Seasonal items accent lineup
To Sarah Lagrotteria and Tricia Wheeler, it sounded like a winning combination.
Eighteen months later, their business — Flowers & Bread — is thriving in Clintonville.
“Those are the things that have really taken off for us,” Lagrotteria said of the namesake offerings.
Part of the business includes a full-service florist shop and flower-arranging classes. The cafe portion is where customers can grab a casual bite of housebaked goods and other dishes.
New seasonal items have been added to the menu.
Two savory “twists” are sating appetites: ham and cheese with maple-mustard glaze and fresh spinach and cheese with herbed butter ($3.50 each).
They are made from the same dough used for the popular cinnamon-bread twists, formerly known as monkey bread ($3.50).
Many people are ordering the savory twists with the soup of the week ($8 a bowl, served with a roll), which is currently root vegetable – leeks, carrots, rutabaga, a touch of cayenne and sour The winter salad at Flowers & Bread Address: 3870 N. High St. Hours: 7 a.m. to 3 p.m. Tuesdays through Fridays and 8 a.m. to 3 p.m. Saturdays and Sundays Contact: 614-262-5400, www.flowersandbread. com
cream — “100 percent for fall,” Lagrotteria said.
There are four soups per season, running a week at a time. Another popular selection is the pureed cauliflower and apple cider, warmed with cayenne, chives and nutmeg.
Another house favorite is the wedge of focaccia ($3.50) flavored with seasonal ingredients. Currently,
the focaccia tastes of grapes, rosemary and turbinado.
“Most people get it for breakfast or on its own as a snack,” Lagrotteria said. “It’s delicious with other food, too.”
Both soup and quiche are vegetarian, Lagrotteria said. The current choice is broccoli cheddar and caramelized onions ($9), served on a flaky pastry crust.
Also recently introduced is the winter salad ($9 with a roll), a mix of greens, goat cheese, cranberries, pepitas, pecans, quinoa and dates tossed in a champagne vinaigrette and served with a warm roll.
Weekday bread selections are sourdough, French country round, whole wheat, mini baguette and pain d’epi (which is shaped like a piece of wheat stalk).
On the weekends, cinnamon-raisin bread, semolina, a sesame wreath and, occasionally, rye are added to the rotation of offerings.
House-made jam, salted butter and Nutella always are available on the table.
Another weekend treat: Chocolate rolls ($2 each) are filled with chunky chocolate and dusted with cocoa hearts on top.
“We have a good time with bread,” Lagrotteria said.