ornings at Hazelnut Farm begin with the aroma of freshly brewing coffee, which is available by 7AM. Your host, Art, is the morning beverage server. Generally, breakfast is served at 8:30 AM, although other arrangements can be made. The house soon fills with the aromas of cinnamon scented pastries and savory entrees. Breakfast begins with a first course of fresh fruit, and warm muffins, coffeecake, or assorted pastries. House specialties include Blueberry Muffins, Lemon Tea Bread, Pecan Muffins and Gold Mine Coffee Cake. The entrée of the day is served next. The signature dishes of Hazelnut Farm are Baked Puffed Apple Pancake and Veggie Cheddar Quiche. The menu varies daily and includes a host of other recipes from Susan’s kitchen. Farm fresh eggs are gathered by the Stockwell family on nearby Fordsbush Road. Their daughter Kelsey has provided the eggs for Hazelnut Farm from her healthy flock of hens since 1998. Sausage, bacon, ham or soy links usually accompany most entrées.

The kitchen staff at Hazelnut Farm takes pride in accommodating the food allergies and dietary restrictions of their guests. These include vegetarian, lactose intolerant, gluten-free, pork free, etc. It is always our goal to provide reduced fat breakfast entrees whenever possible. Unbleached flour or spelt flour is used in all baking. In late summer, fresh vegetables from Art’s abundant chemical free garden are often utilized in morning menus. Fresh sweet corn has sometimes appeared as a special breakfast treat!