977 State Rd, Vineyard Haven, MA 02568
From Vineyard Haven:
From downtown Vineyard Haven, take State Road towards West Tisbury. You’ll pass Crane Appliances on your right; continue on another 1/3 mile and look for the yellow Scotland flag on your right.
From Up Island locations:
From Aquinnah, Chilmark and West Tisbury take State Road towards Vineyard Haven. After you cross over the Tisbury town line, we are not far on your left-hand side. Look for the yellow Scotland flag!
We have ample parking for cars and bikes.
We also encourage you to take public transportation (VTA) as we are located on a main road and they will stop directly in front to drop you off or pick you up. Please refer to the VTA website for schedules and details.
Succeeding solely as a take-out ‘counter’, Scottish Bakehouse is a year-round cafe and bakery that offers signature egg sandwiches, fresh baked pastries, sandwiches, salads, soups and locally sourced main dishes.
For islanders and visitors, this is your one-stop option for any meal or snack on the daily. Many quick to-go choices are available in the fridge along with beverages. Coffees and teas are self-serve and there are newspapers and magazines for purchase to enjoy while sipping your chosen bliss.
We also offer catering for parties small and large with pick-up or drop-off options as well as delicious made-to-order cakes and desserts for your special celebrations. Email us at email@example.com
Mrs. Isabella Maxwell White arrived on the island of Martha’s Vineyard in 1961 from the township of Pebbleshire, Scotland. She won the hearts of islanders not only with her shortbread and kidney pies, but also with her sense of humor, Yorkshire terriers, and her tradition of making holiday meals for the home-bound elderly on Thanksgiving, Christmas, and Easter. A force of nature, she employed a generation of young islanders, and taught them the value of work. After her spirit passed on in 1997, her children, Peter, Isabel, and Robert managed the Bakehouse for a few years.
In 2004, Daniele Barrick was dreaming of a place of her own after working at several island restaurants including the beloved Bongo and ever popular Art Cliff Diner in Vineyard Haven. She was looking for a place to make food in the hands-on, homemade style she’d learned from her Italian grandmother whose apron strings she grew up on.
While she never wants to be a farmer herself, Daniele is happiest when closest to the living energy of food plucked straight from the earth. She never went to culinary school and remains far more concerned with fresh greens than fois gras.
Daniele and the rest of the crew take to heart the responsibility of being an affordable, healthy and delicious place to feed your family.
And while the menu has evolved immensely (sorry no more steak and kidney pies!), we’ll keep making traditional Scottish shortbread and feel confident Mrs. White’s spirit is alive and well in this new incarnation. Not that we really believe in ghosts, but more than one person has felt “a presence” around the giant mixers, and thinks that Mrs. White would be proud of how we’ve grown.
While many things have changed around here since Scottish Bakehouse opened in 1961, we are still your Vineyard source for traditional Scottish shortbread and shortbread pies. In addition, we bake a cornucopia of options for your dietary needs including Gluten Free and/or Vegan cookies, fruit crisps, flourless chocolate cake and brownies, and assorted Paleo cookies and bars.
Looking for a cake to celebrate someone special? Our cake menu is included on the form to the right and do let us know if you’re looking for something that you don’t see. We offer very simple decoration and writing, but please request and we’ll do our best to accommodate. Please use the form at the right to learn about our cake menu and to submit a request.
Please note that this is not an order form – a call from us is required to confirm.
48-hours notice and pre-payment is required – thank you!
Farm to Plate
Sourcing local ingredients is an important value of the Bakehouse because we believe in sustainable business practices, supporting our island community and providing healthy, fresh and nutritious food to our customers.
Our own on-site Bakehouse Farm yields the greens for our salads, and the veggies for our soups, entrees, sandwiches, omelets, and more. Bring your meal around back to chill at a picnic table while peering through the fence at the buzzing bounty as you eat and sip. Then pick up plants from our farm stand and a bouquet of flowers with a pint of heirloom cherry tomatoes on your way out.
The relationship between our farm and other local farms is symbiotic, not competitive. We plan and plant our gardens according to what they are not focusing their growing season on.
If you’re a farmer and you’d like us to lay our hands on your produce, email us at firstname.lastname@example.org or stop by and leave us a note. We’re willing to chop, preserve or bake what grows. We’re happy to transform “seconds,” as well as purchase premium goods. For information on where to find the farms, visit Edible Vineyard’s amazing FARM MAP.
Here are some of our local farm partners and friends:
- Blackwater Farm beef, pork, lettuce, arugula, tomatoes, green & yellow beans, cilantro
- Mermaid Farm lamb, yogurt, beef, feta cheese, kale, cherry tomatoes, chard
- Whippoorwill Farm tomatoes, carrots, kale, broccoli
- Pilot Hill Farm beef
- Cackleberry Farm cucumbers, hot peppers, zucchini, scallions, red peppers
- Stannard Farms arugula, mustard, collards, sorrel, kale, daikon, pears, fingerling potatoes, herbs
- Pasture Hill Farm beef, lamb
- MV Organics pea shoots
- Beetlebung Farm pork, beef, lamb
We get eggs primarily from the following farms and farmers: Allen Farm, Beetlebung Farm, Blackwater Farm, Cackleberry Farm, Flat Point Farm, Happy Hens, Hilltop, Pilot Hill, Pumphouse, Stannard Farm
Canned goods & preserved produce are an essential part of sustainable farming and we often use them in our specials and catering menus as well as offering them for sale at the counter. Our pantry products reflect what crops are in abundance each year and since we never know exactly what we’ll do with the bounty until we see it arrive at our back door, lucky is the soul who’s here on taste-testing day.
Recent delectables include rhubarb-fennel chutney, local pear butter and pickled italian cherry peppers. Stop in for our latest selection