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- THE BUZZ: Budgeting in a Bust Cycle
- FEATURE: The Creative Conundrum
- CREATIVE PEAKS: Of Clay We are Created
- WELL, THAT HAPPENED: Trading the Hole for the Unknown
- FEATURE: Labor Pains
- MUSIX BOX: Wild for John Wayne’s World
- CREATIVE PEAKS: Stage Savoir-Faire
FEED ME!: Take-Out is Key to Bunnery
JACKSON HOLE, WYO – “I don’t recommend eating this all at once,” said Tony Labbe, general manager at The Bunnery Bakery & Restaurant, as I left the downtown cafe laden with all sorts of goodies.
I had slices of carrot cake ($6.50), peanut butter pie ($4.45) and of the bakery’s best-selling Very Berry pie ($4.75). Also in the bag were a Florentina cookie ($2.15), a chocolate chocolate chip muffin ($2.15) and a slice of pecan pie ($6.75) in its own small box. For a bit of protein, there was a ham and Swiss croissant ($4.85).
In less than an hour I had disregarded Labbe’s advice, eating at least one bite of everything and fully polishing off the item I had least been interested in, the ham and Swiss croissant. I generally don’t go for savory interrupting my sweet.
Everything was delicious. The ham and Swiss croissant is my new go-to active day breakfast. You read it here first: Pre-ski breakfast burritos are over. Pre-ski ham and Swiss croissants are in … provided it’s a Bunnery ham and Swiss croissant.
Croissants can be wispy, insubstantial things. Eat a dozen of some croissants found in town and it will merely be an appetizer for breakfast. Granted, the wispier and lighter a croissant is, the better it is, unless you’re looking for one to fuel your ski day. The Bunnery’s ham and Swiss stuffed croissant weighs nearly one pound.
The Bunnery’s croissant is as wispy as the best croissants around. The weight comes from all of the ham and cheese crammed inside, and perhaps from all the butter in the croissant dough. Counting only its array of croissants and croissant-like items (cinnamon twist, almond twist), The Bunnery goes through 600 pounds of butter in a week.
Prefer smoothies for breakfast? Try The Bunnery’s carrot cake. This is just my guesstimate, but each slice must contain three carrots, half a pineapple, half a cup of raisins, and an egg.
I’m a bit of a carrot cake snob, thinking my personal recipe is the best ever, but I’ve got to applaud The Bunnery’s for its moistness, healthy dose of pineapple between each layer and the walnuts rolled around the exterior. Well done.
The peanut butter pie is one of only two things the Bunnery doesn’t make in-house (cheesecake is the other). That made it less interesting to me, but its chocolate-peanut buttery goodness could not be denied. It is the best peanut butter pie I’ve ever had. And I’ve had a lot.
While I love The Bunnery’s baked goods, some of which are also available at Jackson Whole Grocer, I can’t say the same about the hot food I’ve gotten when sitting down in the restaurant. With some of the best baked goods in town, I expect more from The Bunnery’s prepared foods such as pancakes, waffles, egg dishes, skillets and hashes.
I’ve never had a Bunnery meal – and, not exaggerating in the least, I’ve had no less than 11 meals there – that hasn’t sent me, within the hour, running to the bathroom. I’ll spare you any further details. Consider yourself warned. But it could just be my stomach.
On that note, my advice is to just walk past the line of people waiting for a table and directly to the bakery case. Get anything. Walk out. Enjoy.
The Bunnery Bakery & Restaurant, 130 N. Cache St., 733-5474, open daily 7 a.m. until 2 p.m., 3 p.m. once the winter season starts.