Brunch with Blueberries for Sal at Bondir


To kick off 2021, chef Jason Bond will be offering Bondir fans something new — a weekly brunch pop-up by Blueberries For Sal. Every Sunday during January, Massachusetts native Kat Bayle, the chef, baker, brains and brawn behind Blueberries for Sal, will be creating a menu of New England-sourced goods and naturally leavened breads for you to have at home. Pre-order online through Bondir’s take-out page (just scroll down to the brunch menu) before 12:00pm on Friday to place your order for pick up or delivery from 11:00am-12:00pm on the following Sunday. The menu will change from week to week but you can get an idea of what’s in store on the debut menu below. Keep an eye on Blueberries for Sal Instagram, and Bondir’s take-out page for future offerings or call 617.661.0009 with any questions.

Smorgasbord Sunday, January 10th Menu:
brunch + brunch snacks

The Smorgasbord Starter Kit (feeds two) $45
Naturally leavened rye bread
Cultured butter
Dill harvarti cheese by Bell and Goose
Pickles, honey + vinegar beets, lacto fermented thyme carrots
Cranberry preserves
Golden eggs (farm eggs pickled with turmeric & chilies)

Sweet Buns (similar to kardemummuballar buns)
Maple ginger twisty sweet buns.
$7 for one bun $12 for two

Gravlax (feeds two) $17
Atlantic salmon cured with East Coast citrus.

Fish Cakes $16
Cast iron grilled cakes made with local white fish + potato with crème fraîche and dulse seaweed from the coast of Maine.

Pickles $7
lacto fermented carrots & honey + vinegar pickled beets.

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