MVTimes Online - The Martha's Vineyard Times: Island News Now

There is no new Edibles story this week.

Just a Bite
Biga breakfast - it's all good
April 7, 2005

By Pat Waring

Doug Reid turning out his popular breakfast sandwiches. Photso by Susan Safford

Flaky scones and hearty muffins, freshly baked every night by Beth Kramer, entice the hungry breakfast customer.

After a well deserved but longer than usual winter vacation, Doug Reid and Beth Kramer came back to Biga in February to the delight of hungry up-Island fans. While Beth got busy behind the scenes, baking nights as usual, Doug headed for the tiny kitchen of the popular West Tisbury café. Customers who had been deprived of Doug’s signature breakfast sandwiches for many weeks were in hog heaven.

But breakfast choices actually pose a dilemma at Biga where everything is fresh, delicious, and made with so much love it is probably calorie-free as well. There is plenty to pick from and the unhappy news is you just can’t eat it all.

Many customers wouldn’t dream of starting their day without one of Doug’s hefty breakfast sandwiches. In this case, the image of a sandwich one can hold easily and eat neatly goes right out the window. This meal in a bun starts out with one of Beth’s mini-boules, a big round globe of crusty white bread. Doug fries an egg, then lays on your choice of veggies — tomatoes, spinach, onions — and meat — bacon, ham, or sausage. A tangy slab of melted cheddar tops it all off and Doug will add his own home-brewed hot sauce for added zip.

Even with customers lined up and waiting, Doug calls his regulars by name, and in many cases knows their order without asking. And every customer gets a “thank you” from Doug on the way out the door.

But say you want a little something different one morning. The case is full of tempting options. The muffins are packed with fruit or nuts and spilling over their edges — if you’re a muffin-top aficionado, these are for you. Favorites include blueberry and cranberry corn. Scones are robust and flaky, with flavors like peach ginger, hazelnut orange, or raspberry. Muffin and scone flavors change daily; pick your favorite. Some may pick a chunk of Beth’s traditional Rugelach, packed with currants and walnuts, or a slice of home-baked almond biscotti to go with a cup of hot coffee or organic Naked Juice from the cooler.

And just imagine the sticky buns. In fact, you probably will have to imagine them, unless you get to Biga early Friday morning (Saturday during the summer). These soft and hefty cinnamon flavored confections, packed with pecans and topped with sweet glaze, seem sinful. But remember, anything served with a smile is healthy and you can count on cheerful service at Biga.

Biga is open Monday through Friday, 7 am to 5 pm, with breakfast sandwiches served until 11 am daily. Saturday hours begin in late spring.