In the mornings, Haymaker operates as a cafe, serving excellent baked goods, espresso and drip coffee then transitions into lunch.

About the Buns

The base of all of Caroline Corrente’s buns is a yeasted brioche dough. The buns are soft and light and filled with a range of unique combinations. All of the chocolate buns are made with King Arthur Flour’s black cocoa powder, which adds an intense chocolately flavor. My ingredients are all sourced locally whenever possible. Including but not limited to: King Arthur Flour, Monument Farms, Cabot Cheese, Stonecutter Spirtis, and Green Pasture Meats. Most of the herbs vegetables and fruits come from my own gardens and the eggs from my hens.