The Baker and the Butcher
Fun-loving couple brings simple Italian to Fifth Street Market BY CAROLINA REID
aker Butcher, the newest addition to the international cafés at Fifth Street Market, is
rustic-chic and simple. There’s a chalkboard menu, Mason jar chandeliers and colorful
wallboards. The kitchen sits in front of your eyes, and the periodic dull horn from the
nearby train over the muted chatter of eaters creates an energetic hum that sets a perfect
brunchy atmosphere.
It might seem like just Italian fare with lots of “-otto,” “-iti” and “-atta” foods on the menu, but
co-owner Scott Garrett says the quiche is one of the best sellers. And on weekends, his wife and
co-owner Nicole Garrett makes cinnamon rolls that have been known to sell out in 20 minutes.
Sometimes she even adds prosciutto.
The Caesar salad is crisp, with a tangy
sweet dressing and authentic Italian cheese,
and the bistecca and peppers sandwich
offers a savory delight. The butcher’s block
features a smattering of bite-sized cheese
and charcuterie, and even the kids’ menu,
reasonably priced at $5 a meal, includes the
true classics for the munchkins’ appetites.
Beyond the menu, this couple’s story
is what brings the authentic Italian-family
vibe to Baker Butcher. After a car accident
in Mexico put her brother, Deputy Drew
Wattier, and his wife Michelle Wattier
in critical condition in December 2012,
Nicole Garrett knew she wanted to be near
NICOLE AND SCOTT GARRETT
her family. They moved to Eugene, where
she had grown up, from Los Angeles where they had worked in other people’s restaurants for several
years. Both were working full time as they were putting the restaurant together, but every detail of
the décor is well planned and holds a story about family.
“We’d have work parties with pizza and beer and 30 people would show up,” Nicole Garrett says.
Scott Garett recalls that beyond friends and family, most restaurateurs in the area were more than
welcoming when they fi rst arrived. He spent time meeting with owners and getting a feel for the com-
munity.
At Baker Butcher, this close-knit community is apparent: The two $20 bills framed over the bar
were Nicole Garrett’s brother’s best friend’s nudge of encouragement to start their dream, and her
brother and sister-in-law’s initials are etched into the boards behind the bar.
The couple met while learning the tricks of the trade at The Broadmoor’s culinary apprenticeship
in Colorado Springs, a fi ve-star hotel with a three-year, 6,000-hour program. Scott identifi es himself
as the butcher, while Nicole is the baker.
Just three days after they opened in October 2013, the couple found out Nicole Garrett was
pregnant. They say that being life partners as well as business partners isn’t a problem, though, since
they both have so much experience in the fi eld.
“But when he’s cooking in the kitchen, he’s not my husband,” Nicole says. “He’s an animal.”
Baker Butcher is hosting a beer lunch on June 4 at Claim 52, 1030 Tyinn St., and caters regularly.
For more details or registration for the lunch, call 541-686-9199. ■
B
Baker Butcher is open 11 am to 7 pm Monday through Thursday, 11 am to 8 pm Friday, 8 am to 8 pm Saturday and 8 am to 5
pm Sunday at Fifth Street Market, 296 E. 5th Ave., bakerbutcher.com.
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