A number of new restaurants have opened in the historic area of Bethlehem in the past few years. This is the story of one of them – the Sweet Indulgence Café – located on Broad Street just a few blocks from downtown, but definitely far from the run-of-the-mill eatery.

The dream that led to the opening of the café almost two years ago began when co-owner Christina Margies worked at the Sands Casino in south Bethlehem. She would make chocolate gifts for her co-workers, and they gained the attention of someone in the casino’s administration, who suggested that she sell her creations. Everything expanded from there. First, she tried an in-house chocolate business. She did custom jobs, catered parties and tried wine and chocolate pairings with local wineries. The problem, she says she realized, was that the business never really went beyond being a hobby.

After three years, and $10,000 worth of candy molds, Margies and her life partner Rick Jefferson decided they needed to commit to brick-and-mortar.

“I wanted a little place where I could sell coffee and baked goods and chocolate,” Margies recalls. “A place that my daughter and I could manage – that’s all.” A modest enough dream that wound up becoming a quantum leap into a restaurant and bar business.

Jefferson hadn’t planned on a full kitchen and bar either, but he says the opportunity came around and it was too good to pass up. The opportunity was a vacant old stone building circa 1900 that had last housed a decidedly tacky junk shop.

“I saw the potential and wanted to make it unique and pleasant,” he says.

His experience renovating homes didn’t prepare him for the extent of the commitment he and Margies would have to make. While no structural changes were needed to the building, the cosmetic and electrical repairs were extensive. All new wiring and windows were required, new flooring for the bar, and refurbishing of the beautiful log-cabin-design oak floors in the dining room. There were also some pleasant surprises, Jefferson says, such as the discovery of two brick fireplaces.

The couple wound up doing much of the work themselves, with some help from friends. What had been estimated to take several months and $50,000 wound up taking nine months and costing more than $200,000. It cost another $60,000 to set up all the brand new appliances, equipment and accessories. Once renovations were done, and the set up was in place, there was another eight-week wait for a liquor license. They opened on April 1, 2014. Asked if there was some significance to April Fools’ Day, Jefferson joked that it was “a happy coincidence.”

Once the labor and costs from the renovations were behind them, Jefferson was justly proud of the finished space, which he says provides three distinct environments for his diverse customers – the casually elegant dining room, the warm and inviting drinking and eating area with its richly polished wooden bar, and an intimate lounge area for small private meetings or gathering of friends.

Once the restaurant opened however, the hard work for Margies and Jefferson had just begun. Margies says the major continuing challenge is hiring and keeping the right wait and kitchen staff.

“Finding the right fit is like looking for a needle in a haystack, but it is very important. When customers come in they are greeted first by staff. Because we are small, we depend on every staff member. We can’t do it without them.”

In addition to researching recipes and designing menus, keeping the inventory and scouting for unique local food, Margies manages the staff, who calls her “momma.” She holds mandatory meetings to improve ordering and other services, as well as to discuss the week’s menu specials.

“We make small dishes of the specials for waiters to sample so they can explain them to customers.”

Jefferson is the “face” of the Sweet Indulgence Café. He greets patrons at their tables, and gets customer feedback. He uses email, Facebook and a website to promote the café, and he says he is building a phone list so he can use text messaging to announce impromptu same-day specials and discounts. Besides liking to be around people, Jefferson says “I’m here because this is Christina’s dream, and we wanted something we could do together.”

The Sweet Indulgence Café is a scratch restaurant; Margies and her assistant chef make everything from scratch, including the mixers in the bar. They buy fresh ingredients from local farmers’ markets when possible. Except for soups, dishes including sauces are made to order. Margies prides herself on making dishes that are different and not found elsewhere, but she still begins with the basics. She calls her menu “comfort food with a step up.”

In addition to the varied regular menu, the café features three special entrées each weekend, with additional offerings of a variety of fresh oysters. Sweet Indulgence is one of the few places in the valley where fresh oysters are available. Christina’s oyster bisque began as a special, but has become a staple on the menu. According to Rick, “The first time she made it people were licking the bowls – it sounded like an orgy out here.”

Margies looks for unique ingredients, such as Maryland Blue Crabs or yarlen fish. For the New Year weekend, she featured snapper soup that took three days to make. She started with a whole dressed turtle, and spent hours simmering veal broth. Her lasagna has truffles in it, and she often adds other gourmet touches that set her dishes apart. However, Margies says the most important ingredient is love.

“We don’t rush; we want people to feel the love in the food.”

The menu, of course, wouldn’t be a sweet indulgence without dessert. Margie’s love of all things chocolate is reflected in the after-dinner offerings that often include individual pound cakes drizzled with chocolate, chocolate cheesecakes, giant cookies dipped in white and milk chocolate, and brownies with peanut butter and caramel. You can even take home bags of homemade chocolate bark.