At Buttercloud Bakery & Cafe, an artisan bakery and restaurant co-owned by Ellen and Gibson Holub, the focus is on scratch-made food using high-quality ingredients. The cafe sources organic produce and farm products from local farmers. The local theme continues with their use of products like Rogue Creamery cheese, Siskiyou Honey Bees honey, locally roasted Evans Valley Roasting coffee beans, and the Dunbar Farms locally-grown and milled flour the bakery uses in their popular Hazelnut-Espresso Shortbread cookies.
Talk to any Butterpal (aka their bakery fans) and you’ll hear kudos about the menu item that made Buttercloud a favored destination: “breakfast & lunch sandwiches on housemade buttermilk biscuits.” Customer favorites include The Farmhouse (Fried egg, bacon, tomato and basil aioli) and Chicken & Chile (Chicken breast, cilantro mayo, roasted poblano pepper, Tillamook pepper jack cheese and tomato). The cafe also offers breakfast plates such as the Smoked Salmon Scramble, French Toast made with their biscuits and a healthy Kale and Avocado Breakfast Salad (topped with eggs).
Lunch offerings include sandwiches featuring beef brisket & pulled pork, scratch-made soups and a smoky Mac and Cheese. Make sure to save room for dessert, as they always have a selection of delectable desserts by the slice daily! Whole cakes are also available by pre-order only.
Buttercloud Bakery is a participating restaurant in Rogue-to-Go, a sustainability program designed to eliminate single-use container waste.
Read more about Buttercloud Bakery’s story.
