Owning a coffee shop in downtown Nantucket was never going to be just about serving quick iced coffees for people on the go. In other words, the Dunkin’ Donuts model doesn’t apply, at least not for Michael Ferreri, the co-founder of ACK Roasters and the general manager of Nantucket’s newest coffee shop, called Café 22.

“We want to have a space where the community can hang out,” Ferreri said. “There’s been a trend recently in cafés, especially for hostile architecture, where you go in and they don’t want you to stay; they want you to drink your coffee and leave. We want you to come drink your coffee and hang out."

Café 22 opened this winter at the corner of Federal and Broad streets, in the property that formerly housed The Corner Table. Remain Nantucket, which owns the building, said the next chapter for the shop is “to compound Broad Street’s role as a culinary and cultural anchor downtown, offering high-quality food and drink, a central gathering place and year-round employment opportunities.” Jonas Baker, a veteran in the island restaurant scene and the owner and operator of Café 22, shares that goal. A partner at The Brotherhood of Thieves and former owner of Slip 14 and the former BlueFin restaurant, Baker brings three decades of experience to the new coffee shop.

With Café 22, he said he wants to8 provide a community space where the food is freshly made and the atmosphere is inviting. He not only wants to bring the community in, but open the upstairs kitchen and dining areas for local nonprofits to host events. “We want them to use the space,” he said. “That’s the goal, that it’s herein the middle of town and people should be using it.”

The menu reflects Baker’s guiding philosophy—accessible and fresh, with the grab-and-go refrigerator constantly restocked. “We don’t want people to come in when the case is full and by2 p.m. you’re asking when they made it,” he said. That menu includes café staples like salads, sandwiches and eggs, as well as house-made pickles and some new items like Thai curry meatballs.

“My goal is to have it as global in flavor profile and as local in ingredients as possible,” said chef Daisy Carnelia, the culinary director at Café 22.Upstairs, the café is also carrying on the tradition of culinary classes like the ones The Corner Table offered, with Carnelia teaching year-round lessons on dishes like coq au vin, dim sum, fresh pasta, tiramisu and tarte tatin. With several coffee shops going out of business in recent years—The Bean, Espresso to Go and Fast Forward to name a few—the new management group at Café 22 believes it’s become even more important to hold on to the year-round cafés Nantucket already has.

“The goal is to have a nice place that’s cool to come into,” Baker said. “There’s no pressure for you as a guest. The goal is we’ve created a space that’s friendly for everybody. How far do we want to ramp up? Well, eventually we’ll ramp up, but the goal is to have a nice steady growth. We want to do everything consistently, and we’ll grow as we go."