Bushel & Peck Bakeshop
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After a three-month trial at local farmers' markets, Amanda Felt, the brains behind Black Sheep Bakery, just opened the doors to Bushel & Peck, her new bakeshop. The 15-seat spot serves up a weekly quiche as well as soup, salad and sandwich specials, but the stars are the pastries, which include homemade biscuits, blueberry-lavender muffins, and Felt's deceptively simple, but strangely exotic peanut butter curry cookies. Felt also offers a rotating roster of homemade jams, with flavors like fig and peach, with balsamic vinegar, and peach and bourbon, with vanilla bean. Chad Walsh, 11/6/2012.
Lots of coffee shops provide quick, easy bites to mellow the effects of each cup’s caffeine. Some shops are owned by locals who bake those baked goods every day. But few of them bake the way Amanda Felt does. Her oft-changing menu spotlights many staples (soups, salads, breakfast sandwiches, muffins and cookies), but Felt’s goodies are always a little different. For instance, she’ll brighten up a generally earthy salad by tossing in some kumquats, while her daily quiche might be studded with almonds and crunchy slivers of raw garlic. Her breakfast sandwiches—each come with your requisite eggs, bacon and cheese—are jazzed up with dollops of something like a homemade strawberry-jalapeño jam, while her orange and chocolate chip muffins get spiked with Earl Grey tea, giving them distinct personalities of their own. Even something as ordinary as a peanut butter cookie is baked with trace amounts of a secret ingredient that’s strong enough to taste, but subtle enough to flummox. (Hint: The secret is curry!) In other words, there’s a little surprise in every bite you take, but the surprises are too subtle to be playful—a better word would be sly. The word brunch is used loosely here as Bushel & Peck’s breakfasting hours are from open to close (7 a.m. to 6 p.m. on Monday through Saturday and 9 a.m. to 3 p.m. on Sundays), but be advised that baked goods do run out as the day lingers on.