Our Daily Bread Bakery And Bistro - Salem

From childhood I've been working with bread and know those type of things so that's I think prepared me. If you're looking for a lifelong passion for food paired with breakfast all day and out of this world flavor, Holy cow! Just push it right through the roof of the mouth and it falls apart. Do I have good news for you? Bonjour and welcome to our Daily Bread Bakery and Bistro. First time I walked into our Daily Bread was actually way back in 2010 when I was going to college in to Virginia Tech. Our Daily Bread got its start as a bakery in Blacksburg in 1980. Now with five locations around the Roanoke Valley, Abigail Lawton owns three of them. One in downtown Benton and two in Roanoke which can be found on Brambleton Avenue and the newest on Jefferson Street just outside downtown. There was a French couple of the telliers who were looking for to buy a bakery. They brought their passion for French food and their passion for French pastries. Hence why lots of the French flair was introduced to a Southwest Virginia bakery. It's also a very different flavor from what Abigail was raised on in a rural part of King George Virginia where she and her family were homesteaders. We did the cows, we did the pulp farm, we did the garden. So I was in the kitchen from as early as I can remember. I think a lot of that brought my passion to the food especially And though she didn't grow up around the French cuisine, her love for that taste grew. For breakfast we have egg benedicts and quiches. For lunch we have French baguettes Dinner we have some really popular Another really popular one right now we're doing is a chicken dish called papa vin. So we have a lot of For lunch I would recommend the focaccia. It's The focaccia bread being Italian I love focaccia bread has rosemary in it. Delicious. So there we have a Monte Cristo. That's one of our brunch specials right now. So that is French toast sandwich with ham, Swiss cheese, mustard. Oh my goodness. Sweetness, carbs, protein. Our Pond Perdue. Additional stuffed French toast with orange marmalade and cream cheese stuffed inside. Talk about orange punch. Putting the Hollandaise sauce on the ultimate quiche combo. It is a quiche Lorraine with a salad quiche. Hollandaise is fantastic. Good warm. The egg is so fluffy. This is the mahi salad. Hash made of brussel sprouts, rosa sweet potatoes, cranberries, green apples, cuc So you're looking to eat healthy with a ton of protein. That's it right there. The Mediterranean pasta. So that's a vegetarian dish. And we have the fettuccine tossed in house made pesto, roasted vegetables and fettuccines. There's no sacrificing of flavor. It's exactly what you're looking for. Beef bourguignon. It's a hearty beef stew, carrots and mushrooms, onions. You don't even have to chew the meat. You better watch out you're eating a whole pot of this. And no French inspired bistro is complete without a macaron made from scratch weekly at the Blacksburg Bakery. They actually have a whole entire prep day dedicated to making those. They're very labor intensive. So we usually do 10 flavors. Our current seasonal flavor is the lemon lavender. That one's very, very popular. When you bite into it, it's got a bit of a chew to it. It's not just that hard cr It holds together beautifully. I love seeing the joy it brings the customers when they can come in and get good food and bring food to their family. It's a good place. Our Daily Bread, a hometown eat connecting France right to the heart of the Blue Ridge.