The Blueberries For Sal brunch pop up is making another appearance at Bondir during the month of March which means, if you play your cards right, you can spend every Sunday grazing on a smorgasbord of New England-sourced, European-style eats.
Chef and baker (and Massachusetts native) Kat Bayle draws on her years of experience creating naturally leavened breads and her carefully-honed lacto- fermentation skills to create the menus, which include goodies like sweet cheese + honey buns, beet-cured gravlax and lots of pickles.
See what’s in store below (more goodies on the way) and pre-order online through Bondir’s take-out page (just scroll down to the brunch menu). Make sure to order before 12:00pm on the preceding Friday for pick up between 11:00am-12:00pm on the Sunday of your choice. Call 617.661.009 with any Qs and keep an eye on Blueberries For Sal and Bondir Instas for more delectable deets.
Smorgasbord Sunday Menu:
Svamp toast (aka Swedish style mushroom toast) – $14
Roasty mushrooms + melty cheese on two thin slices of rye bread
Sweet cheese + honey bullar (two buns) – $12
Naturally leavened buns baked with sweet farmer’s cheese and drizzled with honey
Cabbage rolls (aka kaldolmar) – $16
Braised cabbage leaves stuffed with beef, golden beets + rice, lightly spiced with locally grown turmeric and ginger. Paired with a big dollop of creme fraiche.
Smorgasbord Mini Kit – $20
Naturally leavened rye bread
Cultured butter Local cheese
Farm veggie pickles
Beet cured Gravlax – $16
Atlantic salmon cured with beets, sugar + salt
Mini Swedish style Apple pie – $12
Thick sliced apples baked with crackly, crunchy sugar cookie like topping.
Five inch mini.
Pickles – $5
Lacto fermented and vinegar pickled farm veggies
More butter please! – $3
A tiny tub of cultured butter made with new England dairy