It is with deep sorrow that I reflect upon the passing of a beloved treasure of the Providence community.

Taken before her time, on the morning of the 28th of January, Bolt Cafe’s signature Grain Bowl was discontinued.

The news sent the Brown and RISD student bodies reeling.

“Terrible. Disaster. Tragedy” mourned RISD’s O.DeBesche`29 over a forlorn-looking oat matcha.

“I was appalled when Barista ‘Blue’ informed me that today would be my final time eating this bowl as I know it… I eat this bowl prolly three times a week.” Brown’s E.Horwitch expressed in a finsta post of grief. 

What was once a warm, delectable staple of Bolt’s menu – a constant source of refreshment and satisfaction in the form of quinoa, brussel sprouts, chickpeas, a beautiful mysterious sauce and (for an additional $1.50d) smashed avocado – has been replaced with a cold ‘grab and go’ alternative. 

What’s worse, the brussel sprouts have been replaced with carrots.

“I fucking hate carrots so much.” — G. Belgrader, Brown’27.

Coping was hard.

This writer herself, a regular consumer of the bowl, is still working through grief’s final stages.

On this day, that marks the …. since her loss, let us take a moment to remember the bowl and all she stood for.

Upon first learning the news, I desperately sought alternatives. I tried everything. I tried Dave’s. All other brunch options felt bland and traitorous in my mouth.

Left blindsided and betrayed, I unfollowed Bolt on Instagram.

We spoke to some of the cafés most avid attendees to hear their reflection on its recent changes

E.Salfiti, Brown’27 who wakes up at 8AM every weekend to snag the coveted corner table with the charging outlet, offered her testimony:

“You know, I wake up every day and I really struggle to get up. Cause it's cold, and the Ratty food sucks, and I have work to do for a major that I don’t like. The thing that gets me out of bed every morning is Bolt. I do 90% of my socializing in here. It’s a tight-knit community.”

This tight-knit community has been ransacked.

“I’ve been thinking about it [(the grain bowl]) every day since it was taken off the menu,” said avid bolt attendee Jula Muzyczyszyn’27. “It’s just the fact that I can’t have it if I wanted to.”

“I think I’ve been cooking more as a result of this. It’s really restructured my whole life.” said I.Sawiris, Brown ’24.

Word on Benefit St is that a possible recreation of their sauce may be assembled by mixing tahini and maple syrup.

Now,…. months on from ….

— Sélavy