we take pride in crafting comfort food and creating curated experiences for our beloved community.

What began as a coffee counter seven years ago, has become today a place where locals gather at all hours of the day for comfort food and drink. Whether its for lunch or dinner on the café side or to belly up to the bar in the lounge, at the Trail’s End Café we go above and beyond whatever you thought you were in for.

More than just a café, our unique space offers several options to suit the ambience and meal of your choosing: from our select coffee brews and fresh baked goods on the café-side to a fine dining experience with crafted cocktails on the lounge side.



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elizabeth akehurst-moore & james white


The father & daughter duo who are the visionaries and founders of the Trail’s End Café. Together they have continuously grown and expanded the coffee stand it started as in 2012 to the full service operation it is today. They also lead with vocals and keys the Trail’s End Café Band which plays jazzy tunes in-house.


Matt molloy


Matt brings 20 years of food service experience including work in restaurants, hotels, gourmet grocery, country club, corporate foodservice, and culinary instruction. During his 15+ year career in Boston, he worked at Olives, was the longtime Chef de Cuisine at Lumiere, in Newton, and served as the Executive Chef at Beacon Hill Bistro and The Inn at Hastings Park in Lexington .


Manny Rodriguez


After receiving his degree in business administration from the Isenberg School of Management at the University of Massachusetts, Amherst, Manny worked at Whole Foods, first as a marketing intern, and then as a member of the marketing team. He went on to work with the Tom First, the founder of Nantucket Nectars, at Concord Provisions, in Concord, MA working his way up from Assistant Manager to General Manager.