Butterwood Bake Consortium is a real treat
It's easy to mistake the Butterwood Bake Consortium for a Victorian living room. Upon entering the dessertery and coffeehouse on Butler Street in Lawrenceville, visitors will find couches, wingback and wrought-iron chairs — even reclaimed church pews for seating. One wall features an array of plates meant to mimic leaves, creating the impression of a tree. Mirrors are plentiful in the space, which once was a laundromat.
This decor — inspired by Austrian desserteries and coffeehouses — makes the Butterwood unlike anything else in the region. But interior design is only one facet of owner Ally Slayden's genius for detail.
When the Bend, Ore., native opened Butterwood in October, she started offering unique and imaginative versions of cakes, cobblers and pies, with different varieties every day. Using organic ingredients, Slayden has recently baked fresh strawberry and fromage blanc cake with salted vanilla buttercream; matcha green tea cake with toasted cashew buttercream; and blackberry plum olive oil cobbler.
Slayden, who is self-taught and used to work in development for arts and theater organizations in Baltimore and Oregon, started baking when she lived in Dominica in the Caribbean. Her first efforts were subpar, but practice (and watching YouTube videos) helped Slayden become the go-to person for cakes on the island. After a stop in Baltimore, she moved to Pittsburgh two years ago and began laying the groundwork for Butterwood.
Her first rule: Use fresh and organic ingredients. Frankferd Farms in Saxonburg is her main supplier, and she uses Daisy brand organic flour from Lancaster; Wholesome brand organic evaporated cane juice; and Misera organic eggs from Butler. Slayden also features the “beautiful locally roasted coffee” from KLVN Coffee Lab in Munhall, a variety of organic teas, and mix-it-yourself hot chocolate with rich cocoa and cream served on a silver platter.
The service is impeccable — complimentary water is brought to the table in a cut-glass bottle with a cork stopper — but the pricing is unique. Because Butterwood has no set menu, there's also no set price list.
Slayden admits that “some people walk away” when they learn of the pricing system, which can range from $3 to $7 for the desserts, most of which come in portions too large for a single sitting. A cup of coffee averages about $4, while a shot of espresso is $2.
Butterwood Bake Consortium, 5222 Butler St., Lawrenceville, is open 8 a.m. to 11 p.m. Wednesdays through Saturdays; 9 a.m. to 9 p.m. Sundays. Details: 412-781-0218 or thebutterwoodbakeconsortium.com.
Rege Behe is a Tribune-Review contributing writer.
