Stick with this

Award-winning pastry chef David Guas has been “collecting” honeys for over five years. So when he opened Bayou Bakery in Arlington, Virginia, last year, honey was an essential condiment from day one—and the perfect accompaniment to his tea program and famous house-made buttermilk biscuits. But one type of honey wouldn’t do—and neither would one sweetener.

“I like to offer at least four varietals, connecting with beekeepers to source local products and single-orchard honeys. I also make my own pepper jelly and apple butter to serve with the biscuits and corn bread,” Guas explains. To accommodate all these sweet treats—plus Steen’s Cane Syrup from his Louisiana roots—he located an antique hutch, arranged the jars on top and dubbed it “the sticky station,” complete with sign. “The handles and containers get pretty sticky and have to be wiped down several times a day,” Guas adds. Despite the sticky situation, it’s turned out to be a big hit with the biscuit-loving breakfast crowd and steady stream of tea drinkers.