Baltimore Coffee Shop to Launch in Early 2027 Expansion
The operators are building a local chain by using their existing cafe kitchen to supply a new retail storefront in downtown.
Updated on Oct. 27, 2026 in Openings & Closings
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David Cangialosi and Kathy Brady are launching a new coffee shop, Perk It Up, at 10 Light St in Baltimore. The venture, which aims to become a local chain, is scheduled to open in late January or early February 2027.
Why it matters
The owners are leveraging their existing kitchen infrastructure to pivot toward specialty coffee, which typically offers higher profit margins than traditional food items. This move reflects a broader strategy of using express-style operations to scale a long-standing local business brand.
The operators are building on a 30-year history of downtown service, currently supporting a staff of 20 at their existing cafe. The new 10 Light St location will source inventory from the established David and Dad's kitchen to maximize efficiency.
The players
Kathy Brady
Longtime operator who has worked with David Cangialosi since 1993.
David Cangialosi
Owner of David and Dad's Cafe, a downtown establishment operating for three decades.
David and Dad's Cafe
A Baltimore-based cafe business that has operated downtown for 30 years and employs 20 people.
The details
To manage expansion costs, the owners negotiated an agreement where their landlord covers a portion of the build-out expenses for the new location. By sourcing grab-and-go items directly from their primary kitchen, the operators centralize production to maintain margins. This hub-and-spoke model is designed to support their goal of scaling Perk It Up into a multi-location local chain.
Timeline
1993: David Cangialosi hired Kathy Brady.
2010: David and Dad's began adding express locations.
2016: David and Dad's moved to 115 N. Charles St.
January or February 2027: Perk It Up is scheduled to open.
Market Landscape
This launch follows the pattern of using an established central kitchen to supply satellite retail locations to optimize operational margins. It marks a departure from single-site management toward a hub-and-spoke production model for multi-unit expansion.
Operators looking to scale should evaluate whether their current kitchen capacity can support additional retail footprints without adding fixed overhead. The strategy of negotiating landlord contributions for tenant improvements remains a critical lever for managing startup cash flow.
The takeaway
Expanding into high-margin specialty beverages can provide a viable growth path for established food businesses. Operators should track the success of this hub-and-spoke supply chain to determine if their own kitchen output can support additional satellite locations.
Further reading
Learn more about local business changes in the Baltimore Openings & Closings section.
Source note: This article includes information reported by The Baltimore Banner.
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