Born out of the desire to offer fresh, fast eats to our Lakeland community; Good Thyme is an off-shoot from the Cob & Pen brand. We always wanted to provide a lunch service, and now we do! Specializing in breakfast and lunch, we’re a casual pickup/takeout joint located in the Dixieland neighborhood of Lakeland off S. Florida Ave. behind Concord Coffee. The Good Thyme concept combines the growing concern for dietary restrictions and eating fresh and healthy with the fact that sometimes you just want some good comfort food. We feature numerous vegan, vegetarian and gluten-free options. We also know grabbing food on the way to work or leaving work on your lunch break has time restrictions, so we’ve really tried to make our process fast and efficient. Take note of any menu items with a lightning bolt and know that those can be ready even faster if you’re on a time crunch. Designed mostly for pickup and takeout we also offer some nice courtyard seating if you like being outdoors. We specialize in biscuit sandwiches in the morning (especially that fried chicken biscuit) and have an amazing house-made yogurt bowl and breakfast power bowl for the healthier side. At lunch, try our poke bowl, cauli-rice stir fry, chopped greek, fried chicken sandwich, street tacos and street corn, or the meatball sandwich (our newest addition). Right now we accept online orders or call ahead orders for pickup, and our walk-up window remains open. We are working on online orders for delivery through Door Dash very soon. Keep an eye out. We do hope (first and foremost) you’re staying safe out there, but we’d love to serve you soon. As always... keep having a Good Thyme. That’s what we’re here for.
www.goodthymelkld.com / 863-603-8296 / @goodthymelkld
By: Amber Davis and Matt Flowers
Serves 8 people
Prep Time 20 minutes
Cook & Cool Time 1 hour and 5 minutes
2 cups self-rising flour
1 teaspoon baking soda
¼ teaspoon baking powder
1½ teaspoons salt
1½ cups sugar
5 very ripe bananas
1 cup canola oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Lightly grease and flour an 8.5” loaf pan, set aside.
Sift the flour, baking soda, baking powder, and salt together, set aside.
Beat the sugar and bananas using a stand mixer with a paddle attachment on medium speed until the sugar and bananas are well mixed and the bananas become pulverized. Add the canola oil, mix until blended. Add the vanilla. Add the eggs, one at a time making sure to scrape sides of bowl down between each addition of egg.
Add the flour mixture in two stages, scraping down the sides of the bowl each time. Mix until just blended. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to rest in pans for 10-15 minutes before transferring to a wire rack to cool.
1037 Dixieland Mall Ln, Lakeland
Honey Syrup for croissants
A point of baked pride and joy for Lakeland, Born & Bread Bakehouse celebrated its 5th birthday in March of this year. From the farmers market to a Florida Avenue bakehouse, owner Jenn Smurr built and grew a following of folks far and wide that happily line up every Saturday for some of B&B’s fresh bread, cruffins, cookies, croissants, breakfast sandwiches, and other handcrafted treats. In 2019, Born & Bread debuted their Wednesday evening services featuring crave-worthy sandwiches, house-made pot pies, and other inspired fares. Preorders for B&B goods are available on their website! For this recipe, use a croissant from your local bakery, and then follow the instructions below to transform a traditional croissant into an exceptional pastry for breakfast or dessert!
By Jenn Smurr
For honey syrup:
1 cup local honey
1⁄8 cup H2O
1⁄8 cup fresh lemon juice
1 lemon peel
2 cardamom pods
1 cinnamon stick
Place all ingredients in a pot on medium heat until it just begins to simmer. Turn down to low and cook for 20 minutes. Allow to cool and store at room temperature in a sealed container. Syrup can be used on toasts, yogurt, and even in drinks!
Ingredients to Build Your Croissants:
The best Croissant you can find!
Pistachio cream (find your favorite frangipane recipe and sub pistachios for almonds)
Preparation for Croissants:
Mix your pistachio cream/frangipane. This is a simple mix and the leftover cream is wonderful on a slice of sourdough and toasted!
Preheat oven to 325°F. Slice your croissants down the middle, making a top and bottom. Brush the inside of the top and bottom sliced croissants with honey syrup. Spread or pipe pistachio cream over the bottom of croissant and place other half of croissant on top. Roughly 3 tablespoons, depending on croissant size.
Bake for 10 minutes. When croissants come out of the oven, lightly brush syrup on the top center of the croissant and garnish with a sprinkle of ground pistachios for a pop of color. Enjoy.
1113 Florida Ave S, Lakeland
MASALA CHAI TEA
Café Roti opened in February of 2003. Being that there were no Indian restaurants in Polk county, we decided to open and introduce Indian/Pakistani food to the community. We stand out because not only were we the first and only Indian restaurant in Lakeland, but we are able to make Indian food to our customer spice level of choice. We know that to some that automatically makes us unauthentic and bland, I mean what is Indian food without spice? We are in a different market, a lot of people have never tried Indian food and most people do not even like spicy food. We work hard to cater to everyone the best we can while trying to keep the food as authentic as possible. Our most popular dish would have to be the Butter Chicken and it is what we recommend as an ice breaker for people new to the Indian food. Our Chai tea is one of our most popular drink options, not only is it unbelievably delicious it is extremely beneficial for your health and immune system.
By Kevin Vazquez
Takes about 10 minutes, serves 2 people
2 cups water
2 bags black tea (We use Tapal Danedar black tea)
4 green cardamom
4 whole cloves
4 whole black peppercorns
½ of a cinnamon stick
200-250 ml of milk
small piece of ginger about half the size of the tip of your pinkie.
pinch of salt
It is crucial to infuse the flavors of the whole spices. Take a saucepan first and make sure to crush the ginger and green cardamom to extract as much flavor from them as you can. Add the dry ingredients (cinnamon, cloves, green cardamom, ginger, black peppercorn). Do not forget to add salt it helps balance out the sweetness and give you a fuller flavor. We add a pinch of salt to every one of our desserts or anything we make that is sweet.
Add the two cups of water and bring the ingredients to a boil. Let them boil for about two mins. After about two minutes add two bags of black tea and lower the heat down to about medium and simmer for about 5 minutes.
After 5 minutes add your sugar, start out with a 1/2 tablespoon for each cup of tea and add milk. Now, this is completely up to your liking if you want a richer and bolder flavor add little to no milk. If you want a rich and creamy flavor add milk to your liking. We found that for each cup you want to add about 100-125ml of milk per cup of water to have a happy medium. After adding the milk be incredibly careful to not let it over boil it will make a mess.
Carefully grab the saucepan with a towel and lift and gently place the pan back on a burner until the milk boils and fuses well with the tea. After it fuses well with the tea, take and strain the tea into your cup of choice at this time you can add more sugar if you like and enjoy a nice healthy cup of chai.
116 S Tennessee Ave, Lakeland
Honeycomb is an artisan bakery in Lakeland, Florida. We specialize in rustic, crusty loaves of sourdough, fluffy braided challah, indulgent brioche doughnuts, and piping hot coffee strong enough to put some hairs on your chest! We have also recently started providing fresh stone-milled flours, grains, and other premium ingredients to empower the passionate artisans of our community. Find us online at HoneycombBread.com to place orders and explore our growing library of recipe kits. We would love to share the joy of baking with you! Here is a recipe from our most recent recipe kit called “Breakfast In Bed,” a collection of recipes for Mother’s Day. Besides being simple to make, this recipe is a great way to use up the extra sourdough starter leftover after each feeding. I love this recipe because it’s as simple as stirring everything together. At Honeycomb we use scales to measure our ingredients by weight, and I highly recommend using one in your home kitchen.
Created by Benjamin Vickers
About 20 minutes of active time.
The Night Before:
240g sourdough starter
120g all-purpose flour
13g maple syrup
Combine the sourdough starter with buttermilk, flour, and sugar, stirring together to make a smooth, loose batter. Cover the bowl and allow it to rest overnight at room temperature.
The morning of:
1 large egg
263g vegetable oil
4g vanilla extract
3g kosher salt
6g baking soda
When you are ready to make the waffles, whisk the remaining ingredients in a separate bowl, then stir in the sourdough sponge to form a smooth batter. Cover and let rest while you prepare the griddle.
Preheat your waffle iron, grease ‘er up, and get cooking! This recipe makes truly excellent pancakes if you don’t have a waffle iron.
An extra touch: Feeling sassy? While the waffles are cooking, toss some sliced strawberries, blackberries, and blueberries with a little raw sugar, cinnamon, and a tiny dash of Grand Marnier or vanilla extract. The berries’ juices will be drawn out and make a superb waffle topping.
I hope you enjoy and thank you for making our world a little yummier!
FB & IG @honeycombbread
CHEF MATT’S BLUEBERRY LEMON SCONES
Located next to the Visitor Center at Bok Tower Gardens, The Blue Palmetto Cafe offers a sumptuous selection of salads, soups, sandwiches, wraps, fruit, and specialty desserts. Enjoy beer and wine with your meal in their indoor or outdoor seating areas or take your lunch to go explore the gardens.
Below is my personal recipe for blueberry lemon scones. I have been working on this recipe for a while and these scones are flakey, buttery and some of the best, I have ever had.
Yield: 8 scones
For the scones:
2 cups all-purpose flour
6 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon salt
zest of one large lemon
8 tablespoons unsalted butter – frozen
½ cup heavy cream
1 large egg
1 teaspoon vanilla
1 cup blueberries
For the lemon glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Preheat oven to 400 degrees. Line sheet pan with parchment paper.
Mix dry ingredients in a large bowl, add lemon zest and mix again. Grate frozen butter into dry mixture and combine until it resembles a coarse meal, set aside.
In a separate bowl, whisk cream, egg and vanilla together. Mix into dry ingredients and gently mix with a rubber spatula until all is moistened. Do not overmix. Fold in blueberries with floured hands and work the dough into a ball. Place the ball of dough on a floured work surface, press dough into an 8” disc and cut into equal wedges, place on baking sheet. Bake for 20-25 minutes or until lightly golden, remove from oven and allow to cool for a few minutes.
While scones are cooling, whisk the glaze ingredients until smooth then drizzle over warm scones.
1151 Tower Blvd, Lake Wales
FB: The Blue Palmetto Cafe
Brewing the Perfect Cup
Have you ever experienced a cup of coffee that was so memorable, you still remember that precise moment? Let’s make that experience happen more often! Here are 5 key elements that would allow you to brew the perfect cup in any method, anytime:
1. FRESH BEANS
Absolutely all great cups start with high-quality, fresh beans that are freshly ground right before brewing. Coffee is always at its best within the first month after roasting, so look for the roasting date on every bag you buy - it is the most important piece of information in any bag of coffee! All high-quality coffee beans will show a roasting date - skip bags without a roasting date, as they’re lower-quality commercial roasts that are, at best, a few months old.
2. PURE WATER
Your final brewed cup is ~98.7% water! Properly filtered water is simply a necessity when brewing a great cup. The ideal brewing temperature is between 195oF and 205oF, which is slightly cooler than boiling, i.e. you may boil your water and wait a minute before pouring if you don’t have a thermometer.
3. RIGHT RATIOS
A ‘ratio’ is simply the amount of coffee you use in relation to the amount of water, or cups you’d like to brew. We’d recommend starting witha1:16ratio,i.e. half an ounce (15g) of coffee for every 8oz (240 ml) of water, and adjust if desired.
4. RIGHT GRIND
Size really matters when it comes to the perfect grind! If your grind is too coarse for the method you’re using, you’ll get a weak cup that lacks body and may be acidic. If your grind is too fine, you’ll get a cup that is harsh, sharp, even bitter. Remember one grind size does NOT fit all methods, and when it comes to grind adjustments - small changes are big!
5. PERFECT TIMING
Time is of the essence when it comes to brewing! A great cup of coffee typically takes between 4-6 min to brew. Remember, brewing time is extraction time - i.e. the time necessary for your delicious coffee compounds to ‘transfer’ from the grounds into your cup. If too short, you’ll get a weak, acidic cup; if too long, you’ll get a harsh, bitter cup… just like with grind size! They two are very closely related - coarser grinds need longer steeping times (e.g. French Press and Cold Brew), while finer grinds need shorter steeping times (i.e. Espresso is the ultimate example - as it extracts in 25-30seconds).
Get these things right, and you’ll be able to make a great-tasting cup any day of the week! Happiness is homemade… and now the best cup of coffee can be too!
By Lisbeth Pacheco, Ph.D. | Chief Coffee & Impact Seeker @ Ethos Roasters
Ethos Coffee Roasters
FB & IG @ethosroasters