Bakeries have always been traditionally a place where one walks in, buys some cookies and/or croissants, and takes them home to the family. However, there has been an ascension of a new kind of bakery, an actual eatery where you can enjoy a piece of quiche and a salad or a tartine before you indulge in that homemade fruit tart or a piece of that strawberry rhubarb pie, fresh out of the oven.
Orlandoans have evolved, thankfully, from the corporate menus at the local IHOP and Denny’s, and instead are flocking to these new bakeries to enjoy double baked croissants and homemade pop tarts. And now Winter Park has a new place to relax and have an amazing breakfast, thanks to the Rebroff family. Bring on Buttermilk Bakery. I love Buttermilk Bakery.
I popped in one morning during their soft opening, a time when you would expect kinks to still be un-ironed, a time when they almost seem to know what they’re doing and just need a few more days to get it together. But that was not the case here. This was the smoothest soft opening I have ever invited myself to. If I didn’t know better I would have thought this family has been doing this for years. Well, in a way, I guess they have. The Rebroff family has been baking treats and selling them at local farmer’s markets for almost two years now.
The daily menu is written on a scrolling roll of brown packing paper on the wall. Very clever and smart. And while the menu is quite small, each item is not only creative, but inventive and unique. Mr. Beet and I decide to order the daily Tartine and the Quiche and split them.
The Tartine Provencal was amazing. Thick crusty bread was topped with local pattypan squash (the pretty scalloped squash), kale and grilled eggplant topped with a mornay (a cheesy Béchamel) sauce. To say it was delicious is an understatement. I often like to tempt my hand at re-creating restaurant dishes at home and I know there is no way I will ever be able to even begin to emulate this.
And to coax my inner Chef into a happy dance, the tartine was served with a Mache salad. A salted mache salad. Mache is that super healthy salad green that looks like a rosette when it grows and boosts perfect little rounded leaves. I have not only never had mache before, I have certainly never had my salad greens salted. It was so simple and unexpected, yet very tasty.
The Quiche of the day was with roasted cherry tomatoes, artichokes and goat cheese. I knew this was going to be a winner just by looking at the large chunks of vegetables nested among the fluffy eggs. And it tasted just as delicious as it looked.
A handful of spring mix accompanied the quiche and was lightly dressed in what I believe was a lemon fennel vinaigrette. Mmmmmmmm. I don’t know how else to describe it.
Not one to leave a good cup of coffee behind, I also had a cup of their cold brew, a new trend that’s sweeping coffee houses everywhere. I loved that a) I was offered non-dairy almond milk and b) I found a bottle of simple syrup on the condiment bar. Now, that is just how I like my coffee- they also serve dairy milk as well as regular and substitute sugar, if you just have to use the pink stuff.
However, while the food was spectacular, the crème de la crème of any bakery is its pastries and they just looked too good to pass up. We grabbed a couple to take home.
Mr. Beet chose the handmade peach pop tart. He stopped eating those boxed pop tarts years ago but I think he is now going to be hooked again. On these from Buttermilk Bakery, not the boxed ones. It’s like they picked a peach and stuffed the whole thing into a flaky crust and baked it. Right off the peach tree.
I ordered the fig crème tart. I find that figs are wonderful in sweet pastries but not a lot of bakeries use them, as many people are not excited by the pink and purple spongy fruit. I really enjoyed this. I need to add more figs into my diet now. Especially when they are served like this.
Overall I was impressed by the new Buttermilk Bakery. As time moves forward there is talk of expanding the menu, adding some fancy coffee (right now it is just hot or cold brew) and maybe even an occasional dinner or two. I however, am quite pleased with a tartine and a cold brew to start my day. 5 out of 5 sprouts.