Known for redefining the concept of a traditional bed and breakfast with a fresh, contemporary “no rules” approach, Salt Hotels Co-Founders David Bowd and Kevin O’Shea provide guests with a modern, elevated inn experience while still evoking an intimate, community atmosphere.
Since officially launching Salt Hotels in 2015 with three properties – Salt House Inn and Eben House in Provincetown, MA, and The Chequit on Shelter Island, NY – the complimentary rustic breakfast has become the brand’s most popular signature. Composed of a generous selection of house-made culinary delights displayed in the cozy breakfast rooms of each property, it is easy to understand why.
O’Shea, the creative force behind the brand’s breakfast concept, was inspired by his grandmother’s home recipes and fond memories of baking alongside her for get-togethers as a child. O’Shea designed Salt Hotels’ breakfast to be more than just the first meal of the day. “I want our guests to not only enjoy the delicious and hearty homemade food we prepare every day, but to give them the opportunity to mingle and engage one another,” says O’Shea. “I like to think of it as ‘breakfast as a dinner party’.”
Rather than prepackaged muffins or tiny cereal boxes often found at traditional B&Bs, Salt Hotel’s guests are treated to a rotating daily breakfast menu, influenced by seasonal ingredients and all artfully presented. Those looking for a hearty and savory start will find flavorful choices such as, Frittatas made with Swiss chard, mushroom, tomato and cheddar; Scrambled Eggs mixed with chive and dill, served on a toasted English muffin; and mini Ham, Chorizo, Black Bean and Squash Breakfast Burritos. Next, guests can ‘build their own’ Yogurt Parfait complete with a seasonal rotation of House-Made Granola featuring flavors like cranberry nut and salted butter pecan, and an array of toppings including Seasonal Fruit Compotes, Local Honey, Candied Walnuts, Blueberry Jam and Shaved Coconut. A selection of Locally Baked Breads for toasting with toppings is also available. For those who wish to indulge their sweet tooth, favorites such as Seasonal Fruit Crisps, flaky, buttery Pan Au Chocolat, Banana Crumb Coffee Cake, Blueberry Scones, Carrot Muffins and Olive Oil Cake with Fruit Chutney are baked fresh daily.
Non-early risers who wish to linger just a little bit longer in bed, or those not in the mood to dine in the breakfast room, have the added luxury of enjoying breakfast in bed, delivered at no extra cost. Guests simply fill out their request card the night before, hang it on the doorknob, and wake-up the next morning to find a thermos of hot coffee or tea, freshly baked treats and the yogurt du jour waiting for them at their doorstep, an amenity virtually unheard of at traditional B&Bs. Of course, those just needing a jolt of caffeine before facing the world, can have it delivered first thing, and then head to the breakfast room too.
“From the beginning, starting with Salt House Inn, we have done our best to maintain and stay true to what I believe are the real differentiators that set Salt Hotels apart in the industry – no real rules, good breakfast, good amenities, and a really good, curated local guest experience,” said Bowd. “Breakfast is one of those travel moments that at any level – B&B or large hotel – could go horribly wrong. So, we dedicated ourselves, made it a brand pillar if you will, to ensure it leaves a positive impression on the guest. If we were going to redefine these services and philosophies then we wanted them to be exceptional experiences. ”
