An egg can be eaten many different ways, but we declare that our selection of breakfast sandwiches is the best way to do so. Each sandwich starts with a freshly-baked ciabatta, toasted and buttered, then filled with the most delicious combination of ingredients. Take The Lovejoy Deluxe: a customer favorite, filled with a fried egg (intact with a runny yolk) and 4 smoky slices of bacon (enough for each bite!). A swathe of Bleu d’Auvergne and a handful of tarragon-dressed frisée brightens this protein-packed meal.  Guaranteed to start your day right!   *In case you can’t make it to the bakery in the morning, our breakfast sandwiches are available all day long.

In addition to the Lovejoy Deluxe we offer a simpler line of breakfast sandwiches that we love just the same. Choose from Egg & Kalamata Olive Tapenade, Fontina & Egg and the classic Bacon & Egg featured above.  Note that this sandwich is served on one of our other freshly baked rolls.  If you’d prefer your breakfast sandwich on nutty Multi-grain, buttery brioche, or sourdough, feel free to tell us so.  We are always happy to oblige.

One last bit — This PB & J scone is so good, we thought we’d share the recipe with you. Enjoy!

Peanut Butter & Jelly Scone Recipe:

1 cup  Butter
2 cup  Pastry Flour
1 cup + 2 Tbs  Oats
2/3 cup  Sugar
1 tsp  Baking Powder
½ tsp  Baking Soda
½ tsp  Salt
2/3 cup  Buttermilk
1/2 cup  Peanut Butter (Creamy or Chunky)
1/2 cup  Berry Jam of choice
Coarse Sugar

Preheat oven to 375 degrees. With a knife cut butter into small (grape-sized) pieces. Combine all dry ingredients in a large bowl. Cut in butter with a pastry knife until mixture is a coarse crumble. Add peanut butter, mix until evenly distributed. Lastly, add buttermilk, and mix just enough until the dough comes together uniformly – be careful not to over-mix.

Turn dough out onto a lightly floured surface. Roll dough out to a 1/2 inch thick round. Cut into 8 wedges, and place onto greased or non-stick baking sheet. For the jelly center, make an indentation on each scone with the back of a spoon or your thumb, and spoon jam until it’s level with the scone. Sprinkle coarse sugar over scones before baking. Bake for approximately 16 Min or until golden brown.