Take a Voyage Down Pine Island
The journey down Pine Island is a sunny scenic route, traversing bridges and palm tree-lined paths, one gets a highlight of Florida's best attributes. The island is a retreat from Florida's more urban regions. Reaching the bakery requires crossing an aquatic preserve filled with dense tropic mangroves and beaches which span the road to Pine Island Getaway cafe. The main road is lined with easy-going vacationers meandering in and out of pastel colored art shops. The cafe itself is tucked away from the main road of the island, situated next to a small lake. Offering a view the shop is a short distance off from the more tourist dense portions. In this location the cafe shares the same essence of the island - remaining a retreat without being remote.
Stepping in, the cafe is lined with a counter seeped in sunshine, spanning the wall, windows face a small pine forest. Resort style chairs are arranged under quirky lightbulb lamps. The space is fresh and open despite the storefront being relatively small. But the space was needed to make way for an industrial sized kitchen, the whole place was built to suit the needs of the bakers. The bakery is brand new, opening its doors just over a month ago. "We opened on April, Friday the 13th, which is supposed to be an unlucky day. But it was not so unlucky for us. We had a line out the door."
The Origins of Pine Island Getaway Cafe
Brothers Thomas and Florent Brunet, originally from the French/Dutch island of St. Martin, then purchased land on Pine Island and constructed a bakery to match their dream. As Thomas explains it, they could have selected a space more central and more costly with a view that didn't parallel what the lake provides. A glance outside makes it clear why this location was the better choice. To the back, a screened in porch offers cozy clusters of seating and the authentic vacation atmosphere that the region is known for.
The 'getaway' feeling is essential, "we don't like stress, we try to avoid it the most" jokes Florent commenting on the laid back attitude pervasive throughout the community. Originally a weekend trip destination, Florent fell in love. He came from Miami, where he had initially resided in the States while seeking to improve his English. Despite having lived in Miami for five years he found himself a place to anchor his dreams. "I never came back to Miami, I fell in love with it here, the beaches, the lakes, the nature" Florent gestures towards to the idyllic surroundings.
The business climate here is calm, but especially so when juxtaposed with the fierce competition of France. After turning eighteen Thomas left St. Martin and the Caribbean, and spent three years there studying pastry near Bordeaux. He gained exposure to a variety of cooking and management styles from over five bakeries. He describes the culinary work environment in France as harsh and high-strung. "I took the best of all and brought it here ”, cultivating recipes and techniques while abandoning the cutthroat attitude. "Here there are only a few places to compete with-- in France? There's a bakery on every corner. They're saturated.", remarks Florent. But there was a distinct absence of authentic French pastry and cuisine on the island. That fact drew him in, and led him to prompt Thomas to plant their cafe there.
But Pine Island wasn't always on the horizon. Thomas initially envisioned creating a bakery on an entirely different continent. While Florent had remained in St. Martin and then transferred to Miami, his brother moved from Europe to Asia.
Thomas (who appears to be drawn to a variety of islands) journeyed throughout southeastern Asia, where he spent a significant part of time in the Philippines. He originally got the idea to open a cafe while visiting the Pacific island. "The Philippines’ have no French bakeries," Thomas continues with the advantages, "We would have been the only one.".
Shunning stress doesn't signify lack of hard work, Thomas explains. "Some people think we come for vacations, that's not really the case because I'm in the kitchen for twelve hours a day, I go from six am to six pm." . Though the bakery remains a spot for patrons to get away, the Brunet brothers receive no breaks. "There are no vacations. If you come here to work, to make money, that's it. I cannot take holidays...just work, work, work."
Starting a business as an immigrant in the United States is taxing. Thomas recounts the biggest hurdle of opening the operation being obtaining his visa. Between acquiring permits for construction and negotiating with the US embassy there were no shortage of obstacles to getting the bakery off the ground. There is no guarantee that a business proposal will get approval of the embassy. Not having enough experience, not investing enough, or if the office doesn't believe in your project it can be denied. A foreigner working here has to be a creator of jobs and show clear contributions to the community. This adds pressure to do whatever it takes to support the business.
During the conversation rapid French interjections emerge from the kitchen, the brothers communicate through the walls to continue work. Despite being closed on Monday production doesn't cease. Making fresh pastries from scratch takes time. On top of that, the particular type of pastries themselves are quite labor intensive. French pastry, being known for its layers and complex flavors, require a lot of effort. Croissants, a popular French classic, take at least two days to prepare. Thomas reveals two lumps of dough on their second day, proofing in massive chillers that keep the butter intact despite the Florida heat.
But the brothers are no strangers to heat, St. Martin's proximity to the equator make Florida seem moderate in comparison. "Here it can be cold and you see palm trees.", Thomas has fond memories of the warmth of his birthplace. He recalls the joy of the beaches, to which he testifies the Dutch half of the island has more fun. Growing up in the French section provided their introduction into the world of baking.
But baking French recipes with American ingredients can be hazardous. They lament over the horrors of bleached flour and its acrid effects. "You can taste the quality of the ingredients, it shows through. Florent states that his biggest challenge is sourcing ingredients that provide the level of flavor they seek. Not everything is American, with great pride they show off French butter, recently imported. On another counter Dutch chocolate rests, waiting to be incorporated into pain au chocolate. The butter and chocolate are both used in these batches of croissants.
The pair is quite capable of multitasking, they work together, but separately. Florent prepares two plates as he discusses the best places to source items. Thomas contributes as he whips up meringue for the dessert.
Make no mistake, much more than pastry can be found in Pine Island Getaway Cafe. The focus of the cafe is directed equally towards the meals and the pastry. The pastries rotate with a variety of French treats. Serving unfamiliar tarts, chocolate éclairs, flan, and mille feuille has posed some challenges. But the use of samples quickly puts any qualms to rest.
I am beyond eager to see what has been prepared for me. To ensure that we would have time for the interview I've been invited to dine on a Monday, when the cafe is closed. Periodically throughout our visit, potential customers approach the door. Thomas greets each one of them apologizing for the inconvenience, they reassure him they will be returning. He even sends one particularly passionate woman off with a few goodies.
Because they are closed they offered to make a special meal and dessert, asking my preferences. Having a deep love for all French food after my own experiences of working in a bakery and limited preferences I tell them to surprise me.
We make our selections from an array of high quality coffee drinks, as well as a variety of beverages such as juice. Florent prepares an iced latte, offering: almond milk, soy milk, and whipped cream as options. Returning to the front of house, Thomas brings out our meal, which he informs us is the Vol Au Vent Forestier.
The plate consists of two main elements. There was a simple salad with mixed organic greens, sliced tomatoes, freshly shaved cheese and an olive oil based dressing. It was light and paired perfectly with the Vol au Vent. The Vol Au Vent Forestier had a perfectly crisped flaky puff pastry base topped by chicken and mushrooms prepared in a crème white wine sauce. The texture of the pastry is a result of a dough folded with no shortcuts, each paper-thin layer present. The richness of the sauce, the butter of the pastry, and the chicken, is elevated by the simplicity of the salad. The freshness speaks to the European ideals of high quality local ingredients. A portion that appeared moderate was very filling, but so deeply satisfying that one would forget they had another round of food coming. After cleaning and clearing our plates we advance to dessert.
We're presented two toasted meringue swans sitting atop a glossy pool of lemon custard. These avian-esque edibles are their lemon tarts. The swans are made of a decadent marshmallow-y Italian meringue. The custard is smooth, full of citrus flavor and encased within a firm buttery crust. Every bite is consumed and we're left feeling full and content.
Pine Island Getaway Cafe is the culmination of cross continental influences. It is the result of adventitious events guided by a vision and dedication. The brothers' roots in St. Martin, time in France, and inspiration found in the Philippines come together, expanding the palate of the community. The Brunet brothers welcome a challenge, they are aware continuing will not be a simple task. They await, earnest to serve and share with their new neighbors.
Pine Island Getaway Cafe - Bakery
Address: 5281 Doug Taylor Circle.
Saint James City, FL
From the Author:
"Some of the biggest elements that comprise my identity are my passion for politics and activism. That focus stems from my position as a queer, biracial, first-generation American. I am interested in exposing disparity within our food systems and developing sustainable solutions to food scarcity. Captured by the concept of 'critical eating', I explore an intersection of anthropology and economics. This delves into the relationship between agriculture and food production. Part of my approach consists on educating consumers on the mechanics of how we provide for ourselves. My intentions are to improve conditions and cultivate an appreciation for those who feed us. I hope contributions to Uncle Sam's will help towards the goal of uniting communities around a common table."