In 1973, Erik Johnson transformed a 600 sq. ft. delicatessen/bakery in Scotts Valley into Erik’s DeliCafé.
Now, in multiple locations, sandwiches are made with high-quality meats, savory cheeses, and fresh produce. Slow-simmered and hand-crafted soups, made to order fresh salads, and wonderful bakery goods are made from scratch with family recipes. Only the freshest ingredients are used.
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