After devoting her weekday mornings at Isles Bun & Coffee to the shop's signature cinnamon rolls, baker Angie DeMars pulls a focaccia-style pizza out of the oven around noon. Lunch is $3.50 a slice, and topped with an impromptu medley of whatever DeMars discovers in the vegetable crisper that day. "That's the way it should be," said DeMars' boss, co-owner Jeff Veigel. "If you're a decent cook, you should be able to open the refrigerator and get started."
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It’s too soon to tell how much the immigration crackdown is to blame.
