Under the guiding hands of chef and owner, John McCollam and pastry chef Tana Schayder, this eclectic bakery made its splashy debut in 1998. Twenty-four indoor seats offer patrons a chance to gaze at a display case of full of goodies while they await breakfast. Menu choices include Electrique Eggs Benedict, poached eggs on English muffins with a side of spicy pork tenderloin, and scrambled eggs served over yellow polenta cake with smoked spinach. Both dishes are served with sides of black beans and home fries. More standard breakfast fare, such as pancakes topped with fresh fruit and nuts, is available.
