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Baker Eats

Chef prepared wholesome family friendly meals made by us @ Baker and Scone.

Made by Hand with Love.

Offered on Wednesdays to help you get through the week. We all need one night a week we don't have to worry about what's on the table!

Pick up at our retail shop, or arrange for drop off at your door.

Portion Family of 4 - $76

Portion Family of 6 - $98

Custom Sizes Available

 

Baker Eats is Back!
Contact eat@bakerandscone to place your order!
See menu's and dates below. 

 

JANUARY

Wednesday, January 17
Green Chicken Chili: loaded with Beand and Kale. 
Topped with Lime Sour Cream and Cheddar

Cornbread Jalapeno Scone Biscuits

Cheddar, Chive and Dill and Scone Biscuits

Aurugla Kale Salad with Pine Nuts

Wednesday, January 24

Braised Sticky Short Ribs

Parsnip White Vegetable Mash

Kale Brussle Sprout Salad

Buttermil Rosemary and Sea Salt Scone Biscuits

Wednesday, January 31

Gourmet Chicken Pot Pie with Leeks and Tarragon

Pear and Parsnip Puree Soup

Cheddar, Chive and Dill Scone Biscuits

Feta and Spinach Scone Biscuits

 

 

FEBRUARY

Wednesday, February 7
Greek Meat Ball Dinner

Lamb and Spinach Meatballs

Lemony Feta Orzo and Kale Caesar Salad

Feta Spinach and Honey Pistachio Scone Biscuits

 

Wednesday, February 14 
Classic Beef Bourguignon with Egg Noodles

Kale Brussel Sprout Salad

Herbed Scone Biscuits

Chocolate Dessert for your Sweetie

 

Wednesday, February 21
Moroccan Lamb Stew

Butternutsquash Couscous

Kale, Pomegranate and Mint Salad

Triple Onion Scone Biscuits

Orange, Date Cardamom Scone Biscuits

Wednesday, February 28
Mediterranean Feast!

Roasted Tomatoes and Eggplant

Spiced Cumin Chicken with Saffron Rice

Hummus with Sea Salt Scone Biscuits
 

MARCH

Wednesday, March 7
Gourmet Chicken Pot Pie with Leeks and Tarragon

Pear and Parsnip Puree Soup

Cheddar, Chive and Dill Scone Biscuits

Wednesday, March 14
Classic Meatloaf with Spicy Tomato Jam

Kale Caesar Salad

Parsnip Mash

Triple Onion Scone Biscuits

 

Wednesday, March 21
Braised Sticky Short Ribs

Parsnip and Whit Vegetable Mash

Kale Brussel Sprout Salad

Buttermilk Rosemary and Sea Salt Scone Biscuits

Wednesday, March 28
Vegetarian Lasagna with Roasted Red Pepper Sauce, Ricotta and Spinach

Kale Caesar Salad

Garlic Bread Scone Biscuits

 

APRIL

Wednesday, April 4
Indian Feast!
Butter Chicker and Basmati Rice

Ginger Garlic Greean Beans

Curry Red Lentil Soup

Orange, Date and Cardamom Scone Biscuits

 

Wednesday, April 11
Maple Baked Salmon Fillet

Roasted Broccoli Lemony Couscous

Gazpacho Soup

Cheddar, Chive and Dill Scone Biscuits 

 

Wednesday, April 18
Braised Sticky Short Ribs

Parsnip White Vegetable Mash

Kale, Brussel Sprout Salad

Buttermilk Rosemary and Sea Salt Scone Bites

 

Wednesday, April 25
Greek Meatball Dinner:
Lamb and Spinach Meatballs

Lemony Feta Orzo

Kale Caesar Salad

Feta and Spinach Scone Biscuits

Honey Pistachio Scone Biscuits

  

MAY

Wednesday, May 2
Vegetarian Chili:
loaded with beans, lentils, kale and sweet red pepper sauce.
Topped with cheddar and lime sour cream.

Arugula Kale Salad with Pine Nuts

Cornbread Jalapeno Scone Biscuits

Cheddar, Chive and Dill Scone Biscuits

 

Wednesday, May 9
Maple Baked Salmon Fillet

Roasted Broccoli Lemony Couscous

Gazpacho Soup

Cheddar, Chive and Dill Scone Biscuits

Feta and Spinach Scone Biscuits

 

Wednesday, May 16
Gourmet Chicken Pot Pie with Leeks and Tarragon

Pear and Parsnip Puree Soup

Cheddar, Chive and Dill Scone Biscuits

Feta and Spinach Scone Biscuits

 

Wednesday, May 23
Gourmet Chicken Chili:
topped with Cheddar and Lime Sour Cream

Arugula Kale Salad with Pine Nutes

Cornbread Jalapeno Scone Biscuits

Cheddar, Chive and Dill Scone Biscuits

 

Wednesday, May 30
Indian Feast!
Butter Chicken and Basmati Rice

Ginger Garlic Green Beans

Curry Red Lentil Soup

Orange, Date Cardamom Scone Biscuits

JUNE

Wednesday, June 6
Morccan Lamb Stew

Butternut Squash Couscous

Kale, Pomegranate and Mint Salad

Orange, Date and Cardamom Scone Biscuits

Triple Onion Scone Biscuits

Wednesday, June 13
Gourmet Chicken Pot Pie with Leeks and Tarragon

Pear and Parsnip Puree Soup

Cheddar, Chive and Dill Scone Biscuits

Wednesday, June 20
Vegetarian Lasagna with Roased Red Pepper Sauce, Ricotta and Spinach

Kale Caesar Salad

Garlic Bread Scone Biscuits

Wednesday, June 27
Indian Feast!
Butter Chicken and Basmati Rice

Ginger Garlic Green Beans

Curry Red Lentil Soup

Orange, Date and Cardamom Scone Biscuits

 

JULY AND AUGUST

Wednesday, July 11
Mediterranean Feast!
Roasted Tomatoes and Eggplant

Spiced Cumin Chicken with Saffron Rice

Hummus with Sea Salt Scone Biscuits

 

Wednesday, July 18
Gourmet Chicken Pot Pie with Leeks and Tarragon

Pear and Parsnip Puree Soup

Feta and Spinach Scone Biscuits

Cheddar Chive and Dill Scone Biscuits

 

Wednesday, August 8
Maple Baked Salmon Fillet

Roasted Broccoli Lemony Couscous

Gazpacho Soup

Cheddar Chive and Dill Scone Biscuits 

 

Baker and Scone is committed to helping our community grow strong and eat healthy.

Baker eats is a private chef meal service that is focused on helping you and your family, eat healthy with ease and convenience.

Our weekly Baker Eats pick up or delivery prepared meals program

Offered on Wednesdays to help get you through the week. We all need one night a week we don’t have worry about what’s on the table!

Wholesome chef prepared meals for your family to heat and eat.

Upcoming sample menu rotations

Daily Soup with Mini Cheddar Scone Biscuits
All meals come with soup and biscuits for you to start your meal (or to eat for lunch the next day!)

Gourmet Shepherds Pie
Seasoned Beef tenderloin, sautéed mushrooms, creamy roasted garlic mashed potatoes, and loaded with veggies (don’t tell the kids!)

Caramelized Onion and Cardamom Chicken Casserole
Chicken thighs, basmati rice, caramelized onions and currants

Vegetable Ricotta Spinach Lasagna

Home-style Chicken Pot Pie

Chicken Lasagna with Roasted Red Pepper Sauce

Beef Bolognese
Organic ground beef, zesty tomato sauce. Comes with spaghetti noodles, we can cook or you cook!

Papardelle pasta bake
Smoked chicken, snap peas and mushrooms in a light béchamel sauce.

Panko crusted Halibut Sticks
classic tartar sauce for dipping. Served with garlicky broccoli 

Chicken Chili
loaded with beans and organic kale, tangy roasted red pepper sauce

Tuscan Chicken
with sundried tomatoes and olives served with Angel hair pasta


 

 

 

 

For our weekly repeat customers we provide a rotating reusable casserole dish, that you bring back or exchange and your next drop off.