“‘Nami’ means ‘wave’ in Japanese and I view plant-based cuisine riding this wave. It’s big,” says Owner and Chef Damon Brasch. “People are questioning where their food comes from but also want to enjoy and celebrate. Food, in general, is a celebration and feeding people is an honor that I don’t take lightly. I want to show that vegan food is flavorful and decadent.”
When Brasch’s wife was pregnant, she craved DQ’s Blizzard treat but in their dairy-free home there were no alternative options at the time. After experimenting, Brasch created his trademark tSoynami tSoft tServe with vegan mix-ins in 2011 and introduced it to the Valley, where it has been popular ever since.
Working with Nami’s Head Baker Morgan Delight, Brasch has expanded their sweet offerings to include cakes, ice cream cakes, fresh fried doughnuts and soon, a take-and-bake cookie dough called Namidoh. Namidoh will provide consumers the convenience of vegan, gluten free, soy free dough in peanut butter, chocolate chip and seasonal flavors to take home and bake. “Namidoh will compete with any traditional dough like Tollhouse. They’re just as addictive,” guarantees Brasch.
Nami is open all week serving sweet treats and a great Sunday Brunch.
By Ashley Betz / Photo by Heather Gill
