At Butter & Egg, we believe ingredients matter.
We have deep respect for the farmers, millers, dairies, roasters, and makers behind every product we use. Our approach is rooted in traditional baking — real butter, quality dairy, thoughtfully sourced ingredients, and techniques that take time.
We avoid artificial and overly processed ingredients, choosing traditional fats and honest ingredients we’re proud to serve to our family, friends, and community.
The Story
I was born and raised in Queens, NY where food, family, and hard work were always at the center of life.
Food became my passion early on, and over the years that passion turned into a career that’s taken me through bagel shops, bakeries, pastry kitchens, and professional chocolate and viennoiserie programs. I spent 15 years building Coney Island Bagels in Brooklyn before opening Queens Bakehouse, a patisserie focused on laminated pastry and modern viennoiserie.
Along the way, I’ve had the opportunity to train and work with some of the most talented pastry chefs in the world, including Antonio Bachour, Nicolas Botomisy, and Michael Romano, while also collaborating with Valrhona Chocolate on pastry and chocolate masterclasses.
Eventually, life brought me to South Carolina, where I fell in love, started a new chapter with my family, and created Butter & Egg Bake Shop — a place where everything I’ve learned comes together through pastries, breakfast, coffee/tea, and hospitality.
The Bake Shop
Butter & Egg Bake Shop was created from a love of slow mornings, laminated dough, strong coffee, and simple things done exceptionally well.
Located in Market Common in Myrtle Beach, we specialize in handcrafted croissants, breakfast sandwiches, cookies, and specialty drinks made with quality ingredients and attention to detail. Every item is baked with the belief that everyday food can still feel special.
Whether you’re grabbing breakfast on the way to work or lingering over coffee and a pastry, we want Butter & Egg to feel warm, welcoming, and worth coming back for.