Root Baking

Chris Wilkins, makes bread at his Root Baking Co., a wholesale company to supply restaurants and farmers markets with bread. Grace Beahm/Staff

Plans for food service at Club Monaco are proceeding despite chef Hugh Acheson backing out of the project, a company spokesperson says.

Acheson this summer announced he was collaborating with former employee Chris Wilkins of Root Baking Co. on a garden café at the new King Street store. The Toronto-based clothing retailer is in the habit of turning over portions of its properties to well-known names from the food-and-drink world.

In this case, though, the chain still isn’t ready to release the name of the operator selected as a successor to Acheson. In New York City, Toby’s Estate Coffee is in charge of the Club Monaco café, while Café Myriade fulfills a similar role in Montreal.

Neither a Club Monaco spokesperson nor Acheson was eager to dish on why their planned partnership fizzled, but the company confirms a café of some kind should open in early 2017.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.

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