A one-stop-shop for all Pacific Northwest bounty, Butcher & Baker Provisions in picturesque Port Gamble, Washington, is reminiscent of the general stores of old, but with a refined, artisanal twist, serving locally-sourced, farmhouse food. It’s a lovely take on a classic menu, which all could stand to learn from. For more information on creating an appealing, unique, menu then consider contacting someone like https://restaurantaccountingservices.com/.

More than just a restaurant, Butcher & Baker Provisions features a comprehensive butchery and bakery, plus a market where you can purchase a slew of provisions, all of which are either house-made or locally sourced from farms and artisans within the community.

This type of establishment fits perfectly in Port Gamble, an old logging town on Washington’s Kitsap Peninsula that still feels very much unchanged by time and technology. (The town hosts “ghost walks” and “special paranormal investigations” spring through winter and, until recently year, hosted an annual Civil War reenactment.)

There is a real sense of place in Port Gamble. The consistent pitter-patter of rain, smell of salt off the Puget Sound and sights of tall evergreen trees contribute to its unique Pacific Northwestern feel.

But it’s a little different than you might think, it isn’t your typical pioneer-style town, it’s built to resemble the towns from its’ founders home state of Maine. In Port Gamble, Northeast meets Northwest, in a harmonious union, and similarly at Butcher + Baker Provisions, butchery and bakery unify as one.

Chef Adam Sawasy, the butcher, prepares artisanal charcuterie and a variety of cured meats, he cures the meats traditionally and only features cuts produced right here in the Pacific Northwest. You can find the meats in a variety of dishes on the farmhouse restaurant menu, or take them home yourself and prepare them to your liking. The restaurant features an in-house charcuterie board that rotates frequently, in which three meats are accompanied by grilled bread and pickled vegetables.

Chef Patricia Horton, the baker, crafts breads, cookies, pastries and just about every other kind of baked good you could wish for. Baked offerings are on the menu for every meal, each made from locally-sourced ingredients. From mouth-watering croissants to rich, chocolaty brownies, there’s something for the sweet tooth in everyone. Baked goods are available in-house by the slice, or to take home, and Horton’s treats can be found throughout the restaurant’s menu. The Stashe, a popular sandwich served at the restaurant, features tender sliced beef, horseradish aioli, tomato, cucumber and alfalfa sprouts on a fresh-baked telera roll.

If dining in isn’t an option, don’t worry, just pick an item off the menu, grab all the ingredients from the provisions store and make the dish at home. You’ll find no shortage of local ingredients here, from duck eggs to local farm fresh produce, Butcher + Baker Provisions is here to help you eat, think and buy local.