The Palm Beaches’ Small Businesses Spotlight highlights the local makers, chefs and entrepreneurs shaping our community
Each morning in West Palm Beach, a line forms outside aioli, and by midmorning, most of the pastries are already gone. It’s a ritual locals know well, and one that speaks to the heart of what makes this hometown café special.
At the center of it all is Chef Hackman, whose years in fine dining kitchens throughout Palm Beach County shaped the foundation of aioli. When he and his family opened the café, his daughters were still young. Focusing on breakfast and lunch allowed him to be home for dinner, but the standards of fine dining never left the kitchen.
“Everything at aioli is rooted in my background in kitchens that didn’t cut corners,” says Chef Hackman. “We make everything from scratch, the long, hard way.”
That dedication shows in every detail. The sourdough ferments for 72 hours. Croissants take three days to complete. Nearly every syrup and spread is crafted in-house. It’s a disciplined, thoughtful approach that has earned a devoted following, locals and visitors alike lining the doorway each morning…