Engaged Baker and Chef to Open Sweet & Savory

ce82ff_8433baaf24d9440baa79211ccb2adc3b.jpg_srz_p_360_495_75_22_0.50_1.20_0.00_jpg_srzAnother bakery is setting up shop on Spring Street, this one helmed by a pair of recent Art Institute of Charleston grads.

Sweet & Savory Café at 100A Spring Street is a joint project of baker Jessica Wilkie and her fiancé, chef Logan Scott. Wilkie’s worked at The Kiawah Island Golf Resort since finishing school in 2012, while Scott’s “worked in different restaurants…learning to accommodate the local neighbors here in Charleston,” according to the café’s website.

“We’re trying to bring in a good Southern breakfast,” Wilkie says.

Breakfast will be served all day: Menu items include French toast with amaretto; cookies-and-cream pancakes; s’mores waffles and a breakfast burrito. More recognizably Southern touches show up on the lunch menu, which features a fried shrimp po’ boy; a pimento cheese sandwich with fried green tomatoes  and a barbecue sandwich. The menu’s rounded out with fresh pastries from Wilkie, who sidelines as a wedding cake baker.

There’s seating for 30 at Sweet & Savory, and Wilkie says the wi-fi’s free.

“It’s just a neat little place,” she says.

Wilkie estimates the café will open within a few weeks.

3 thoughts on “Engaged Baker and Chef to Open Sweet & Savory

  1. i have had the food that these two have prepared and am truly excited and can not wait for the restaurant to open so i can enjoy it again

  2. Pingback: Sweet & Savory Swings Open Its Door | Raskin Around