The Glass Knife opened just a few months ago and is already popular among the “ladies who lunch” of Winter Park. They’ve learned from their first missteps and have continued to refine their processes – for example, a more prominent sign guiding new customers to the counters to take their orders.
The bakery/restaurant/cafe was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque, who was a fond collector of Depression-era glass cake knives.
The culinary team is led by Executive Chef Stuart Whitfield, who has worked for Four Seasons, Le Cirque, David Burke & Donatella, and The Walt Disney Company.
The Glass Knife’s Spring debut lineup includes: new macarons, lemon and chocolate tarts, artisanal flatbreads, their newest doughnut, the PB&J, and their newest pastry, the Coconut Blackberry.
I enjoyed the PB&J donut, but the Coconut Blackberry was my favorite. An outstanding pastry with complex textures from crunchy to soft to sweet and citrusy – quite delicious.
Mediterranean Flatbread
Sweet fig butter, goat cheese, Neuske’s Applewood-smoked bacon and caramelized onions topped with arugula, shredded Gruyere cheese and finished with a mission fig balsamic drizzle and lemon creme fraiche
The PB&J
Filled with layers of the Glass Knife’s own peanut butter cream and tangy raspberry jam, touched with a vibrant purple, hibiscus glaze and topped with peanut butter stripes and golden, house-made peanut brittle
Coconut Blackberry
Intricate layers of aromatic blackberry pate de fruit, coconut dacquoise and zesty yuzu jam enveloped in a lush coconut mousse atop a buttery shortbread base finished with blackberry cream, touches of fresh blackberries, coconut, microgreens and edible 23-karat gold leaf.
