Since finding out about Butter Block last month (December), I’ve been dying (seriously, there’s been whining involved) to get my hands on pretty much all of their goods – the homemade Oreos in particular. It took me a few weeks, a snow storm and a holiday weekend before I made it to a pop up at The Garage Estate Sale on Main Street downtown.
After doing some research upon learning about Butter Block and connecting with Colleen and Ginny, we learned that their offerings sometimes change from week to week, as does their pop up location. They often update their Facebook ahead of time with their upcoming menu.
Last Saturday we got lucky. They had two tables set up with almost everything I’ve read about. There were chocolate chunk sea salt cookies, mason jars of Quinoa Granola and bags of Oreos. There were Plain Croissants, Ham and Cheese Croissants and Rustic Lentil Stew. There were even Mini Caramel Apple Streusel Pies. It was heaven. I was just happy that my late arrival didn’t mean a sell out, which I’ve heard is common at their most regular pop-up location, The Farm Shop.
We bought a 4-pack of Butter Block’s Oreos, a Croissant, a Ham and Cheese Croissant to go (they offered to warm it up if it was to eat immediately), and a Sea Salt Chocolate Chunk Cookie.
The Oreos were better than I could have imagined. The cookie outside is kind of an interesting texture, almost earthy or grainy. The first bite is crunchy. Then you get hit with a sweet, creamy taste on the inside. Then when you think it’s all over, WHAM! you get hit with a salty flavor urging you to keep eating. It’s like a cookie experience and it gets better with every bite. It reminds me of pretzels in your ice cream.
The croissants were as good as the best I’ve had over seas. The Ham (we’re talking thick strips) and Cheese was even better. The Sea Salt Chocolate Chunk Cookie hit the spot without giving you too much of a good thing.
To find out where Butter Block will be next, follow them on their blog or Facebook. We highly recommend finding these baking masterminds and snagging whatever is available. This is the kind of business we want to see stay and thrive in Buffalo, pop up or otherwise.