Chris Sharpe is ready to trade in his cello for a waffle iron and an ice cream scoop.
After spending years playing and serving in various capacities with the Kitchener-Waterloo Symphony Orchestra, Sharpe has found his next adventure in the food business.
Instead of serenading residents with classical music, he'll be serving up Belgium waffles, specialty coffees, sandwiches and ice cream at Flight, a new cafe and lounge on Main Street.
And at night, he eventually plans to turn it into a place to enjoy a glass of wine and local craft beers.
"I always had my eye on what I'm going to do at a certain age," Sharpe said.
"I wanted something where I could be creative but in a different way, and I knew it would be this because I love cafes and going to quiet night spots."
The idea began when Sharpe saw that No Udder, a plant-based ice cream shop that took up residence on Water Street, was up for sale. Wanting to take the business more into the core, he jumped at the opportunity to move into 47 Main Street.
Initially planning to just serve ice cream, the idea expanded when Sharpe's creative side took over.
While pondering his vision of what his new business venture could look like, he recalled a trip to Belgium he took as an 18-year-old.
"I'll never forget Belgium waffles from my trip there, it's my absolute favourite memory," he said.
"I have an authentic recipe, mostly sweet but savoury as well. We've added a really great espresso machine and have a range of drinks. There's all kinds of ice cream frappuccinos we can make."
After months of renovations, permits, painting and menu planning, Sharpe is excited to provide an experience that combines a unique European flare with locally sourced food and beverages.
"We've been inspired by European style cafes," he said.
"We have a relaxed vibe and artistic creative content, all within a welcoming atmosphere. We wanted to differentiate ourselves from what's already here in Cambridge."
Aside from his own creations, the cafe will be serving up Lady Glaze Donuts and bakery items like brioche bread, sourdough and croissants made by Daniel Angus, owner of Terroir Bakery.
It's all part of Sharpe's vision to support other local businesses as he tries to build his own.
"We're so lucky to be in the middle of where all this craft is happening," he said.
"We want to be a hub where we can present what others have on their behalf and we can do some creative things. From the moment we were walking around Main Street and meeting business owners, we realized these were very special people making incredible stuff. I want to be among those people and work with them."
The business is also family owned, as Sharpe's daughters Andrea and Natalie are fully on board.
Andrea has pivoted her career path as a registered nurse to dive head first into the family business.
Natalie, meanwhile, comes from a world of restaurant hospitality, having worked at a vegan restaurant in Vancouver while at school studying art at Emily Carr University and then the Cambridge Mill upon returning home. Her artistic talent can be seen in a mural on the wall of the cafe.
The right people, partners and location have made the decision to open a business an easy one for Sharpe.
"It's incredibly important that it's family owned," he said.
"I wouldn't have been able to do this on my own. The revitalization of Galt is tremendous and we love what's happening here."
