Living Vine Organic Café

The morning light pours through the windows of a new café on College Parkway, where the scent of freshly ground espresso mingles with citrus and baked lemon. Behind the counter, Sylvie Szabo, owner of Living Vine Organic Café, moves easily between customers and staff, her calm energy setting the rhythm for the space. It is her grand opening day at the new location, and every smile, every returning customer, feels like a victory.

“This is our first day here,” she said, pausing to take it in. “It has been months of waiting, inspections, and uncertainty, but seeing people walk in again makes it all worth it.”

Living Vine is a breakfast and lunch café that has become a trusted name in Fort Myers for plant-based, gluten-free, and dairy-free meals made from locally sourced ingredients. Nearly six years after first opening, Sylvie has transformed what began as a modest health-conscious eatery into a vibrant community destination. “I wanted a place where people with dietary restrictions could enjoy food that feels indulgent,” she explained. “Healthy eating should never mean giving up pleasure.”

Sylvie’s path to Living Vine began long before the café itself. A graduate of a Hotel and Restaurant Management program in France, she spent years in the hospitality industry before stepping away to raise her family. When personal health challenges led her to study nutrition and holistic wellness, she became a certified health coach. That experience redefined her relationship with food and inspired the business she would later build.

“My family had been eating organic for years,” she said. “I wanted to create something that helped people eat well and feel good, but still enjoy the experience of dining out.”

From the start, Living Vine reflected that vision of care and precision. The kitchen uses dedicated cookware for different diets to prevent cross-contamination, and every recipe is developed to preserve taste and texture, even when traditional ingredients are replaced with healthier options.

A customer favorite, the Lemon Blue Majik donut, is both vegan and gluten-free, glazed with blue spirulina for natural color and a boost of antioxidants. “People see it and assume it’s just for decoration,” Sylvie laughed. “Then they taste it and realize it’s actually good for them too.”

The move to College Parkway came after Sylvie learned that her original space in the Broadway Palm shops was slated for demolition. “We had to find a new home,” she said. “It was stressful, but it turned out to be the right change at the right time.”

The new café is larger, brighter, and better equipped for the growing customer base. The expanded kitchen allows for more efficiency, and the new layout provides a comfortable dining experience that better reflects the brand’s organic philosophy. “We wanted a space that matched what we serve,” she said. “Clean, open, and welcoming.”

Throughout the transition, Sylvie worked closely with the Florida SBDC at Florida Gulf Coast University, and her consultant, Elizabeth Goldbach, to prepare for the relocation and relaunch.

“Elizabeth helped me with everything from financial planning to reopening strategy,” Sylvie said. “She guided me through the process of developing projections and making sure the business could sustain itself through the move. Having her there gave me clarity and confidence.”

Elizabeth met regularly with Sylvie to review the café’s operational and financial goals, analyze expenses, and identify new opportunities for visibility and growth. “When you’re managing every detail of a restaurant, you can lose sight of the bigger picture,” Sylvie said. “Elizabeth helped me look at the numbers, not just the day-to-day.”

Living Vine’s menu celebrates collaboration as much as creativity. Sylvie partners with local producers, including Java D’Oro, a family-run organic coffee roaster in Cape Coral, and area co-ops that supply seasonal produce. “We try to source as close to home as possible,” she explained. “It supports local growers and keeps the food fresh.”

Customers have come to appreciate not only the quality of the ingredients but also the personal connection they feel with the café. Many of them return week after week, not just for the food but for the sense of calm and care that defines the experience. “People come here because they know what they’re getting,” Sylvie said. “They know we’re paying attention.”

As the last plates from the lunch rush leave the kitchen, Sylvie takes a quiet moment to watch the café at work. Her team moves smoothly, customers laugh over coffee, and the space feels alive in a way that only comes after years of persistence and purpose.

For Sylvie Szabo, Living Vine is more than a café. It is the embodiment of her belief that food can heal, connect, and bring joy. Her new space, filled with light and life, represents both a return to her roots in hospitality and a step forward for a community that continues to grow alongside her.

“This move was not easy,” she said. “But with the help of the SBDC and Elizabeth’s guidance, I felt supported every step of the way. It is a new beginning, and I finally feel like we are where we are meant to be.”