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MailTribune.com
  • Buttercloud Bakery & Cafe

  • Whether the forecast calls for record heat or seasonal showers, every day in Medford has a chance of being Buttercloudy.
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    • Word of Mouth
      Dining out with
      the Mail Tribune
      Buttercloud Bakery & Cafe
      310 Genessee St.
      Medford
      541-973-2336
      Open from 7 a.m. to 3 p.m., Monday through Saturday; 8 a.m. to 2 p.m. Sunday
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      Word of Mouth
      Dining out with

      the Mail Tribune

      Buttercloud Bakery & Cafe

      310 Genessee St.

      Medford

      541-973-2336

      Open from 7 a.m. to 3 p.m., Monday through Saturday; 8 a.m. to 2 p.m. Sunday
  • Whether the forecast calls for record heat or seasonal showers, every day in Medford has a chance of being Buttercloudy.
    The popular Buttercloud Bakery & Cafe recently expanded its hours and is now open daily.
    When owners Ellen and Gibson Holub started the eatery at 310 Genessee St., Medford, in late 2011, it was just the two of them. When they needed a day of rest, the restaurant was closed. Now with a staff of nine, they debuted a seven-day-a-week schedule last month in response to customer requests.
    Now all the familiar favorites are available from 7 a.m. to 3 p.m., Monday through Saturday, and 8 a.m. to 2 p.m. on Sunday.
    Sandwiches on the bakery's signature buttermilk biscuits remain the star of the menu. Prices range from $5.75 to $6.75.
    I favor breakfast-style classics topped with eggs and bacon, ham or cheese. If you like the golden yolk of a fried egg spilling over bacon, tomato and fluffy biscuit, go for The Farmhouse. Fans of Dr. Seuss-inspired whimsy, tender ham and the tang of horseradish will want to try the Green Eggs and Ham, featuring delicate scrambled eggs turned green with chopped spinach.
    Some sandwiches step a bit farther from the breakfast front, piling on meats and vegetables. Try barbecued pork, sliced brisket or grilled chicken with roasted poblano pepper. My favorite here is the Zuke & Bell, with roasted zucchini, red pepper, goat cheese, spinach and savory romesco sauce.
    I also love to assemble a meal from Buttercloud sides, particularly the smoky mac and cheese ($4.50), rich with Tillamook smoked cheddar and a crunchy crumb topping. It's perfect paired with either the $3.25 Buttercloud salad — heart of romaine with a creamy herb dressing and chopped tomatoes — or the $4.25 mixed green salad, which layers apple slices, blue cheese and almonds over baby greens dressed with a honey balsamic vinaigrette.
    On weekdays, Buttercloud also serves soup made from scratch. It goes great with a fresh biscuit, but sometimes I can't resist upgrading to a bacon cheddar scone for $3.75. In the summer, look for salad specials instead of soup.
    On weekends, instead of soup, the Buttercloud crew cooks up brunch specials: biscuits and gravy ($6) and French toast made with biscuits ($9.50).
    Biscuits might be the star here, but they aren't the only things coming from the oven.
    Each month brings a new seasonal cupcake and a cake, pie and tart, available by the slice. Call one day ahead to order a whole dessert or a bunch of biscuits or cookies.
    There's no way I could have resisted a slice of chocolate, hazelnut cream pie on my last visit, but apparently others felt the same way and it was sold out. I went with a cranberry, white chocolate chip cookie, accented with a hint of orange, and wasn't disappointed at all.
    To satisfy a sweet tooth, there are always cookies ($1.75), cocoa-nib brownies ($2.50), housemade granola, a scone of the day, popular orange-pecan sticky buns or the brown sugar crumble coffee cake, which the bakery provides to a few coffee shops around town.
    Buttercloud serves coffee from Evans Valley Roasting, a perfect chai made in-house, a dark secret hot chocolate infused with orange, quality teas and a rotating selection of craft beer and local wine.
    Whatever the weather, I predict Buttercloud will bring continued deliciousness to the Rogue Valley.
    — Anita Burke
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