DINING FEATURE Williams Confectionery Crafts Live Oak eatery o ers home cooking, community J oyce Williams took her passion for baking to the next level 15 years ago when she opened good old home cooking,” Williams said. “Once people nd out about us, they keep coming back. Some come twice a day even.”
BY JARRETT WHITENER
Williams Confectionery Crafts. Prior to opening the restaurant, Williams said she worked in educa- tion for 42 years, 18 of which were as a teacher and the remainder she spent working in administration. In 1992, Williams and her family left San Benito, Texas, so she could take a job with Edgewood ISD on the west side of San Antonio. Williams retired from Edgewood in 2002 and opened her own charter school, which she operated until 2006 when she said her passion for baking led her in a new direction. It began when Williams realized she really enjoyed making treats for her church and work-re- lated potlucks. “I kind of started with a lot of potlucks and things that we did for After retiring from education, Wil- liams said she saw baking as another way to serve the community. Originally, the restaurant was sup- posed to be a bakery only, but after some in uence from her children, Williams said she decided to make it a full restaurant serving breakfast, lunch and dinner. “My kids told me that I could cook breakfast since I was already here every morning,” Williams said. “We started talking about their favorite foods growing up and that is how we designed the menu. It really came from what they loved.” Many of the customers come in for breakfast as well as the daily specials that regulars have come to love, like chicken and dumplings and pork chops, she said. “I serve the kind of food that really is hard to nd because it is teachers,” Williams said. “The teachers would get together and I would always be the person that would do the majority of it. So, I just had a real passion for cooking and baking for a long time.”
Because of the loyal customer base, Williams was able to keep her restaurant a oat and steady throughout the COVID-19 pandemic. “We were so blessed,” Williams said. “We did the curbside that was required of us. We also had to go to 25% capacity. I used to serve 75 people inside and now I only serve 35. I still run out of food and desserts. I sell the same amount.” She remains cautious even today and has continued operating at a reduced capacity. According to Williams, the restau- rant — and her food — is a form of ministry and is part of her calling to reliably serve her community. “I want to be
Williams Confectionery Crafts’ Pork Chop Breakfast Special ($8.99) comes with a pork chop, eggs, cooked potatoes and biscuit.
PHOTOS BY JARRETT WHITENER COMMUNITY IMPACT NEWSPAPER
“I WANT TOGIVE THEM THE KINDOF FOOD THAT IS NUTRITIOUS ANDHOMEMADE JUST GOOD COOKING. IT IS AGREAT SERVICE, ESPECIALLYWITH THE ELDERLY, AND I SERVE QUITEAFEWOF THEM.” JOYCE WILLIAMS, OWNER
able to be here for the community,” Williams said. “I want to give them the kind of food that is nutritious and homemade— just good cooking. It is a great service, especially with the
Williams Confectionery Crafts has fresh- baked pies available every day.
The eatery o ers a selection of baked goods, including assorted brownies.
SPECIALS OF THE DAY All specials are $9 and a salad can be substituted for any side. Sides vary by day and include mac and cheese, green beans, corn, mashed potatoes, fried cabbage, cole slaw and pinto beans. Monday: beef tips or smothered chicken on rice with gravy, or fried chicken with a roll and two sides
elderly, and I serve quite a few of them.” For special items not found on the menu, Williams said she sometimes takes recipes that customers bring in and prepares it for them. “I like to tell people that if they don’t see it, then they can ask me for it,” Williams said. “If I am able to do it, then I will tell them to give me a couple of days, and I’ll do what I can.” Williams also promotes and sells work from local artists at her restaurant. According to Williams, she plans to work at the restaurant for as long as she can, and she wants to continue serving the community and custom- ers that keep coming back. “I’ll be here until the Lord says oth- erwise,” Williams said. “The demand is high, and to me it is about service and being a ordable and available. That means a lot to me.”
Tuesday: Chicken N’ Dumplings with mixed vegetables, candied yams and a roll Wednesday: meatloaf or king ranch chicken casserole with chips or cornbread, and two sides Thursday: pork chops with rice, greens and pineapple casserole Friday: cat sh, ounder, tilapia, salmon patties or barbecue chicken with two sides
Owner Joyce Williams opened her restaurant 15 years ago with a passion for baking and service.
Williams Confectionery Crafts 12107 Toepperwein Road, Ste. 5A, Live Oak 210-967-5200 www.williamsconfectionery craftscafe.com Hours: Mon.-Fri. 7 a.m.-7 p.m., Sat. 7 a.m.-3 p.m., Sun. closed
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NORTHEAST SAN ANTONIO METROCOM EDITION • MARCH 2022
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