Bandit Coffee Co.

OUR SUMMER MENU IS HERE 🌞

SKIP THE LINE: order ahead online every Saturday & Sunday 8am-2:30pm (+ we'll turn it on Memorial Day, too!):
https://www.toasttab.com/banditstpete
https://www.toasttab.com/banditstpete
https://www.toasttab.com/banditstpete

featuring a few more chilled options to keep y’all cool as the temps continue to rise. available NOW!

Housemade Ricotta Toast 🍊🐝🍀
our housemade sourdough, topped with our housemade ricotta, blood orange marmalade, marcona almonds, bee pollen quinoa crunchies (we luv crunchies!), shiso and micro basil, & pink peppercorn

𝒻𝑜𝓇 𝒻𝒶𝓃𝓈 𝑜𝒻: ricotta toast tbh. also giving grown up PB&J vibes.

Shrimp Salad Bun 🦐🧈❣️ our shrimp salad is made with dill, celery, mojo-spiced clarified butter mayo, beautiful watermelon radish for a cronch and a lil’ bite, served deliciously chilled on a cozy toasted buttery housemade brioche bun (all breads are made-in house so I’ll stop repeating that now)

𝒻𝑜𝓇 𝒻𝒶𝓃𝓈 𝑜𝒻: lobster rolls, but on a shrimp budget

Chill’d Summer Bowl 🕶️🍅🥬 wheatberries (think barley, but more nutty 🤌), medium flank steak, crunch lettuce, tomato, cucumber, summer squash chimichurri, feta lemon dressing (vegan feta tho! so no dairy there, you tummy ache queens!), & a soft egg. make it vegan — we’ll leave off the steak & sub for

𝒻𝑜𝓇 𝒻𝒶𝓃𝓈 𝑜𝒻: our Bandit bowl, but a cool & summery version

Huevo con Papas 🍟🫕🇲🇽 our cult fave garlic fries topped w/ cambazola cheese fondue. cambazola is a triple cream camembert type of gorgonzola with tasty streaks of blue vein!think a lil blue cheese salty sharpness ‘n super duper creamy body!) + hand sliced parma ham, parsley caper sauce, & basted egg

this dish was inspired by a recent trip to Mexico City w/ the team (many current Bandits, including and who will be leading up the Spitz kitchen)

𝒻𝑜𝓇 𝒻𝒶𝓃𝓈 𝑜𝒻: cheese fries/poutine for breakfast

Ⓥ Mushroom & Grits 🍄‍🟫🌾🌶️🍊 a vegan friendly (much requested!) shredded local Lion’s Mane mushrooms from (Sarasota) served atop rice grits (Jacksonville) w/ sunflower seed chili crisp, Florida orange, sweet soy, scallion, & sunchoke chips

𝒻𝑜𝓇 𝒻𝒶𝓃𝓈 𝑜𝒻: congee! savory breakfasts!

we can’t wait to hear about your faves from this new menu.
open 7-3, kitchen all day!

SPEAKING OF EFFICIENCY ❣️ we’re thrilled to debut (erm, revive, to some of y’all!) ONLINE ORDERING. bonus: our pickup window is fully outdoors — that means it’s DOG FRIENDLY, Y’ALL! 💖🐕💖

ORDER HERE: https://order.toasttab.com/online/banditstpete

the overall goal is to help reduce the line.

we get a LOT of food-only takeaway orders on weekends. we also get a lot of folks who want JUST a cold brew, or JUST a hot drip. we totally understand that y’all don’t want to wait 20 mins in line during our busiest hours (10-12) on our busiest days (Sat & Sun) just for a quick cup or food for the fam before a busy weekend. you can even SCHEDULE an order for pickup - perhaps to save a pastry you’ve been eyeing???

we’re also STOKED this helps folks walking their sweet pups easily order their favorites while on their morning walk.

➡️ to begin, online ordering will be turned on Saturdays & Sundays from 8am-2:30pm. we’ll expand this in time! the more you use online ordering, the sooner we can add more days!!! this is all for y’all, but it also helps create more hours for our team. 🤝🫶✨

here’s the full lowdown:
* full food menu available for takeaway 🎉
* all pastries + pastry specials (including sourdough loaves when available!)
* hot drip coffee
* cold brew
* for now cold brew lemmies and matcha lemmies are on there - stay tuned for matcha, turmeric, & chai *iced* tea lattes (no spro).
* espresso is available AT THE ESPRESSO BAR ONLY. that means all espresso-based drinks: cortado, capp/flat white, latte. same with steamed milk drinks.
* all orders are packed to-go & priced accordingly (+.25/each takeaway, which we enacted month 2 of business 8+ years ago 🫶)
* a kind reminder that cash + credit gratuity is a staff tip-share, always split 60% front-of-house, 40% back-of-house, based on weekly hours! 🤝 gratuity option is kinda hidden at the bottom of the checkout page. cash tips also accepted at the window. all goes into the same tip-share! all super appreciated by the team!

thank you so much as we navigate these ~good problems to have~ 💖💖💖 we hope this service helps us achieve better experiences for y’all!

(fwiw no espresso was ever put into a sq**rt bottle — only syrups 🤪)

2/14 @ 10am ‼️♥️ VALENTINE’S DAY PASTRY COLLAB POP-UP🌹🥐🌸☁️💐🍰💕

Grayson of Guest Check Brooklyn will be teaming up with Jalyn at Bandit for a one-day only event!

catch them together popped up in the Bandit lot with croissants, pies, and a sheet cake! romance your own dang self, perhaps your bestie for the restie, or the apple pie of your eye with some very special pastries from this iconic duo.

(𝓮𝓭𝓲𝓽𝓸𝓻 𝓷𝓸𝓽𝓮: 𝓪𝓹𝓹𝓵𝓮 𝓹𝓲𝓮 𝓲𝓼 𝓷𝓸𝓽 𝓸𝓷 𝓽𝓱𝓮 𝓶𝓮𝓷𝓾. 𝔀𝓮 𝓬𝓸𝓶𝓶𝓲𝓽𝓽𝓮𝓭 𝓽𝓸 𝓽𝓱𝓮 𝓹𝓾𝓷.)

💕 THE MENU 💕
🥐 Raspberry Almond Twice Baked Croissant
• vanilla almond frangipane • raspberry curd •

☁️ Chocolate Meringue Mini Pie
• bay leaf infused chocolate mousse • toasted meringue piled high • candied citrus ribbon

🍰 Strawberry Passionfruit Sheet Cake
• vanilla + olive oil chiffon cake • passionfruit curd • strawberry swiss meringue buttercream •

the early lovebird gets the primo pastry picking! see y’all Wednesday morning ☀️💕✨

🎉 IT’S OUR 8TH BIRTHDAY 🎉
we hope you’ll come celebrate with us:

FEB 1st - 4th 🎉 BIRTHDAY CAKE LATTE
one of our favorite Bandit traditions! available Thursday through this Sunday. no rush or fret - we will have a plentiful amount so everyone who comes by this busy weekend can enjoy! 🫶 *please note - may contain almond* 🎉 available hot or iced, for here or to go (reminder that we love it when you bring your own takeaway cups!)

FEB 1 (Thursday) — in the pastry case, while supplies last: FUNFETTI CAKE BY THE SLICE! you know is all about this weekend’s festivities. first up, she made y’all a gorg funfetti with vanilla bean cream cheese butter cream (say that 5x fast) and an indulgent chocolate drip. early bird gets the cake!

FEB 1 — @ Bandit – prix fixe reservations are SOLD OUT for Preview 01 but the party doesn’t end there. it’s only just beginning! swing by at 8pm for a Preview 01 AFTER PARTY featuring small bites inspired by the first menu, wine, and sounds by . follow for future preview events & opening news!

FEB 3rd (Saturday) — YAKITORI PARTY — live music by Chance Reynolds trio – we’ll have the grill & the kitchen fired up at 5pm for grilled skewers, small plates, and of course - birthday cake trifle: birthday cake trifle • olive oil chiffon • passion fruit curd • milk crumbles whipped marscapone • candied orange peel • vanilla bean buttercream

FEB 4 (Sunday) – catch us at from NOON-4pm slinging hot coffee, cold brew, AL PASTOR BUNS (!), and other surprises up our sleeves.

🎉 thank you all for 8 wild & wonderful years of BANDIT! 🎉

🎂 EIGHT YEARS WE DID IT WOW 🎂
to our beloved community, we invite you celebrate 8 years of Bandit with us:
— FEB 1st–4th: Birthday Cake Latte Ⓥ (*contains almond*) our favorite birthday tradition - available hot or iced ✨
— THURS. FEB 1st: Cake BTS — funfetti chiffon cake • vanilla cream cheese buttercream • chocolate drip (limited quantities!)
— SAT. FEB 3rd @ 5pm: YAKITORI PARTY 🍢🔥 a la carte grilled skewers • bevs • cake trifle • live music by Chance Reynolds Trio

𝒶 𝓇𝑒𝒶𝓁 𝒸𝒶𝓀𝑒 𝓌𝒶𝓈
𝓼𝓵𝓲𝓰𝓱𝓽𝓵𝔂 𝒽𝒶𝓇𝓂𝑒𝒹
𝒾𝓃 𝓉𝒽𝑒 𝓂𝒶𝓀𝒾𝓃𝑔 𝑜𝒻
𝓉𝒽𝒾𝓈 𝒷𝒾𝓇𝓉𝒽𝒹𝒶𝓎 𝓅𝓇𝑜𝓂𝑜

Illustration:
Art Direction:
Cake Creator:
Cake Destroyer:

✨ THANK YOU FOR EIGHT WILD & WONDERFUL YEARS, Y’ALL! ✨

Open 7-3 daily • kitchen all day!

🕯️ x present 🕯️
HOLIDAY MARKET — with a ✨new✨ date.

Join us this upcoming Friday, Dec. 22nd from 10am-2pm in the Bandit lot for a perfect last-minute shopping opp with a delightful assortment of local makers.

Shop small this season with:

Housewaressucculents - Plants
- Florida-themed gifts
- Comics and gifts
- Ceramics
- Flowers & gifts
- Leather & vegan leather gifts
- Candles
- Jewelry

Vendor fees for this market are benefiting . Bandit is also collecting non-perishable goods, gift cards, and hygiene/basic care items for CASA families.

Inside, Bandit will be running biz as usual, including specials for the occasion. ✨ Open 7-3 daily. Kitchen all day — come hungry!

Free parking available:
2 hour on Central Ave.
No time limit on side streets, 1st N/1st S.

Go car-free:
SunRunner 🚍🌞
(Grand Central or 22nd St. stops)
Pinellas Trail 🚲🛴
(12 blocks)

SALMON LOX TOAST 🐟 ANNATTO CURED SALMON, SWEET POTATO CREAM CHEESE, POBLANO & CAPER RELISH, ON HOUSE MADE SOURDOUGH

ICYMI: all toasts are now available in HALF & FULL versions. Shown: 3 Halves. Or 1 Whole, 1 Half. However you want to math it.

Available on our SEASONAL GOODIES food menu.
Here for a good time, not a long time.

Open 7-3 daily ✨
Open regular hours 12/24
Closed 12/25
Opening at 8am on 1/1

🎁 GIFT CARDS 🎁 our first physical gift cards since 2020 🤪 We heard your pleas! They’re finally here & we’re stoked that it’s just in time for the holidays.

Please keep us in mind for your holiday gifting! You can load up a physical gift card for $20+ & your choice of a coffee or food themed holder. We also still have e-gift cards available for amounts $5+ ✨

♥️✨🎁✨♥️

HAPPY HOLIDAYS!

Open daily 7-3
Regular hours 12/24
Closed 12/25
Regular hours NYE
Opening at 8am 1/1

DECEMBER PASTRY PRE-ORDERS 🕯️ now open for 12/24 pickup ✨ orders open now at https://bit.ly/banditdec23

Cinnamon Orange Rolls - Take & Bake Kit ✨
— includes all you need to make your own Bandit favorites at home! just pop the tray in the oven for 6 freshly baked rolls + top with our luxurious cream cheese glaze

Bandit Cookie Box 🍪🦝
— 14 count assorte box of Bandit cookie favorites
— includes 2x Cocoa Sugar, 3x Butterscotch Oatmeal Pecan, 3x Cardamom & Coconut Shortbread, 3x Ginger Molasses (a Bandit holiday tradition!), and 3x Brown Butter Maple

Pre-orders open while they last ✨ Make your holidays a little easier & offer a taste of your Bandit faves on your holiday tables. We promise we won’t tell Santa if you wanna to keep them all for yourself.

Pre-order now:
https://bit.ly/banditdec23
https://bit.ly/banditdec23
https://bit.ly/banditdec23

Open 7-3 daily • kitchen all day

Open regular hours 12/24
Closed 12/25

Regular hours 12/31
Opening at ✨8am✨ on 1/1/24

WEEKEND SPECIALS • available today at 10am 🍂
closed Thursday, back to regular hours FRIDAY!

• • • Get 'em while they last • • •

Turkey Schnitzel Sandwich 🦃
Thanksgiving Herbs, Cranberry Red Cabbage Slaw, Brown Gravy Mayo, on House Made Brioche Bun

Hasselback Sweet Potato 🍠
Cardamom Scented Fluff, Brown Butter Almonds, Urfa Chili, Pickled Golden Raisins

OPEN 7am-3pm daily
KITCHEN ALL DAY
! CLOSED 11.23 !
Back to regular hours FRIDAY 11.24

BANDIT PIE & BRIOCHE DINNER ROLLS
pre-orders are now open for Wednesday 11/22 pickup
bit.ly/banditnov23
bit.ly/banditnov23
bit.ly/banditnov23

Can you believe this is year THREE of our Bandit bread & pastry program? We’re very grateful to offer these delightful bakes under our Pastry Chef Jalyn’s leadership.

Here we go! This year’s menu:

• Cardamom Lemon Cream Pie •
We love a fresh citrus pie to balance out the hearty, heavy flavors of your typical turkey-and-sides holiday dinner table. Bring home this balanced and beautiful cream pie this holiday season – featuring a cardamom-spiced graham cracker crust, lemon custard filling, and a generous chantilly cream topping.

• Miso Cream Cheese Pumpkin Pie •
A familiar favorite with a savory twist – meet the Miso Cream Cheese Pumpkin Pie. A bit o' miso brings depth and salinity to our cream cheese topped pumpkin pie. You'll find a flaky AF all-butter crust on this one, a spiral swirls of cream cheese chantilly, and a luxurious pumpkin filling. You'll impress your guests or hosts when you arrive with this pie!

• Garlic Brioche Dinner Rolls •
Twelve brioche rolls brushed with garlic butter and sprinkled with herbs and salt. It’s so much more than just a side - we’re thinkin’ sliders, with leftovers!?! The sky is the limit with these beauties on your holiday table.

• Sweet Brioche Rolls •
The sweet sister to our savory dinner rolls, drizzled with our real Madagascar vanilla bean glaze to balance out the buttery, soft-as-a-cloud brioche interior. A valuable addition to a day (week?) full of delicious bites. Also, the perfect host gift!

Pre-order now at bit.ly/banditnov23

🍪✨ Stay tuned for December Cookie Box pre-order deets! ✨🍪

Find us here 7am-3pm
(Closed 11/23 and 12/25)
✨🦝✨

It’s a new era of Bandit!

NEW BRAND LAUNCH. 🚀
NEW MENU LAUNCH. 🚀

Our friend, David Gonzalez is the brain and brawn behind our original script logo, which we’re officially retiring.
🪦🌸 2015-2023, thanks for the memories.

In 2015, were the newbies in the neighborhood. We were presenting a new concept to my hometown of St. Pete, a specialty coffee bar, and we felt we should to present a ✨polished✨ brand look to show our seriousness for our craft. 🫡

David’s scripty B was the product of a lunch break sketch sesh, and it’s still an absolutely gorgeous logo. It served us well, but now after almost 8 years, we hope y’all know we’re just silly folks over here. We wanna have fun. We wanna make tasty goods and foods for y’all. We’re serious about that, but we’re not serious people. Our new branding fully speaks to that. 🦝 We’re beyond thankful that David brought these silly lil’ raccoons and a FULLY CUSTOM TYPEFACE to life for us.

Our rebrand email chain with David began in January of 2020(!). 💌 Beyond stoked to finally debut our new look for y’all to enjoy - and this is only the very beginning.

First up, our menu:
⇨ Staple Blends - a play on our staple Blend coffee. Get it?!
Our tried & true breakfast sandwich favorites. But now you can CHANGE IT UP.
Get your favorite house made breads, add bacon, maybe go for a fried egg?
You've been asking for this! We heard you loud & clear. Have fun, try something new!

⇨ SEASONAL GOODIES:
In this section, you’ll find menu items that are here for a good time, but not a long time! We’ll be switching this up regularly to keep exciting new offerings in the mix.

We’ll keep sharing more newness this week, but go check out that new menu starting TODAY.

We’re open 7am-3pm daily.
Kitchen all day!
🦝 Alas, still no wifi. 🦝

THANKSGIVING PIE & DINNER ROLL
PRE-ORDERS ARE NOW LIVE:
https://bit.ly/banditnov23
https://bit.ly/banditnov23
https://bit.ly/banditnov23
🥧✨🥧✨🥧✨🥧✨🥧✨
orders open now 'til 11/19 (or sell-out!)

✨OUR THIRD YEAR OF HOLIDAY PIES!✨
stay tuned for December pre-orders – soon!

IT’S CROISSANT TIME, Y’ALL 🥐🧈 every FRIDAY-SUNDAY after 7:30am, you’ll be able to find our pastry case 🕊️blessed🕊️ by these flaky, buttery, crispity pillows of joy that have been in development for MONTHS. with endless thanks to Jalyn Fortosis (✨the✨ !), for pouring her devoted time and energy into perfecting these absolute labor-of-love pastries for y’all to enjoy. in her own words:

“Our croissants have been months in the making. We read books, met with our baker friends, and watched videos trying to get every perspective on the process that we could. We even traveled to New York to learn under Grayson Samuels from Winner. That was probably the most influential experience I’ve had as a baker. I had the opportunity to see how another kitchen was run from beginning to end. Some routines were familiar to me, and other techniques I have not even thought about for my own practices. The most special part of my trip to Winner was seeing my friend Grayson own his craft so confidently and professionally. There was once a time where he worked on my team, and I got to teach him things. Now, to learn from one of my closest friends and most admired bakers - that was something that I’ll remember forever.

Coming back from NY, and after heavy research across all mediums and platforms, it was time to get down to it. Every move we made was written down, revised, and reworked to create our own Bandit Croissant. The bake team is proud of what we get to share with our community, and we can’t wait to get more into other laminated pastries as we grow.”

why every FRI-SUN? the process of making a croissant takes 3 days in total. we start small and scale as each program gains popularity. with your continued support, we’ll keep these gorgeous pastries going and growing! 🥐✨

to start you’ll find:
- traditional butter croissant
- chocolate croissant
- a croissant special

holler below with ideas on what our weekly croissant specials should be 💭 the sky’s the limit as we keep our offerings growing. huge thanks again to Jalyn, our Bandit bake team, Grayson, and always, our community and visitors for your enduring support. cheers to another new chapter!

MAPLE BOURBIE LATTE IS BACK, Y’ALL! 🍁🥃 we also just dropped a new seasonal pastry menu b/c we’re right there with you on pretending it’s fall.

if you’re new to our FALL/WINTER seasonal latte spesh, let us introduce you. 🍁🥃 MAPLE BOURB*ON is house-made with real Kentucky 🥃 (non-alcoholic, but IG isn’t convinced of this - see last slide), grade A Vermont maple syrup 🍁, Madagascar vanilla, anise star, sea salt & demerara sugar, topped with a dusting of DONA zero waste chai spice dust. a fan fave for many years now!

comment your suggestions on what we should call this 🚨banned🚨 latte special.

as for these gorgeous new September pastries:

• Chai Plum Breakfast Cake - our coffee cake with house-blended chai and red plums baked upside down revealing jammy, spiced plums when you flip it over! a little late summer stonefruit magic with a kiss of fall flavors.
• Brown Sugar Shortbread - a favorite we’re keeping around for fall!
• Vanilla + Orange Marmalade Bun - our brioche bun filled with cream cheese custard and orange marmalade
• Salted Vanilla Doughnut - fried brioche doughnut glazed with Madagascar vanilla glaze that's slightly salted. very simple. very yummy.

as always:
• Salted Chocolate Chunk (vegan) - now made with Raaka Chocolate and always with Maldon Salt
• Cinnamon Orange Bun

open 7-3 daily. kitchen always. wifi never. tables arriving out front real soon + so much more fun to come. if you haven’t come by lately, swing through for what’s new!

BANDIT X CellarMasters 🦝🍷🪐 THURS 9.14 - 6PM. only one seating! limited to 22 seats. GET TIX NOW:

https://bit.ly/banditxcellarmastersdinner
https://bit.ly/banditxcellarmastersdinner
https://bit.ly/banditxcellarmastersdinner

we are honored to host our friends from CellarMasters for this seated dinner event, featuring a chef's tasting menu crafted by Chef Ben Pomales.

savor selections of fine wines poured by the local legends at CellarMasters, all while enjoying chill, friendly vibes at our community tables. we’re serious about food and wine, but we're not here to be stuffy about it. let loose, make some friends, and enjoy life with us.

CellarMasters focuses on small production wines and ethically-farmed vineyards. decor by Arms Of Persephone Floral Design.

please note: reservations will go VERY quickly since there's only one seating. reserve your spot NOW then prepare to party with us + the CellarMasters crew!

21+ only - please drink responsibly
do not drink and drive - call a ride, y'all!

OPEN @ 9am today. grateful we have power & live close to the shop - inland, away from the water. never ever ever ever drive in flood waters. please be safe, friends! high tide is @ 2pm.

we’re open!

stay safe, friends. please heed evacuation warnings. never ever drive in flood waters!

hi facebook! sorry we forget about you, because honestly, the engagement here isn't much these days. if you're reading this and want to see more from us here – go ahead and do some kind of like/comment/whatever and it'll show up more. otherwise it seems like crickets 🦗🦗🦗🦗

ok here's what's new:
JULY CHEF’S TASTING DINNER 🍽️🌞 https://bit.ly/3PMCWoZ

we hope you'll join us on Thursday, July 20th at one of our two seatings for a multi-course, prix fixe chef experience by Chef Benjamin Pomales ().

we’ll be offering an all-new menu experience each month, along with natural wine pairings from our GM & Bev Director, Jay Smith (). our friends at Arms of Persephone Floral () bringing forth the decor once more, and this time we'll be hanging out with at the community table.

come as you are to our dinner party – we'll do the whole gather-as-strangers, leave-as-friends thing. we can't wait to make more memories together. if you missed out last time, don't hesitate. tickets do go fast due to limited seats, but tastings will continue monthly. thanks for helping us create delightful dining experiences together!

link to tickets: https://bit.ly/3PMCWoZ

WEEKEND SPECIAL ✨🌭 ALL-BEEF BAGEL DOGS featuring Providence Cattle Company Florida beef

Providence Cattle Company all-beef dog (top round & brisket fat, no fillers!) • green onion cream cheese • pickled red onion relish • mustard seeds • chayote • everything spice • on a house-made sourdough bun

at Bandit, we proudly source our ground beef for our Scurburger from Providence, and we’re excited to highlight their beef for this weekend special!

“The Planz Family started Providence Cattle Company, a cow/calf operation, in Hillsborough County, to supply whole and half steers to families in the Tampa Bay area.

When they started their ranch, Joe Planz said, “the beef we raise and process will have to be the best and healthiest available.” That includes having all of the beef be “never, ever.” The “never, ever” program means that all of the beef has never been subjected to any antibiotics or growth hormones EVER. In addition, the cows and steers would ALWAYS be treated humanely, ‘as God would expect of us.’

Our cows and steers are all Angus based and are born, raised and processed in the State of Florida.

Their diet consists of high-quality grasses and legumes. The guidelines of the American Grassfed Association are strictly adhered to.

While studying the Grassfed/Grass finishing process of raising steers, Joe realized the immense amount of land needed and the complexity of producing the exceptional beef that Providence was striving to produce. That is when Joe reached out to Clifton Chapman with the Double C Bar Ranch in Kenansville, FL.

Clifton, a 4th generation Florida cattleman, had studied agriculture and animal science at the University of Georgia, and his knowledge of grasses and animal genetics would be essential to bringing the finest quality of Grassfed/Grass finished beef to consumers.

Over ten years, the partnership that Joe and Clifton formed has led to Providence Cattle Company being recognized as the premier Grassfed/Grass finished cattle producer in Florida. The beef that they produce is used in some of the finest steakhouses, specialty restaurants, hotels and butcher shops from Tallahassee south.”

available 7am-3pm SAT & SUN, or while supplies last ✨

NEW HOURS: 7AM-3PM • DAILY
🔜 STARTING MONDAY 4/10 🦝

— a new chapter begins —
what: an all-day café - our kitchen + coffee bar will be open from 7am-3pm ✨daily✨
when: MONDAY 04/10/2023
where: 2662 CENTRAL AVE.
why: work/life balance, y’all!

we’re beyond grateful that we can finally make a big change that’s in benefit for ✨us✨: the team that makes BANDIT what we know & love.

these new business hours allow our Front-of-House team to achieve a 4 day, full-time work week - including management! BOH team has been on this schedule for several months now. they’re lovin’ it! as for FOH, we’ve honestly been over-extending ourselves this season. we needed to make a change to mitigate a real and winding road to burn-out. we gotta take care of our team, first and foremost, always. ♥️

so here it is: we’re gonna start early. crush the rush through our busiest hours. and go home to live our lives. we deserve this. we hope y’all dig it too — especially our early birds!

💭 service industry fam, folks who want mid-to-late afternoon pick-me-ups, and/or retail bags: we see you! you’re in our thoughts for our next phase. more on that once it’s for real. 💋 stay tuned.

for now, we thank you for being a part of this journey with us all. it’s always been our intention to do things differently — people over profit, quality over quantity. we’re so so so excited for this new chapter & all of the plans we have in store for this year (stuff we’ve been sitting on since early 2020!). this change also allows us to put more time and energy into events again, as well.

y’all who supported us through the 20 months of our pandemic interior closure: thank you. forever. we’re still here because of your steadfast support, St. Pete! it will never go forgotten. 🫶

see y’all at 7am on Monday?! 🌞 let’s do this!

+ BIG thank you Jeff at Sun Signs and Lettering for hand-painting our doors + windows to help us debut this new chapter! you are amazing!!

✨WEEKEND SPECIAL✨ THE EASTER SAMMIE 🐣🐇🐣 available this SAT & SUN after 10am

honey baked ham • potato salad • spicy green bean pickles • on thick cut brioche

kitchen ‘til 3pm 🌞
(new hours coming s o o n…………….)

🍒 COME CELEBRATE OUR 7TH BIRTHDAY WITH US! 🍒 Madi () from our Pastry team made our BIRTHDAY CAKE which will be available by the slice at our PARTY TONIGHT 🍰 5-8pm!

🎉 FUNFETTI CHIFFON CAKE 🎉
vanilla bean • swiss meringue buttercream

thanks for celebrating an exciting milestone with us this week! 🌹♥️🍒❤️ cheers to many more years of BANDIT❣️we’re just getting started!

open 8-6 daily
kitchen 8-3
🎈no wifi 🎈

BIRTHDAY CAKE LATTES Ⓥ 🎉 WED FEB 1st
❣️vegan-friendly w/ vegan sprinkles 🍰 served hot + made with . a Bandit tradition in celebration of our SEVENTH ANNIVERSARY.

(please note - this latte contains almond!)

our pastry team will also be making BIRTHDAY DOUGHNUTS — available ✨all week long✨ + peep the slides for info on the PARTY on Friday (5-8pm • 2/3) + WINE TASTING on Monday (7-9pm • 2/6)

we cannot wait to celebrate 7 years of BANDIT with y’all.

🎉 thank you for EVERYTHING! 🎉 words fail this surreal feeling. we’re super grateful to be here & continually growing this collaborative project with our most amazing team. Bandit is essentially 4 departments now — FOH-Baristas, BOH-Kitchen, Pastry/Bakery, and Coffee Roastery. we’re excited to announce we just hired 4 folks (2 FOH, 2 BOH) this week. plus, we’re ready to beautify 2662 Central this year to make it even bigger & better for y’all to enjoy. (the long awaited second bathroom 🚽)❣️THANK YOU TO OUR TEAM PAST & PRESENT. OUR DAILY REGULARS (if you *don’t* get a number when you order food- you’re VIP baby). OUR VISITORS FROM NEAR & FAR. THOSE WHO TELL THEIR FRIENDS & FAMILY. WORD OF MOUTH IS EVERYTHING. ♥️ THANK YOU ALWAYS & FOREVER.

open 8-6 daily
kitchen 8-3 daily
we love when you bring your own takeaway cups ♻️ (+.25 for to-go otherwise — as it’s been since our 2nd month! thank you ✨)

CHEERS TO 7️⃣ YEARS OF BANDIT 🌹🎂🍒 NOT DEAD, BABY! AND THAT’S ALL THANKS TO Y’ALL. 🎰 LET’S CELEBRATE OUR LUCKY SEVENTH TOGETHER:

2/1 — WEDNESDAY:
BIRTHDAY CAKE LATTES Ⓥ
BIRTHDAY CREME-FILLED DOUGHNUTS

2/3 — 5-8PM — FRIDAY:
BIRTHDAY GRILL & CHILL
chopped BBQ rib sandwich • burger • loaded fries • vegan loaded fries Ⓥ • pasta salad Ⓥ • sour ‘cream’ onion dip + chips Ⓥ
🍒🍰 + CAKE BY THE SLICE! 🍰🍒
— a la carte service — aiming to be outside — indoor service if weather sucks ⛈️ —

2/6 — 7-9PM — MONDAY:
BIRTHDAY WINE TASTING
$20 ENTRY • 21+ only, duh
NATURAL WINE + CHARCUTERIE
(industry friends & fellows — we planned this one with y’all in mind ❣️🍷)

🎂‼️✨
THANK YOU FOR SEVEN WILD & WONDERFUL YEARS, ST. PETE. WE’RE JUST GETTING STARTED. CHEERS TO MANY MORE YEARS. AND HEY, WE HAVEN’T HAD A BIRTHDAY PARTY SINCE YEAR FOUR, SO LET’S MAKE THIS ONE TO REMEMBER!
🎰🌞❤️‍🔥
open 8-6 daily
kitchen 8-3 daily

🍓❤️🍒VALENTINE CAKE PRE-ORDERS ARE NOW OPEN 💌 FOR VALENTINE’S DAY (Tuesday 2/14) PICKUP:

bit.ly/banditvday23
bit.ly/banditvday23
bit.ly/banditvday23

— BABY CAKES —
✨ Cake #1 –
• Devil's food •
• Chocolate drip •
• Strawberry cream cheese buttercream •
✨Cake #2 –
• Lemon + olive oil chiffon •
• Matcha dust •
• Vanilla bean buttercream •
• Raspberry jam •

— MATCHA MADE IN HEAVEN —
5” 3-Layer Dome Cake ☁️🍵
• Raspberry jam • Matcha dust • Vanilla bean buttercream • Lemon + olive oil chiffon cake •

orders open ✨NOW✨ ‘til sell-out or Wednesday 2/8, whichever arrives first!

for pre-order only, but we’ll also have Valentine’s themed goodies offered in the pastry case from 2/1-2/14 💝 stay tuned! huge huge huge thanks to our Bandit Pastry team for making this all happen!

WEEKEND SPECIAL: BIG ASS CORNMEAL PANCAKE 🌽🍒 polenta pancake • red wine poached cherries • cherry reduction • cream cheese cremeux • almond honey streusel

available this SAT + SUN (1/28-1/29) 8am-3pm, or ‘til sell-out! 🌞 huge thanks to Liz for creating this one ❣️

open 8-6 daily
kitchen 8-3 daily
no wifi 🤠