Allison DeVane, Teaspressa
Allison DeVane, owner of Teaspressa, is a nationally-admired tea aficionado and pioneer, currently opening her new flagship tea room and shop in Arcadia, Phoenix; following her current locations and concepts, Tea & Toast, and Teaspressa at Frank Lloyd Wright, Taliesin West. She starts at the source for high-grade teas, and then brews akin to specialty coffee using third-wave slow-bar methods. She continues to expand her reach and product range, always pushing, always researching, always with a ridiculously contagious smile on her face, and laugh on her breath. Allison is the girl boss we all aspire to be.
Erich Schultz, Steadfast Farm
Erich Schultz, or “Farmer Erich,” is a cornerstone of the valley’s agricultural, and the culinary scape. He heads his Steadfast Farm team and soil in Queen Creek, where they grow environmentally-efficient certified-organic produce, as well as raise “pastured poultry for eggs,” across the year. His work has been accoladed and honored, each year as he and his team expand, improve and implement new techniques. His products carry a certain connotation for quality, and excited those who recognize his emblem on the dozens of award-winning eatery menus around the state he supplies to.
Fawn DeViney, [Photography]
Fawn is in the most inspiring fashion, as many attest, seemingly “not real.” Her photographs are often portrayed as sentient, transcending her glass and through a tailored composition of light, capable of communicating on their own. Fawn, originally New-England-based, now spends the majority of her time in Arizona, via her sun- drenched Phoenix home-studio, spreading calmness and detail through her creative work. In her words, “Fawn travels often, photographs always, and, eats too many croissants.”
Jeff Kraus, Crêpe Bar
Jeff operates entirely within another version of reality, of which anyone who has been so lucky to enjoy his culinary creations, irrefutably benefits. His deep roots in food and business lead him to the romanticism of opening a food truck, which then immediately catapulted his success and name through the industry. He owns and helms the kitchen at recently-renovated Tempe-based Crêpe Bar. Sourcing ingredients from local butchers, farmers and roosters, his vision for what you eat will survive him. Find him at “cb,” valley-wide collaborative dinner pop-ups, and somewhere in the desert woods, camping, with something decadent roasting on the flame.