When Erik Johnson, Founder & CEO, first started Erik’s DeliCafé in 1973, his father, Ray Johnson, created homemade soups from his family recipes. In the early years, Erik can be found in the commissary stirring a big pot of soup, getting ready for customers who couldn’t wait to enjoy a piping hot bowl of soup. […]
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In 1973, for an initial cash outlay of $429.00, Erik Johnson transformed a 600 sq. ft. delicatessen/bakery in Scotts Valley into Erik’s DeliCafé. Now we have 27 locations throughout Santa Cruz County, the Bay Area, the Monterey Peninsula and one in Roseville.
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