Near golf-loving Pinehurst, Aberdeen is home to an unlikely bakery/cafe that’s a big hit with customers in and out of the golf set. At The Bakehouse, Martin Brunner, an Austrian-born pastry chef in a tall, white chef’s hat, creates éclairs, truffles, chocolate Sacher Tortes with apricot preserves, and rounds of black forest cake topped with curls of dark Swiss chocolate. The foundation of everything in the bakery, Brunner says, is the custard-filled napoleon. “It’s the way to a woman’s heart.” Thanks to a glass window in the dining area, customers order from a menu that includes fresh-made soups, salads, and “Barcelona” burgers, while they watch Brunner and his staff assemble the pastries and cakes. The Bakehouse traces its beginnings to a family bakery opened in Austria in 1948 by Brunner’s grandfather. (Coincidentally, the Aberdeen store is now housed in a brick, North Poplar Street building that was built in 1948.) European influences at The Bakehouse also come from Brunner’s father, who is the bread maker, and from Brunner’s Spanish wife and mother-in-law, who both work in the cafe.
120 North Poplar Street, Aberdeen, N.C. 28315
(910) 944-9204 thebakehouse.biz
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.