Eating in the clouds is one of those life experiences you just shouldn’t miss, and at Buttercloud Bakery and Cafe in Medford, Oregon, it’s a fine art. Co-owner and Southern Oregon transplant (from Seattle), Ellen Holub, is the resident baking angel, presenting a monthly rotation of ethereal cakes, tarts, scones, cookies, muffins, and their signature buttermilk biscuits. With dreamy sweets like Coconut Cloud Cake, Chocolate Peanut Butter Cup Cupcakes, and Chocolate Hazelnut Cream Pie, you can get a new heavenly taste sensation every week of the year! Together with her husband and co-owner, Gibson Holub, they have established new benchmark for “if you build it they will come”.
The popular biscuits serve as substantial containers for their creative sandwiches using seasonal produce and meats. Check out the menu on the slider above. With a focus on creating a sustainable kitchen, they source ingredients from other local artisans and growers, including Willow Witt Ranch, a working farm located at 5,000 feet elevation on 440 pristine acres in the clouds just east of Ashland. The ranch is well known in the region for its certified-organic meats from their pigs, goats, and chickens.
To reduce the expense for food waste disposal, the cafe provides “food” for the heritage pigs raised at Willow Witt. According to ranch owner Suzanne Willow, “we pick up the pre-consumer food scraps, mostly vegetable and some egg shells, which we feed to our pigs, so it’s just one agent for the pigs. They get all our vegetables from our farm kitchen, of course, anything from the garden, and they get weed and plant material. They’re omnivores and they just love anything to eat”. Besides the scraps from Buttercloud, Willow Witt also picks up leftover bread from SunStone Bakery in Ashland, and the pigs also get leftover goat milk. The first milk that we milk out of the goats is a higher bacteria and higher, rougher taste so all that goes to the pigs.”
In return, the Holubs are supplied with sage-flavored ground pork sausage and other cuts, creating a circle of food recycling that is good for the cafe, their guests and the environment. The cafe is open 7 days a week for breakfast and lunch Mon-Sat from 7am -3pm, and Sunday 8a-2p. You can find more phood photos on their Facebook page.