Breakfast
Griddle plates, egg sandwiches and the maple hash, from open until 11 am on weekdays.
The short version, and the long one
Breakfast is the reason the ovens come on at 4:40 am. The bakers pull the first croissants at 6:05, the griddle comes up to temperature at 6:20, and the door opens at 6:30 to whoever is already waiting on Church Street with a dog and a newspaper.
Eggs come from Maple Wind Farm in Richmond, about twenty minutes from the café. The maple in the hash is a dark amber syrup from a sugarbush in Huntington that we buy by the drum every March. Nothing on this menu takes longer than twelve minutes, because we know what a 7:15 am train looks like.
- 1Out the door in twelve minutesOrder ahead on the site and your bag is on the pickup shelf with your name on it, no line.
- 2The same plate every timeThree cooks have made the maple hash for more than five years. It does not drift.
- 3Real Vermont ingredientsEggs, maple, dairy and flour all come from inside the state, and we list the farms on the chalkboard.
What comes with it
- Eggs from Maple Wind Farm, twenty minutes away in Richmond
- English muffins, sourdough and biscuits baked in-house each morning
- Dark amber maple syrup from a Huntington sugarbush, never table syrup
- Home fries cut and par-cooked the afternoon before, crisped to order
- Every plate salted and tasted at the pass before it leaves the kitchen
- Gluten-free bread and dairy-free milks available on request
The breakfast list
The weekday morning menu: eggs cooked to order, a hash we have made the same way since 2014, and sandwiches built on our own English muffins.
From the griddle
All plates come with a slice of our sourdough or half a morning bun.
Maple hash plate★
$15Roasted potato, sweet onion, smoked cheddar, dark amber maple, two eggs any style.
Buttermilk pancakes
$13Three cakes, whipped maple butter, warm syrup. Add wild blueberries for $3.
Vermont scramble
$14Three eggs, chèvre, chives, roasted tomato, toasted sourdough.
Cornmeal waffle
$12Crisp cornmeal waffle, cultured butter, apple cider syrup, cinnamon sugar.
Farmer's plate
$16Two eggs, breakfast sausage or maple bacon, home fries, toast.
Egg sandwiches
Built on English muffins we split by hand every morning.
The Church Street★
$9.50Folded egg, aged cheddar, maple bacon, tomato jam on an English muffin.
Green mountain
$9Folded egg, avocado, pickled red onion, arugula, lemon aioli.
Sausage & sage
$10Housemade sage sausage patty, folded egg, smoked gouda.
Plain and perfect
$6Folded egg, salted butter, sea salt. Nothing else, on purpose.
Lighter starts
Maple yogurt bowl
$9Whole milk yogurt, maple granola, pear, toasted hazelnut.
Steel cut oats
$7.50Slow oats, brown sugar, cream, cinnamon apple.
Seasonal fruit cup
$6Whatever is good that week, cut that morning.
How it gets made
Four steps, in order, every day. Nothing here is a secret.
- 1
Dough goes in at 4:40 am
Croissants and morning buns are shaped the night before, proofed overnight in the retarder and baked first so the case is full by 6:30.
- 2
Griddle up at 6:20 am
The flat top comes to 350°F and gets its first wipe of clarified butter ten minutes before the door opens.
- 3
Eggs cooked to order
Nothing is held in a pan. Your eggs start when your ticket prints, which is why a plate takes eight minutes and not two.
- 4
Plated and called by name
We call orders by name, not number. If you are sitting down, a runner brings it out and checks the coffee.
What changes the price
Sample pricing for a demo site. Add-ons and swaps are listed so there are no surprises at the register.
| Option | What it is | Price |
|---|---|---|
| Add a side | Maple bacon, sage sausage, avocado or extra egg | $3 - $5 |
| Gluten-free bread | Swap any toast or sandwich bread | +$2 |
| Large group, 8 or more | We ask for a call the day before so the kitchen can stage it | No extra charge |
| Order-ahead pickup | Ready on the shelf inside the front door | No extra charge |
Breakfast, asked and answered
6:30 am Monday through Friday and 7:00 am on weekends. The bakery case is fullest between 6:30 and 8:30.
Egg sandwiches and the yogurt bowl stay on all day. The griddle plates come off at 11 am on weekdays so the lunch line can take the flat top.
There is a one-pancake plate with fruit for $7 and a half egg sandwich for $5. Ask at the counter, they are not printed.
Between 7:30 and 8:30 there is usually a five to ten minute wait for a table. The counter almost always has a seat.
Get it on the shelf before you arrive
Order breakfast ahead for pickup at any of the three cafés. Hot food takes eight to twelve minutes, drinks and pastry take three to six.
Sample pricing. Pickup is ready in 8 to 12 minutes at all three cafés.