How Passion Shapes the Drinks at Stone Creek Coffee
I have been coming to Stone Creek Coffee since moving here more than a decade ago. What always stood out to me was the esthetic of the locations, and the creative consistency of the drinks. The Boston Latte with 1/2 syrup addition was my go to for years. No matter where I went, it was perfect. Lately, I have noticed their most recent entry to the coffee category, a blend of coffees with low, medium or high caffiene levels. The "NEVER STOP LEARNING" postcard sums it up; they are the cool scientists in coffee, and it is clear in their art, their branding, and their education focus.
We found out Stone Creek was making a special drink this Spring with our Alpine Spritz soda. We wanted to learn more who was behind this newest drink, so we spent a morning with Hailey Barsch, Director of Education and Bakery, to find out more.
From Barista to Flavor Mentor
Hailey started her journey at Stone Creek 15 years ago as a barista. Like many in specialty coffee, she began by learning the fundamentals: dialing in espresso, steaming milk, and respecting the classics. But what set her apart was curiosity.
“I started playing with drinks and recipes,” she explains. “I loved thinking about flavor and how ingredients work together.”
That curiosity led her from barista to café coach, then to mentor, and eventually to Director of Bakery. Along the way, her role expanded in unexpected ways — including a stint as Director of Education. While it might sound like a detour, it actually made perfect sense. Stone Creek’s syrups are made in the bakery, so understanding ingredients, production, barista workflow, customer preferences, and espresso flavor profiles deepened her expertise in beverages.
Her path shows how interconnected flavor really is. Coffee isn’t just about beans and brewing; it’s about how sweetness, aromatics, and texture come together.
Inspired by the Seasons
When it comes to creating drinks, seasonality is her biggest inspiration.
“The time of year and what we naturally crave matters,” she says. “There’s emotion tied to seasons — what feels comforting, what feels bright, what gives you hope.”
That philosophy shows up in new drinks. Her most recent creation, the Strawberry Basil Espresso Tonic, was inspired by the simple desire for warmth and optimism during a Milwaukee winter. It wasn’t created in isolation, either. Baristas were surveyed and asked to weigh in. The drink required a new preparation order and two new ingredients, so buy-in from the team mattered. The response? An overwhelming yes — paired with a commitment to keep on learning.
The drink features a housemade strawberry basil syrup and is finished with freshly cut 100 Acre basil on top for strong aromatics. The espresso base is a honey-creme Rwanda, bringing natural sweetness and balance. The result is layered, aromatic, and unexpectedly comforting. What is most exciting, is how they layer the coffee, syrup and spritz sodas. A visual treat as much as a tasty one!
Expanding the Coffee Lineup
Stone Creek is also growing its retail coffee lineup. Their new line is called Control Freak and made with differing ratios of their Colombian decaffeinated and fully caffeinated beans. With many decaf drinkers on the team, quality mattered. The coffee is roasted separately and then blended, ensuring flavor isn’t an afterthought. A great go to is 25% for a afternoon pick me up I have found!
Great drinks don’t happen by accident. They come from people who care deeply about flavor, tradition, and the experience in the cup. I truely enjoyed learning more about the innovation process at Stone Creek. Here's to Spring!
Cheers!
Mary and Noah