FOOD
From left to right: Designed For Joy co-founders Kristen Sydow and Cary Heise
meet our STATE BISCUIT Cafe Carolina adds sweet potatoes to a Southern classic by ADDIE LADNER photography by TAYLOR MCDONALD
“W
e don’t roll and cut, we scoop!” says Ron Hines. He’s the owner of Cafe Carolina & Bakery, and as he says this, he seamlessly mixes biscuit dough by hand
on a Wednesday morning, just as he and the other handful of bakers do seven days a week, sometimes twice a day. This isn’t just any biscuit dough. It’s the dough for the famously soft, melt-in-yourmouth sweet potato biscuits that generations of Raleigh residents have come to
love. A bestseller on the restaurant’s light menu of pastries, soups, salads and sandwiches, the sweet potato biscuit has been on the menu since the cafe opened more than 20 years ago. It’s a tribute to the state of North Cackalacky and its official vegetable, the sweet, nutritious, orange
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