If you’re craving a unique and memorable food experience, Butcher Baker definitely is worth a visit.
Chef Michael Paoletti and his wife, Stephanie, have created a full-service restaurant and bar where you can enjoy breakfast, lunch and dinner without having to navigate Ocean Springs’ congested Government Street. Opened in February on Thorne Street, Butcher Baker was born of a passion for old-world, snout-to-tail butchery and serving creative meals while also providing a boutique bodega where guests can buy produce, bread and meats.
The name is a nod to the couple’s partnership.
‘I’m the butcher, she’s the baker,’ says Chef Michael, referencing the playful take on ‘butcher, baker, and candlestick maker.’
The two met at the Art Institute of Jacksonville culinary school, where their shared passion for cooking sparked the idea for Food Booze Hiccups, a catering company that gained a devoted local following during the pandemic. Its pop-up series, Dinner on the Lot, offered a unique, open-air dining experience in Downtown Ocean Springs.
While the couple took a break from the pop-ups to open Butcher Baker, Michael hints that it could make a comeback someday.
FAMILIAR, YET ELEVATED
Butcher Baker’s interior has a welcoming vibe, with a large family-style wooden table separating the room — dividing the bar area from display cases filled with meats, cheeses and other tempting treats. String lights hang from the ceiling, and mural art from local artist Tony Defatta covers a back wall; you may find him painting during your meal.
My visit started with a warm welcome from Thomas Healy, a barista and server who was attentive and helpful — especially when it came to selecting specialty cocktails. After selecting a couple to sample, Chef Michael started bringing plates to the table, and his passion for creating standout dishes was evident.
“Everybody does oysters on the half-shell or chargrilled,” he opined, presenting a plate with a small metal container. “We wanted to use our local Eagle Point oysters in a different way, so we smoked them and tinned them. Tinned fish is huge right now.”
The oysters were absolutely delicious! I learned they are smoked for about 20 minutes with hickory chunks, then soaked in Texas olive oil, Meyer lemon juice, tarragon, lemon zest and garlic. The result is a bold, flavorful bite, served with homemade Texas olive oil crackers made with local Chandelier Free Mason beer. The homemade shishito hot sauce added just the right kick. Chef Michael mentioned that this dish has quickly become a staple, and I could see why. It was familiar yet elevated, bringing together fresh local ingredients with a creative twist.
“That’s what we’re about,” Chef Michael said. “Seasonal, local, and just having fun, man.”
HOUSE-MADE, FARM-TO-TABLE FLAVORS
Another memorable menu item was the zipper pea falafel. Chef Michael explained that it was inspired by the couple’s time in the state where they met. Made with zipper peas from Florida, the falafel is pan seared to keep it vegetarian, while roasted heirloom carrots, pickled radish and golden beet puree add color and depth. The produce is sourced from Two Dog Farm in Madison, Mississippi, and topped with Harbor Hill microgreens from Ocean Springs.
Then came the Mike Muffin, a playful take on the popular fast-food staple.
“It’s nothing more than my favorite breakfast sandwich,” Chef Michael laughed. “Our version of McDonald’s sausage, egg and cheese McMuffin.” The English muffin comes from Sweet Enchantments, Stephanie’s boutique bakery that provides fresh bread, breakfast pastries and desserts for Butcher Baker, and contains a perfectly cooked egg, house-made sausage, American cheese, homemade hot sauce and mayo —with a crispy hashbrown served on the side.
To wash it down, I couldn’t resist the bloody mary. It’s made from heirloom tomato juice, homemade tomato water, Cathead vodka, a spicy pickled carrot, an imported olive and a piece of Michael’s father’s Polettes beef jerky.
For dessert, I went a few doors down to Sweet Enchantments. Known for its creative, gluten-free and vegan-friendly offerings, it’s a must-visit on its own.
Butcher Baker is open from 8 a.m. to 9 p.m. Tuesday through Saturday, from 10 a.m. to 2 p.m. on Sunday and closed on Monday, with brunch available Saturday and Sunday from 10 a.m. to 2 p.m. Happy hour is offered Tuesday through Saturday from 3-6 p.m., and dinner service Tuesday through Saturday from 6-9 p.m.
Look out for some upcoming spinoff projects: The Charcuterie Maker and Sugar Cubed bakery shop, set to open this year at the new CRAVE Food Hall in the OS1550 Downtown complex.
BUTCHER BAKER
1062 Thorn St., Ocean Springs,
(228) 278-8211
www.fbhos.com