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    Craft Beer Coverage

    Community Beer Company throws its mug into the ever-expanding Dallas craft brew scene

    Jonathan Rienstra
    Jan 15, 2013 | 11:30 am

    It’s time to throw another shrimp on the barbie. On January 16, Community Beer Company will become the newest Dallas craft brewery.

    The brainchild of Kevin Carr and brewmaster Jamie Fulton, Community is located in the Design District, just off of Stemmons Freeway, in a 14,000-square-foot space that they plan to expand this spring.

    Carr decided to create Community after more than a decade of home brewing by night and running a tech company by day.

    “I look at [the number of breweries] in a positive way,” says founder Kevin Carr. “There’s really something to be said about local beer and its freshness.”

    “At the time, there weren’t any breweries in Dallas,” Carr says. “I started doing the research two years ago, but it takes time.”

    In fact, local craft breweries have exploded on the scene in the past year. Franconia and Rahr & Sons were once the only breweries around — and they were in McKinney and Fort Worth, respectively. When Community opens, it’ll make an even 10 in the Dallas area.

    “I look at [the number of breweries] in a positive way,” Carr says. “We don’t think it’s too crowded, but that there’s a demand as people move away from the bigger beers. There’s really something to be said about local beer and its freshness.”

    Carr believes that Community can distinguish itself with a focus on quality, and that starts with brewmaster Jamie Fulton. If the name sounds familiar, you might have spent time at Fulton’s old Fort Worth place, the Covey Restaurant and Brewery.

    “Jamie’s understanding of how these machines work is on a very technical level,” Carr says. “He won awards for his beers at the Covey, and he knows what he’s doing.”

    Throw in an assistant brewmaster with a degree in microbiology, four vessels (which Carr says is the most of any local brewery) and an onsite lab for yeast development, and Carr is confident in his beers.

    “The yeast propagator boosts the process in the beers,” Carr says. “There are really only four ingredients in beer, and people sometimes take for granted how yeast affects the flavor. It’s important to have the highest quality and no flaws.”

    Community is making a strong opening statement with a three-day pre-launch tour of Dallas’ beer scene. It starts with an unveiling of the Public Ale at Meddlesome Moth on January 16 from 5-7 pm. An English-style ale that aims to put you in a pub-visiting mood, Public Ale checks in at 5.5 percent ABV and an IBU of 38.

    “I’d say the Moth are good friends and big supporters of the beer scene,” Carr says. “It seemed like a good start since we spent a lot of our time there.”

    On January 17, Carr and Fulton unveil the Community Pale Ale at Common Table from 5-7 pm before tapping Community Lager at Craft & Growler the next day. The pale ale is a hoppy, American-style brew that grabs four different hops from three different countries; the lager is an old-school, Vienna-style brew with a copper color.

    The next beer for Community is the Wit, which was inspired by Belgium breweries. It is set for a spring release.

    If there’s any doubt that people are ready for Community to tap their kegs, consider that the grand opening tour on Saturday, January 19, has already sold out, tickets are going quickly for the Sunday tour, and they expect to be in about 40 Dallas locations in the near future.

    “People are drinking better,” Carr says. “With watered down beers going down, it makes sense to go to the craft beers.”

    Community Beer Company in the Design District is open for business starting this week.

    Community Beer
      
    Courtesy rendering
    Community Beer Company in the Design District is open for business starting this week.
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    Bread News

    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    And now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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