended up going two days in a row. We found disco balls, which are trendy but expensive, at a really good price. There was also pampas grass, which is big now. I used both at a wedding I did this October. It was a unique wedding; the bride had all dried flowers, and I staged the lanterns and center pieces.

Burchette also scours Facebook Marketplace and eBay. She was able to find peacock chairs from each of those retail spots. One of the chairs, which is reminiscent of seating found in posed vintage photos, was a two-

hour drive away in Ohio.

One of the most interesting things Burchette found during her searches is a fireplace mantle that can stand on its own without having to lean against a wall. It can stand in the center of a room and is a great backdrop for family photos. It was yellow, but now painted white. Along with faux boxwood, this piece is the shop’s focal point.

During the time Burchette was away from her brick-and-mortar space, everything was stored in her home. The basement got very full, and it became hard to keep things organized. Plus, she wanted to showcase the items.

“I started looking for a space. Then, on the first of October I found out that the tenant that had taken the Serendipity Boutique location was leaving. I was so happy! It is a great space. Now I have the same address I had when the business was a boutique and I’ve kept the same name,” Burchette says.

“The reception for the business has been great. When we moved here in 2018, we fell in love with Tipton. It’s the all-American small town where people truly look out for each other. I knew whatever business I did, I wanted it to be in Tipton. People here love to see new things come into town and they really support small business,” Burchette says.

Serendipity in Tipton is located at 125 West Jefferson Street. You can reach them at 317-529- 2656 and on their website at serendipityintipton.com

Taste of the Towne

Old Fashioned Chocolate Pie

2 eggs, separated

1 cup sugar

2 heaping tbsp cocoa

¼ cup flour

2 cup milk

1 tbsp butter

1 tsp vanilla

Combine in a saucepan sugar, flour, cocoa, and egg yolks.

Blend in the milk. Cook over medium heat until thickened.

Cream Cheese Croissant Dessert

Crust

2 pkgs croissant rolls

Filling

2 8oz pkgs cream cheese

1 cup sugar

1 tsp vanilla

1 egg separated (yolk only)

Topping

½ cup sugar

1 tsp cinnamon

½ cup walnuts

Preheat over to 350.

Unroll one package into ungreased 9”x13” pan.

Mix cream cheese, sugar, egg yolk and vanilla until blended.

Spread mixture onto croissant.

Top with second package of croissant.

Beat egg white until stiff. Spread on top.

Mix sugar, cinnamon and walnuts and spread evenly.

Bake for 35 minutes.

Remove from heat. Stir in butter and vanilla. Set aside to cool.

Meanwhile, beat egg whites until frothy. Add a pinch of salt and beat until stiff. Add 2 Tbsp sugar and ½ tsp vanilla. Beat again until stiff. Pour filling into a 9” baked pie shell. Top with the meringue and bake at 350 degrees until lightly browned.

Puppy Chow

12 cups Crispix Cereal (large box)

1/2 c.butter

1c. creamy peanut butter

2c. (12 oz.) milk chocolate pieces

3 cups powdered sugar

Melt butter in microwave

Add peanut butter & chocolate pieces to butter

Microwave for one minute

Stir and pour over cereal in large bowl

Pour powdered sugar into large bowl or bag

Pour cereal mixture into bag and shake until coated Store in fridge

Buffalo Chicken Dip

2 Cups Chunk Chicken Drained

2 Pkgs Cream Cheese Softened

1 cup Ranch Dressing

¾ cup Franks Hot Buffalo Sauce

1 ½ cups shredded cheddar cheese

Drain Chicken

Put all ingredients in a crockpot until warm Serve with tortilla chips

Serendipity

White Trash

2 cups Rice Chex

2 cups Corn Chex

2 cups Cheerios

2 cups M&Ms

2 cups broken pretzels

1.5 lbs white chocolate (almond bark)

Melt the almond bark. Pour over all the other ingredients. Then pour on to wax paper (it will be one big piece). Once it cools, break into smaller pieces. Store in an airtight container.

HOW THEY SLICE IT

THE SANDWICH SHOPPE COOKS UP AN ELEVATED CAFE-STYLE CONCEPT

Writer / Christy Heitger-Ewing Photography Provided

Daneul Summers and his wife, Olivia Mitjavila, have been cooks in the restaurant industry for quite some time. Both Tipton natives, Summers was working at the 3UP Rooftop Lounge above Anthony’s Chophouse in Carmel while Mitjavila was in Fishers at Texas Roadhouse. Last fall, Summers’ mom called to tell him about a vacancy in Tipton.

“The place was wide open and beautiful,” Summers says. “It had been remodeled by the previous owners and it was a cute, cozy, affordable space. We decided we would be fools not to jump on it.”

The couple decided that Tipton could use

a soup and sandwich shop. He felt that comfort foods of that sort would do well in the area. Not only are soups and sandwiches his favorite foods, but Summers also knew it would enable him to regularly switch up the menu so he’d never get bored.

“I wanted to do something I enjoy every day,” he says. “Plus, after working for 20 years in the restaurant business, I found that I became less infatuated with the pretentiousness of fine dining, but I still love good, quality food. I don’t think the level of food needs to diminish just because of your surroundings.”

The Sandwich Shoppe opened in early December of 2022. The community was so eager to try it out, they ran out of food on day one.

“We prepared for the first three days and that lasted until 6 p.m. on day one,” Summers says. “We had to close an hour early that day, and we had to close down for lunch the next day so I could prep for that evening. Those first three days were wild, but we’ve been pretty consistent ever since. We feel blessed that the community has been so welcoming. The support we’ve gotten has been out of this world.”

Summers, who is half Korean, and Mitjavila, who is half Spanish, wanted to offer a Korean-Spanish-American fusion concept with a food truck, but in Indiana food can’t be prepared on a food truck - one must have a sanctioned kitchen licensed by the local board of health. Since they knew they would have to open a brick-and-mortar location anyway to do some sort of vending,

they adapted.

They opted for a name that was selfexplanatory.

“I didn’t want people to drive by and be confused about what we sell,” says Summers, who offers ever-changing soups and salads. For instance, one week they may feature a Veggie Medley soup and Zuppa Toscana, a zesty Italian classic loaded with Italian sausage and russet potatoes. Another week they may feature French Onion soup, and Creamy Sweet Potato with Italian sausage and kale. Sandwich-wise, he loves The Gabagool - capicola, provolone, onion jam and jalapeños on a toasted baguette. The Turkey Spinach Melt includes turkey, spinach, Swiss and American cheese, micro greens, and thousand-island dressing on grilled sourdough. The Spicy Italian includes braised beef au jus and hot giardiniera on a hoagie roll.

“I try to keep it interesting not only for our guests, but for myself, so I’m not making the same thing over and over,” says Summers, who typically offers four soups and six

sandwiches daily. Two of those soups rotate on a weekly basis.

Summers and Mitjavila plan to change the menu throughout the year, offering more seasonal sandwiches as the weather warms up. Right now their Spicy Italian and special hot chocolate, with a toasted marshmallow fluffed rim, are popular. In the summertime they hope to offer boba tea and cold wraps.

Social media has been great for helping Summers and Mitjavila get a pulse on what people like. Customers enjoy being able to check Facebook or Instagram to see what’s on the day’s menu.

The small bistro has just five tables and four bar seats, but offers takeout as well.

“The majority of our lunch business comes from surrounding businesses looking for something fresh, made to order,” Summers says, noting that they sell no fried foods. “During the evenings we get an older crowd who likes to eat in.”

Summers cooked all through high school,

then shifted away from it. He briefly worked as a journalist, writing about mixed martial arts, which is his other passion. He found that deadlines stressed him out, and he had more control in the kitchen. When he began dating Mitjavila, he got back into cooking.

“Olivia makes me cook for her all the time,” Summers says with a chuckle. “All these recipes I’ve made a million times at home are what end up on the menu.”

Summers is thrilled not only to be making customers’ tummies happy, but also to be working beside his wife on a daily basis.

“She’s my best friend,” he says. “We can come in here and make money together, then have time off together - and since we close at 8 p.m., we’re home by 9 p.m. It’s great.”

The Sandwich Shoppe is located at 125 West Jefferson Street, Suite 5 in Tipton. For more information, call 317-385-4031. Also find them on Facebook, or on Instagram @ eattheshoppe.

Owners Daneul Summers and Olivia Mitjavila

Each number is only used once.

Each row is a math equation.

Each column is a math equation.

Remember that multiplication and division are performed before addition and subtraction.