This beloved Beaufort County coffee spot has a new location on Hilton Head Island

Blake Douglas

Caffeine cravers on Hilton Head can expect a well-loved Bluffton coffee shop and brunch cafe to cross the bridge to a new island location soon.

Corner Perk, which currently has two locations in Bluffton and Port Royal, has leased the space of the former Atlanta Bread Company at 45 Pembroke Drive in Festival Center. The new North End location is expected to open in the next six months, owner Josh Cooke said.

The 4,200-square-foot space will be the largest of the three locations, Cooke said, about double the size of the Bluffton cafe. It’s the first new location since the Port Royal store opened in 2018.

“People have been saying for years, ‘We love your spot, we come here all the way from Hilton Head,’” Cooke said. “I think the neighborhood and the plaza there is a great location and a great fit for us.”

Corner Perk has been eyeing an island location for the past few years, Cooke said. He’d previously considered two other locations, one mid-island space and the other on the South End. About a year ago, Cooke said he started the process of leasing this space.

Customers can expect the same menu items like brunch foods and signature coffees from the Hilton Head location, but with an enhanced sit-in experience. Cooke said the larger location will allow for more comfortable seating, including sofas that other locations don’t have the space for.

“It’s (also) got plenty of space for us to do a lot of our syrups and sauces, our preps and bakery items, things like that,” Cooke said.

Hilton Head’s location could also serve as a commissary for other locations, Cooke said.

With the expansion, Cooke said he’s still striving to maintain the intimacy and attention to detail unique to local eateries.

“We like to think instead of serving to customers, they’re our friends, family and neighbors. When you’ve got people coming over to your house, you’re going to give it your best shot and make your best things,” Cooke said. “That’s how we approach it and that’s what we’re looking forward to doing.”