On Fridays, we feature five food finds selected by local chefs and personalities. This week’s picks come from the team behind Twenty Paces, the new sheep dairy and creamery on land leased from Bellair Farm. Still early in their first year of production, Twenty Paces’ outstanding ricotta is already available at Feast! andFlora, and also served at tavola, The Ivy Inn, and C&O, among others. All four Twenty Paces partners are veterans of the farmstead cheese industry, and all are also big fans of breakfast, as their picks reflect. For further information about the dairy, including investment opportunities, holler at them at firstname.lastname@example.org.
1) Glazed Spudnut from Spudnuts. Bridge Cox says that “a simple glazed spudnut from Spudnuts is all I need. Perfectly yeasty and glazed with just a bit of crunch.”
2) Turkey Croissant from Blue Ridge Pig. Kyle Kilduff says that the only thing he craves as much as Dr. Ho’s nachos (see #5), is Blue Ridge Pig’s turkey croissant. “Criminally underrated. And, just as good for breakfast the next day.”
3) Plain Bagel with Cream Cheese from Bodo’s. Herd manager Tom Pyne says he has to get up and go quickly, but still makes time to prepare his toasted plain bagels with cream cheese, which he says he devours with wild abandon.
4) Apricot Jam from Jam According to Daniel with HomeSlice from Sub Rosa Bakery. Melanie Pyne says she likes HomeSlice bread from Richmond’s Sub Rosa with butter and apricot jam for “a tasty breakfast snack with ‘The Girls.’”
5) NacHo’s at Dr. Ho’s Humble Pie. The team says that they often “quantify budget and lactation numbers, sketch big dreams, and figure out new ways to find private investors over Dr. Ho’s nachos and a pitcher of Long Hammer IPA.”