A space once populated by hockey fans downing burgers and beer will bring a sense of European cafe life to the once-monikered Red Mile as a new concept bakehouse takes over the space left vacant by Melrose Cafe and Bar.

The creation of the brothers behind Fratello Coffee Roasters and Analog Coffee, the new establishment will serve freshly baked bread and pastries, gourmet sandwiches and other baked goods throughout the day from the iconic spot on 17th Avenue S.W.

“It is a brand new (concept) to Calgary, for sure, if not Canada,” said Russ Prefontaine, who is opening Corbeaux Bakehouse with his brother, Chris.

The original plan to bring the experience of a cool neighbourhood bakery to 17th Avenue shifted when they found a spot in the vacated Melrose, which abruptly shut its doors earlier this year.

Given the large space and location — not to mention the legacy of the bar that had been the epicentre of the Flames’ 2004 run for the Stanley Cup — the brothers realized their idea for a world-class bakery would need to be expanded. Corbeaux Bakehouse — French for ravens — will be more akin to a cafe in France or Italy, a spot that transitions throughout the day, with sit-down or take-away coffee and pastries in the morning, sandwiches on artisan bread made in house for lunch and desserts for an after-dinner stop.

“You’re not just buying a loaf of bread for your kitchen,” said Russ.

The concept is one award-winning U.S. chef Keith Luce had also been toying with. When he was connected with the brothers through a hospitality industry recruiter, the trio discovered they had essentially written the same business plan for an establishment that would bring European cafe culture to North America.

“There isn’t a cafe culture (here),” said Luce. “Fast food has filled that niche.”

He added it would have been a disservice to put in a more straightforward bakery into the space, given Melrose’s history and the response when it shut down.

“That space already has a soul. To close as a traditional bakery (at an earlier hour) doesn’t make any sense,” he said. “There’s a need in the community for what we want to do. It was dictated by that; it wasn’t a choice.”

Luce, who worked for four years as chef at the White House during the Clinton administration and has opened numerous restaurants around the U.S., has earned numerous awards and accolades, including having Spruce, his first restaurant, named best in the U.S. and being named best chef by Food and Wine magazine. He said he was looking for a simpler concept where he could collaborate with other chefs — a pastry chef and head baker will also be part of Corbeaux’s kitchen.

The bakehouse takes over the restaurant portion of Melrose, along with the expansive patio; the remaining third, which served as the bar area, will go to another tenant.

It is set to open this fall.

grichards@calgaryherald.com