Buttermilk Bakery opens a brick and mortar in Winter Park.
A roll of craft paper unfurling on the wall of Buttermilk Bakery proclaims “TOAST,” an understatement for delights such as creamy swirls of avocado with tomatillo salsa or farmer cheese with grilled corn on fresh-baked focaccia.
Taissa Rebroff, her brother Phillip and mom Lana bake everything that graces the ever-changing menu, from the sweet croissant tarts with plum or apricot (above) to orange-cardamom buns to baked Basque peppers on house-made sourdough.
“We moved to this area specifically to open this business,” Phillip says, “because it was a growing food destination.” Phillip has worked as a chef in South Florida; Taissa was a cookbook ghostwriter in New York. Having found “people with mutual passion” through farmers markets and businesses such as Farm-Haus dinner delivery, the Dinner Party Project and Lineage Coffee, the Buttermilk siblings had a pre-made fan base waiting for the spot two doors down from The Ravenous Pig when it opened this past August.
“We’re baking all day, every day,” Phillip says. They grow their own sourdough starter, make vinegar and yogurt and even built the tables in the minimalist white and wood shop by hand.
“You only have one opportunity in life to do something special,” Phillip says