The sunny space — along with Mayden’s excellent viennoiserie and brioche bun egg sandwiches — attracts locals as much as hotel guests. She even makes custom protein bars filled with a hearty blend of grains, nuts and seeds as a post-workout snack for guests who wander over from Bold, a private modular gym across the street.
There’s more on the horizon for Mayden, too. She’s currently pursuing her master’s in organizational leadership at National Louis University and dreams of owning her own coffee shop one day. In June, when we met at Lovage for this interview, I couldn’t resist ordering a chocolate chip cookie to go.
When Mayden mentions that she doesn’t care for chocolate, I’m surprised. Her chocolate chip cookie is excellent, with crisp edges and soft chewy chunks of chocolate. It’s the kind of cookie I expected only a chocolate lover could make.
“When I don’t like something, I invest in it more so I can develop an appreciation,” she says.
It’s a wise and measured perspective that I’ve pondered often since meeting Mayden. I think it’s certainly been a key to her success. She’s always striving to do more, embracing new challenges and leading her life with an open heart. Her next project? Vegan croissants, made with plant-based ForA:Butter.