Butchertown Grocery Bakery is opening soon
By Mariah Kline
Photo by Robert Burge
As the weather begins to cool down, most of us are putting away our swimsuits and reaching for our sweaters. With looser clothing on our bodies and holiday feasting still a few weeks away, it’s the perfect time to treat yourself to something sweet and savory. NuLu will soon have a spot to indulge when Butchertown Grocery Bakery opens its doors at 739 E. Main St.
Much to the delight of sweet-toothed Louisvillians, Butchertown Grocery’s Owner and Executive Chef Bobby Benjamin and his team are ready to expand. Since opening in 2015, the current bakery space inside the beloved restaurant has become much too small for pastry chef Barbara Turner and her crew.
“It was truly amazing to see how much they were able to produce in such a small space while never compromising quality or technique,” says Benjamin. “I am beyond excited to see what they can do with more space.”
On the menu, diners can expect bakery staples like pastries, cookies and cupcakes as well as breakfast and lunch sandwiches, grain salads and even take-home dinner options like lasagna and chicken pot pie. As for beverages, the bakery is partnering with Good Folks Coffee Company to provide the best brews possible as well as sodas, kombuchas, beer and bourbon.
The interior design of the bakery is being handled by Bittners, located right next door to the new space. The Bittners team also curated the look of Butchertown Grocery and is eager to bite into the new project.
“Butchertown Grocery was designed to play as a canvas for art, and (in this case) the art was the food,” says President and COO Douglas Riddle. “Butchertown Grocery Bakery is the same concept – a strong foundation of design to support the art of pastries.”
Benjamin says the bakery will be a true extension of Butchertown Grocery, meaning the clean and modern visual appearance will carry over.
“The great thing about really good design and really good food is (that) you can repeat yourself,” says Riddle. “A great recipe for a meal is the same as a great plan for design. Why change it?”
Fans of Benjamin and his staff are already eager to have access to artisan foods and the bakery. But, what is Benjamin most looking forward to seeing?
“The look on Chef Barbara’s face,” he says. “She means the world to me and has worked incredibly hard to make this vision a reality.” V