bakery & sandwich shop
relish the SNOWFLAKES!
bakery & sandwich shop
relish the SNOWFLAKES!
“I feel like they should do a book; they have such a great twist on all their baked goods.”
“..high end but cool bakery and sandwich shop.”
RELISH, 93 Commercial Street in the West End, Provincetown
A Destination
Nestled in the quiet, residential neighborhood of Provincetown's west end, Relish is a convenient stop on the way to the beach. A selection of breakfast sandwiches, coffee cakes, muffins and scones for the early birds. Delicious, perfect sandwiches, cheeses, sweets and cookies for an oceanside picnic. Coffee, iced tea, water and soft drinks - of course.
the. best. sandwiches.
Nothing fussy. Just the best ingredients available. Mesclun greens, quality deli meat, and your choice of healthy, fresh-baked bread.
Gazpacho!
Relish makes the best refreshing, cold gazpacho all summer long.
FANCY COOKIES!
Ab Initio's 20th Anniversary Cookies
Vegan options that are delicious.
Relish offers a number of vegan, gluten-free, free range and organic options for you.
Quinoa with arugula and tomato.
THE FOOD YOU WANT.
Salmon on soba noodles
Everyone needs a treat.
Sweet.
What makes Relish a destination? Our cookies, cakes, panna cotta, key lime tarts, cream puffs, coconut macaroons, french almond macarons, pecan walnut bars, lemon squares, pistachio sandies, flourless chocolate pecan cookies, chocolate baby cakes... We could go on. No, really.
Too many choices.
Cupcakes with all-American buttercream frosting
Sweets
When beach season comes to a close, the ovens at Relish don't stop. Frank, Mark, and sue churn out tasty, colorful, fanciful sweets for special events both in Provincetown and in Boston.
Sweets
When beach season comes to a close, the ovens at Relish don't stop. Frank, Mark, and sue churn out tasty, colorful, fanciful sweets for special events both in Provincetown and in Boston.
Date: May 19, 2014 at 5:47:33 PM EDT
To: <info@ptownrelish.com>
Subject: Thank you!Hi!
I just wanted to thank you for existing. You would have no reason to remember me, unless you noticed the woman who was there three different times on Saturday morning (and I got something each time). Sadly, I was leaving Saturday, which is why I could only make three trips that day. And I had brunch plans that Friday, so I was only able to get coffee and a sticky bun that day.
It was only my second visit to Provincetown, but on my first trip, you weren’t open for the season. If I have the pleasure of returning, no kidding I will plan it around when you are open. Your baked goods are so amazing. I live in New York City and I worked at Martha Stewart for several years. So I have access to good baking. But there was something about your goods that was just so magical. Everything was so fresh and delicious, I could taste every ingredient. Your glazes are the stuff dreams are made of.
Basically, your bakery makes me sad I don’t believe in Heaven, because if I did, I could take comfort in the fact that death would simply be the transition to me eating your baked goods every day for all eternity.
So thank you for the work you do!
-Jennifer
The Kitchen
The Kitchen
Frank Vasello
Frank Vasello
OWNER
Owner and chef Frank Vasello, a graduate of Massachusetts College of Art, infuses his considerable talent and experience into every aspect of Relish, considering every detail and placing an emphasis on quality and freshness.
Before he opened Relish, Vasello worked at Boston landmarks Michaela’s and Rialto. Working for Jody Adams and Christopher Myers, and alongside Joanne Chang, Suzanne Goin, and Barbara Lynch, Vasello learned what it took to meet the highest expectations in food and in service.
Mark Buchholz
Mark Buchholz
HEAD CHEF
Mark Buchholz is a graduate of the Cambridge School of Culinary Arts' Professional Pastry Program (PPP) - a 37-week-long study into the pastry arts. Mark continues to hone his craft at Relish. While efficiently and consistently producing some of the most favorite items at Relish, both sweet and savory, Buchholz is always challenging his own game by introducing new items.
Sue Hale
SUE HALE
BAKER
A professional baker by trade, Sue Hale brings a seemingly bottomless portfolio of sweets to the Relish table. She combines an exhaustive knowledge of baking science with the creativity and fearlessness of an artist. Nothing goes to waste with Sue around. Charged by a tremendous respect for the earth’s bounty, she finds many delicious and inventive ways to incorporate fresh produce and healthy grains into some of the most popular pastries at Relish. Of special note are Sue’s Little Pies, small versions of and variations on classic fruit pies such as apple, wild blueberry, strawberry rhubarb, and more. Made with her signature, all-butter pastry dough, they fly out the door like frisbees at the beach.
PAUL JOHN KEARINS
CHOCOLATIER and PASTRY CHEF
Paul John Kearins started cooking and baking when he was 8 years old. PJ, a London-born Dutchman, was the only boy and the only student to study cookery at his high school. After a successful graduation he continued to follow his passion for the beauty of food at the prestigious Cassio School of Patisserie. Here, he nurtured his passion for the art of sugar craft and chocolate. A career in pastry and chocolate followed in the Netherlands. In 2012 Paul arrived in the USA to further grow in the world of chocolate and explore new avenues of traditional and innovative baking. His penchant for pushing boundaries in chocolate and pastry have been greeted by the same enthusiasm with which he presents his work.
