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I Made Iced Lattes With the Founder of The Nitro Bar
The word viral is overused (I’m guilty), but when it comes to the internet-iconic Rhode Island coffee shop The Nitro Bar, there’s no better way to describe the phenomenon. The Nitro Bar has three locations across the tiny state of Rhode Island, and all of them have an ever-growing line out the door at all times. Their TikTok and Instagram rack up crazy impression numbers, which has food businesses everywhere copying their marketing tactics. The genius behind it all: Audrey Finocchiaro, the co-owner and co-founder of the successful shop(s), which started as a humble little cart serving cold brew. The videos and social media content that perform so well pretty much all showcase a Nitro Bar drink being made, with a specialty coffee syrup or some sort of flavored twist. Right now, their summer syrups include strawberry and caramelized banana (yum), while some off-season favorites include orange chocolate, black raspberry, and cherry vanilla. Customers wait in long lines year-round for anything and everything Nitro Bar— including me. When I lived in Boston a few years ago, I would hop on the commuter rail train to Providence and get their chocolate wafer iced latte and spend a rainy day sipping and snacking with friends. I’ve been a follower of Audrey and the Nitro Bar’s work for a while now, and was so happy to get her into the Food52 office. Read More >>
The word viral is overused (I’m guilty), but when it comes to the internet-iconic Rhode Island coffee shop The Nitro Bar, there’s no better way to describe the phenomenon. The Nitro Bar has three locations across the tiny state of Rhode Island, and all of them have an ever-growing line out the door at all times. Their TikTok and Instagram rack up crazy impression numbers, which has food businesses everywhere copying their marketing tactics. The genius behind it all: Audrey Finocchiaro, the co-owner and co-founder of the successful shop(s), which started as a humble little cart serving cold brew.
The videos and social media content that perform so well pretty much all showcase a Nitro Bar drink being made, with a specialty coffee syrup or some sort of flavored twist. Right now, their summer syrups include strawberry and caramelized banana (yum), while some off-season favorites include orange chocolate, black raspberry, and cherry vanilla. Customers wait in long lines year-round for anything and everything Nitro Bar— including me. When I lived in Boston a few years ago, I would hop on the commuter rail train to Providence and get their chocolate wafer iced latte and spend a rainy day sipping and snacking with friends. I’ve been a follower of Audrey and the Nitro Bar’s work for a while now, and was so happy to get her into the Food52 office.
