While the restaurant serves lunch and dinner, breakfast/brunch is my favorite meal served here. And for good reason.
Take, for instance, the wild mushroom omelet with sautéed leeks and Emmenthaler cheese. Or maybe it's the breakfast cheese plate with St. Andre cheese, seasonal fruit and assorted fresh breads. Then there's the swoon-worthy chocolate croissant that all by itself is worth the price of admission.
Photo courtesy of Jonathan Fredin/S&A Cherokee
Proprietor Claudia Cooper, who hails from Heilbronn, Germany, has seen the small bakery she opened in 1998 evolve into a full-scale restaurant. The bakery still thrives, but now an open, two-level dining room and spacious patio provide patrons abundant room to relax and enjoy themselves in a bona fide European-style café.
Guglhupf imports some products from Europe, but the business is also committed to using local vendors and artisans like Cane Creek Farm, Latta Egg Ranch and Goat Lady Dairy whenever possible.
Closed Monday, Guglhupf serves breakfast Tuesday through Friday and offers an extensive brunch on the weekends.