Today I supported a restaurant that fully and completely supports Buffalo. From the house made bread to the kimchi (made by Barrel + Brine), to the orange singer soda (made by Community Beer Works), my tempeh bacon sandwich was ‘all Buffalo – all the way’.
By this point you’re probably figuring that BreadHive must have opened its new eatery on Connecticut Street. Yes, this true blue Buffalo hometown hero success story has officially grown up and moved out of its original production space (see story) to do what it does best – serve up the most wholesome, regional, fresh, sumptuous and different café offerings to be found just about anywhere.
Places like BreadHive are what makes Buffalo Buffalo. Honestly, by the time you scour the menu, you’ve learned about so many other culinary operations that your head spins – places like First Light Farm & Creamery, Public Espresso + Coffee, B+B and CBW. The worker cooperative bakery understands the importance of sourcing its products locally when it can, which also means that the money stays in the community. “It’s emblematic of all of the people that we have been friends with for so long,” said Emily Stewart, one of the founding owners. “Great food draws people together.” By great food, Emily is implying that WNY has a wealth of independent food operations that are able to accommodate so much of what restaurants are looking for, with more on the way. From fresh produce to kombucha, pickles to pepper jack cheese, it’s out there, and BreadHive is now serving it up, much to the delight of its fans.
BreadHive also prepares a number of delicious lunch sandwiches, all served up on their own sourdough. The Fiona has brie, apple, fig, Fontinella, and fig spread. The Robyn has pastrami, swiss, beet caraway kraut (B+B), pickles, and house Thousand Island. For breakfast, there’s the Aaliyah – a house breakfast sausage, scrambled eggs, cheddar and maple butter. Or the Britney – lox, red onion, cucumber, and dill cream cheese. All of the breakfast sandwiches are serves on house made bagels or pretzels. For those who simply want to stop in for a coffee and dessert, BreadHive now serves up pastries and desserts thanks to Val, who is making everything in house (like the goat cheese cheesecake). The pastry case is filled with scones, pound cake, cookies, etc.
I’m still trying to get over the wonder of eating a tempeh sandwich (The Bjork), and washing it down with a low sugar soda, made on the West Side, and served on tap. How far we have come Buffalo? Not to mention that BreadHive might possibly be the first urban eatery to have a compost bin. Imagine that!
The interior of BreadHive is open and inviting, with robin’s egg color tin ceilings, colorful glass transom windows, Tiffany-style lighting, a wall of wholesome baked goods, and subtle Indie music playing throughout. There are a couple of two-top tables out front, and more seating inside, although a lot of people also stop in for pick-up/take-out. The entire place is nicely put together and finely tuned, with worker-owners busy at their stations, and food coming out fairly quickly. Once again, it’s these types of organic operations that go a long way towards creating a Buffalo where we all want to live… and all want to support. Every step of the way, the BreadHive team thought about the the customer, the community, and the worker, which is reflected in every aspect of their business.