We were greeted by shop owner and head baker, Trina Gregory-Propst, as we debated between Bacon, Cheddar Chive scones, savory bread pudding, biscuit sandwiches or one of the many sweeter offerings. The current menu has plenty of delicious choices- I ordered the savory bread pudding (Se7en Bites has meat and no meat varieties) and Jennifer ordered the pimento ham & egg biscuit with bacon added. Trina chatted with us and answered my burning question, “Why did you name your shop Se7en Bites?” Trina shared she had had gastric bypass surgery and in doing so, was limited to seven bites per meal. She challenged herself to create as much flavor as possible to experience in those seven bites. That same philosophy is the keystone to her menu at Se7en Bites. After my two visits, I can assure you that she has more than succeeded in her goals.
Trina and her staff make everything from scratch, in small batches. The pimento cheese is her recipe, with nice texture and a good balance of onions and cheese. The saltiness of the ham played nicely against the popular Southern spread. Read about how Jennifer from Orlando Connections enjoyed her experience here. The beautiful pumpkin cake Jennifer has pictures of is fabulous! The ginger cream cheese frosting is delicious and the ginger flavor is more prominent in the pumpkin cake than cinnamon or other pumpkin pie spices.
The savory bread pudding was a delight. Roasted mushrooms, asparagus and red bell peppers are mixed with Gruyere cheese and is a riff on her Grandmother’s breakfast casserole that was served on Christmas mornings. The peppercorn Hollandaise was appropriately rich, but not overdone. The peppercorns brightened up the sauce and played against the herbs baked into the bread pudding. It was so good, that I came back the next day and enjoyed it again. Se7en Bites also makes the bread pudding with ham for those who want some meaty deliciousness in their breakfast.
Coffee is available hot or cold, the custom blend has a nice body but did not overwhelm the breakfast we enjoyed. I sampled the cold brewed coffee, which was a revelation. The same coffee beans went from medium bodied acidity when hot, to slightly fruity and herbal when served cold. The cold brew is made by soaking the freshly ground beans for twenty four hours in the fridge, straining off the coffee and then restraining the mixture through fine mesh to ensure no residual sediment is left in the cold brew. The coffee beans are blended to Trina’s propriety recipe, roasted and delivered by local coffee roaster Estorino Coffee Company. If you get hooked on the Se7en Bites blend, whole beans are available for purchase.
I left the shop with several things to enjoy at home, all were delicious. There is a fun play between salty, sweet and savory in most items. The Duffin, is a cinnamon-sugar cake donut in muffin shape. Great with coffee! The shortbread is offered in several flavors, the lavender was pleasantly herbal and not at all overwhelming or perfumy. The salted carmel dark chocolate pecan mini pie is awesome. That is all.
The flaky top crust gives was to a rich, but not overly sweet, filling jam-packed with roasted pecans. The balance between salted caramel and dark chocolate is wonderful. This is a decadent treat that has a lot of nuance and balance. One mini pie can be easily shared…or not.
Cookies are inviting and if you see a brownie, snag one. The texture is that of a fudgy brownie, the flavor is buttery milk chocolate, dotted with dark chocolate mini chips. The sprinkling of espresso salt on top gives one more layer of flavor, transforming the brownie to a gourmet delicacy. Cakes are barely contained under large domes, the two flavors I tried were delicious.
On the weekends breakfast fare gets bumped up to brunch fare, so check the website for current menu features. There will be a holiday bakery menu, also online. Look for several popular flavors of mini pies and full size pies which can be ordered in advance.
207 N Primrose Dr
Orlando, FL 32803
Tuesday -Friday 7:30 am – 3:30 pm
Saturday -Sunday 9:00 am – 3:00 pm
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I enjoy writing about and participating in the food, wine and culinary scene in Central FL in my off hours. I started Orlando Uncorked, a local non profit wine education group, to promote the approachability of wine and donated our event proceeds to local area charities. The popular wine tasting events grew into structured wine classes and finally, food and wine writing for Orlando Home & Leisure Magazine and The Seminole Chronicle. Thanks for stopping by and if you'd like to join in on my fun, follow me on Twitter, Instagram, Untappd, Drync & Vivino @WineChix . Cheers!