Brix Coffee, Crepes, Custard In Woodbury Owner Karen Mohs

Occupation: Owner of Brix Coffee, Crepes, Custard (572 Commons Drive, Woodbury; 651-730-7284; brixcoffee.com) Age: 47 What did you want to be when you grew up? I would have loved to manage a beachfront hotel somewhere. It's probably not too late for me, since I haven't really grown up yet.

What was your first job in food? There was really just one before Brix, and that was when I was 15 and worked about a month in the summer at the local Dairy Queen by Lake Johanna in Shoreview.

How did you wind up in the coffee business? Longtime family friends are from Strasbourg, France. Over the years, we tried several coffees roasted by Coffee Sati, also in Strasbourg. It's amazing coffee. One thing led to another, and we started thinking how to bring the coffee here. Now, we're the exclusive importers to the U.S.

What's the one menu item you are most proud of? Our new frozen custard recipe. We worked for such a long time to create the right balance of ingredients. We make it fresh every day, and I'm really excited to do be able to serve our sweet crepes a la mode now.

What's something few people know about you? I like to listen to music in my car really loud. If you call me during a favorite song, I will not pick up.

What culinary trend do you wish would die? The all-you-can-eat concept. All you can eat of any food can never really be a good thing.

What's something in your career that you wish you had done differently? To strike a better balance between work and home. I think my family would tell you I've never been great with that.

What's your favorite restaurant? Salut on Grand Avenue in St. Paul - for artichoke pizza.

If someone were to play you in a movie, who should it be? When they make that movie about me, I'd like it to be Diane Keaton. She's so funny, but I think she's still taken very seriously. That's an interesting combination.

What's the weirdest food you've ever eaten? When I was in France, I had foie gras for dinner one night. It was sliced really thin, pan-fried, dusted with powdered sugar and served with a cranberry glaze. I tried it just to be polite, but it was so amazing.

What's next? More crepes, more caffeine and definitely more frozen custard.

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