Vermont Stack
$13.50
Three buckwheat cakes with warm Grade A Dark Amber maple syrup, cultured butter, and a dusting of toasted sunflower seeds. Our most-ordered plate since 2014.
House FavoriteWho we are
Two sisters,
one very good idea
"Our grandmother made buckwheat pancakes every Sunday with maple syrup from the farm next door. We just never stopped."
Sophie and Claire Beaulieu grew up in the Northeast Kingdom, where maple season was a household event and breakfast was never rushed. When they moved to Burlington after college, they found themselves missing that specific kind of morning — unhurried, generous, made from ingredients that had a provenance you could trace.
They signed a lease on 115 Church Street in 2014, repainted the walls cream and brown over a long weekend, and opened with a menu of seven items. The line wrapped to the Marketplace by the second Saturday.
The menu has grown since — carefully, one item at a time — but the rules haven't: real Vermont maple syrup on every table, eggs from farms within forty miles, coffee from roasters who answer their phones. Nothing from a truck depot. Nothing that couldn't come from a kitchen where someone's grandmother would recognize the technique.
12
Years serving Burlington's best breakfast
420gal
Vermont maple syrup used every year
54
Seats — keep it neighborhood-sized
340+
Five-star reviews and counting