Scottish Bakehouse

We can tell the difference between the bluish eggs from David and Beldan Radcliffe at Pilot Hill Farm and the golden plump pods of protein from Debbie Farber at Blackwater.  We are honored that the farmers that give life to our produce, return to our restaurant for dinner and bread.  In the summers, we are delighted to see our artists and fisherwomen share picnic tables with glitterati and intelligentsia. We don’t specialize in:  fast food, attitude, closing for the winter, High Fructose Corn Syrup – or any kind of corn syrup for that matter, weak coffee, coke products, lattes, anonymity, frozen or canned vegetables, cans of “pie filling,” fried food, or the word “no” for special dietary accommodations.