![]() ![]() I spoke with co-owner, Martha Walters who told me that the Black Forest Café and Bakery first opened on Novemat Salzberg Square where they remained for 10 years. All foods are hand made from scratch on the premises every day using fresh, local, natural ingredients! Owners, Bruce and Martha Walters adopted a unique philosophy. The Black Forest Café & Bakery specializes comfort foods with a creative twist! The motto at Black Forest is “Comfort Food with a Creative Twist.” Cormier and his team are encompassing this theme every day and have continued the legacy first brought forth by Bruce and Martha Walters thirty years ago.Give your taste buds a treat and stop by the award winning Black Forest Café & Bakery located in Amherst, New Hampshire. Nearly a dozen varieties are offered ranging from chocolate-dipped peanut butter to molasses spice to traditional English shortbread. Just be sure not to leave without a cookie. Oversized scones liberally dusted with powdered sugar, glazed cronuts cloaked in icing and homemade fruit pies bursting with color are just a few of the sugar-fueled delights. ![]() The most tempting part of the space, however, is the pastry case. “All of the merchandise and novelty items are related to what we do.” “If Whole Foods was going to have a convenience store, that’s what we’re going for ,” said Cormier. The marketplace offers a range of local products. Hot and cold drinks, wraps, prepared salads and a selection of homemade soups and quiche are available all day. The Bakery/Marketplace/cafe side of the operation is a bustling environment filled with grab-and-go options for those in need of a pick-me-up. Brunch is offered on Sundays with dishes such as salted bourbon caramel French toast and southern-style biscuits with sausage gravy. The restaurant is open for lunch Monday through Saturday and dinner Tuesday through Saturday. Then we cut it ourselves and with all the drippings and liquid that’s leftover in the pan, we strain that down and we make our gravy.” “It’s braised in carrots, celery, onions, red wine, garlic and fresh rosemary. ![]() So that we don’t fall away from some of those traditional things, I encourage people to try some of those things, like our slow-braised brisket.” said Cormier. “There are things that we don’t have time to do at home anymore, and I feel like some of those items are becoming more and more rare because they are so hard or they take so long. Splurge-worthy entrees include homemade chicken pot pie, crab cakes with napa cabbage slaw and the so-called Shaker Cranberry Brisket, a dish that Cormier is particularly fond of. There are a variety of small plates, such as cauliflower tacos with edamame hummus, sweet potato and caramelized onions and a meatball skillet with lemon pesto and marinara.Ĭreative sandwiches include a Reuben made with sauerkraut that is laced with bacon and apples and a grilled cheese featuring two-year aged cheddar, apple chutney, kale and bacon on fresh sourdough. The restaurant side of the operation features a menu reflecting both traditional American dishes and international fusion. If there’s that five percent that isn’t, it’s a local purveyor that’s doing it for us… other than that, we’re making mayo, salad dressing, pie crust bread, bread…literally everything,” said Cormier. ![]() I would say like 95% of the things we make are from scratch. The café assumed its current location in the late nineties to accommodate the couple’s desire for expansion.Īccording to General Manager Anthony Cormier, the kitchen at Black Forest is a from-scratch operation. Bruce was trained in France and England, so he strived to incorporate classical French techniques into an approachable menu of new and old favorites. Martha and Bruce Walters started the business in 1988. This commanding, yellow building nestled along route 101 in Amherst, New Hampshire houses a casual restaurant, marketplace and bakery. No other New Hampshire eatery may embrace this concept more effectively than the Black Forest Café, a community gathering place that has been in business for thirty years. Offering a diverse menu, unpretentious surroundings and multiple dining options enables an establishment to appeal to a broad range of people. Among the many factors that promote the success of a restaurant is versatility. ![]()
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