J. Gregory Gerdel
BARRE — Stefano Coppola emerged from the kitchen behind the main room of the Morse Block Deli, where, apron clad, he spent the morning preparing corned beef.
“It takes a full week to cure,” he explained.
The locally focused and, whenever possible, locally sourced delicatessen and caterer opened in 2016 at 260 N. Main Street in Barre, and will celebrate its 10th anniversary this summer.
Coppola founded the Morse Block Deli after graduating from the New England Culinary Institute in 2012. The course of study became a major step in preparing for the food-centric career he envisioned. On top of that, during his training he fell in love with Vermont and became determined to make his home here.
The commitment to providing healthy, locally sourced and preferably organic food also includes concern for the well-being of the Barre community. Coppola’s support has been recognized by Capstone Community Action.
When setting up his business, Coppola had assistance from Capstone with financial planning. He subsequently has been a consistent supporter of Barre’s community service organizations, most recently during flood-recovery efforts. Providing gift certificates for sandwiches to fundraising projects for organizations and school groups has been a mainstay of community support.
“The Morse Block has been so supportive of this community,” said Alison Calderara, Capstone’s executive director.
Because the catering operation — which services both small events as well as weddings with 200 guests — is a major part of the business, the deli has previously been open to the public only on weekdays from 9 a.m. to 3 p.m. But with an experienced staff, the delicatessen and taproom are now open on Saturdays, same hours.
Upon entering the shop, you’ll likely meet Jackson Jacques, who also has long experience in the food industry. He has been working at the Morse Block for the past four years and prefers the scale of the Morse Block to the much larger, institutional parts of the food industry. Partly through his background managing Green Mountain Wrestling events, Jacques is directly involved in creating Morse Block’s social media in collaboration with Coppola.
The Morse Block’s Facebook page regularly posts its distinctly creative, often comical, reels, which have attracted a dedicated audience.
“Never AI,” Jacques was quick to qualify.
Often at the front of the house is Crystal Capron, who has been working at the Morse Block for several years.
“I love it here,” she said.
She’s also expert at explaining the specifics of the sandwich menu, which includes not only the delicatessen classics, but also a breakfast sandwich on an English muffin with an option for fluffy, scrambled eggs and a house-made, flavorful sauce.
Among the local food available at Morse Block are pints of organic chocolate milk from the Berlin-based Rogers Farmstead, some of Coppola’s favorites, prominently available.
Customers and reviewers occasionally note that prices are comparatively high, but as Coppola noted, that is a consequence of commitment to healthy, organic when possible, locally sourced food deliciously prepared.
For a menu and information about catering services, go to morseblockdeli.com.
