Earlier this year, Meathouse Butcher Shop in Johns Island shuttered its doors, leaving the neighbors wondering what would be next. The answer? Brian Altman, a former sous chef at Edmund’s Oast, has revived the property into a new concept, a bakery and creamery called Baker & The Farmer. His fiance Amanda Borger is the baker.
“We just had a little girl named Emma 12 days ago,” says Altman. “So for the first month she’ll be taking care of our child then she’ll be on board full time baking.”
The foremost mission of the upcoming sweet spot is to be as organic and locally-sourced as possible, lending the “farmer” part of the name. The lineup of local product includes Keegan-Filion eggs, Lowcountry Creamery cream, Blue Pearl blueberries and honey, and Coastal Coffee Roasters beans. Offerings will include ice cream, cheesecakes, and cookies, all churned or baked in house.
Altman wants to cultivate that list going forward, and aims to grow his own products on his recently-purchased five acres of land.
“We want to make healthier junk food,” Altman says. “We’re even making homemade corn syrup.”
The Baker & The Farmer is located at 3338 Maybank Hwy. right next to Tattooed Moose, lending to conveniently placed ice cream after you get your bar food grub on.
Altman says they aim for a soft opening early next week, with a grand opening that Thursday.
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