Barista Parlor taps Germantown for third location

Popular cafe tentatively set to open in spring of 2015

Nashville-based entrepreneur and café creator Andy Mumma is targeting Germantown for his third Barista Parlor location.

As first reported by, Mumma has signed a lease for space in a cinderblock building located at 1230 Fourth Ave. N. in the fast-changing urban district on the city’s north side. The building is located at the southeast corner of the Fourth Avenue and Monroe Street intersection next to the structure home to City House restaurant and across Fourth from 312 Pizza. Across Monroe, Kansas City-based Price Development is targeting a large-scale 256-unit apartment building (read more here).  

Barista Parlor {Germantown} is tentatively set to open in the spring of 2015, Mumma said. The Germantown location (see the building in the photo below) will have its "own identity” compared to the East Nashville and Gulch retail spaces, Mumma said.

“The vibe will involve earth and land,” he said of Barista Parlor {Germantown}.

With the soon-to-open Barista Parlor {Golden Sound} in The Gulch (read more here), Black Keys rocker Dan Auerbach is a partner. Mumma declined to say if Auerbach will partner with Barista Parlor {Germantown}.

Barista Parlor {Golden Sound} will serve as Mumma’s main roasting locale and will offer a 1960s-decade modernist vibe with air, sky and rockets in the art mix.

“We will do a huge art piece at Barista Parlor {Golden Sound},” he said. “It will be very different from the [ships-and-sea-themed] space at the original location in East Nashville. I don’t want to replicate spaces.”

A key to all three cafe spaces will be “merging art and commerce,” Mumma said.

Mumma declined to disclose a price tag for the build-outs of either the Gulch or Germantown spaces. He said he has not selected a general contractor for the Germantown project. The Carter Group has serve as GC for the Gulch effort.

“We’re shooting for Aug. 25 for opening Barista Parlor {Golden Sound},” he said. “We’re 100 percent focused on training and getting the roasting component open.”


(Image courtesy of Andy Mumma)