Table for Tara is a column by Tara Gilts, sharing her dining experiences and takeaways from Athens County eateries.
ATHENS, Ohio — The best gift I ever received was from Fluff Bakery. While waddling through the final months of pregnancy, I developed a mighty Fluff bacon-egg-and-cheese-on-a-cheddar biscuit habit. I would pick-up the best breakfast sandwich in town a few times a week. One day, I arrived to grab my regular order, and when I attempted to pay, the counter clerk waved me away. Thinking she was taking pity on an uncomfortably 7-months pregnant woman who couldn’t stop eating breakfast sandwiches, I said “Oh no, I insist!” to which she replied: “You have a breakfast sandwich credit.” Unbeknownst to me, a dear friend had paid, in advance, for me to enjoy many, many breakfast sandwiches. The staff had a tally sheet in the kitchen, where they would mark off the sandwiches as I redeemed them. I never knew how many I was gifted, but it was enough to get me through the third trimester and etch its way into my memory as the most unexpected, thoughtful, and joy-sparking gift of my life.
Decadent, hearty, breakfast sandwiches are available on a bagel or a baked-from scratch cheddar biscuit and are just one of the delightful ways to start your day at Fluff Bakery. The House Veggie Scrambler, made with fresh eggs, whole milk, cheddar cheese, green peppers, onions, roasted potatoes, and sweet potatoes, is another filling and satisfying option. If eggs are not your jam, the menu offers plenty of nourishing alternatives, from the Fluffhead sandwich (with your choice of spread, either cream cheese or pesto) to Chelsey’s Burrito, packed with griddled veggies, roasted potatoes, house-made pesto, pico, and cucumber, all wrapped in a warm flour tortilla.
Fluff’s selection consistently caters to those with dietary restrictions—an approach rooted in the owner’s personal experience. The owner, gluten-intolerant herself, has spent years perfecting gluten-free baked goods that are just as satisfying as their wheat-laden counterparts. You’ll find gluten-free cinnamon rolls, cookies, cream cheese swirl brownies, and even savory pepperoni rolls regularly at Fluff. In addition to robust gluten-free offerings, Fluff also has many vegan and vegetarian breakfast and lunch options.
For lunch, I would welcome the gift of a Yellow Curry Bowl credit. Fresh, vibrant, and fulfilling, the bowl is so nutritionally dense that you’ll feel like you just must balance it out with a Mini Red Velvet Whoopie Pie. This veggie-filled rice bowl is made with coconut milk, garlic, lemongrass, shallot, cumin, cinnamon, kaffir lime peel, and coriander seed, and your choice of either extra veggies, tofu, or roasted chicken. Or, opt for my go-to order when I can’t remember the last time I ate a vegetable: tofu and extra veggies. The Thai Rice Bowl, with a rich peanut sauce, touch of heat, and lime juice served over fresh steamed vegetables and jasmine rice, is Fluff’s most popular lunch offering.
Centrally located on Court Street in the heart of Athens, Fluff is an ideal work or social meeting location, or a spot to catch-up on emails while you sip on a Silver Bridge Coffee, Chai Tea Latte, or a West End Distillery cider cocktail. With roomy booths, window counter seating, and a happy, bright interior featuring art from Passion Works, Fluff is a casual, inviting spot for patrons of all ages.
Owner Gwen Boes took the helm at Fluff Bakery in 2023, after more than ten years of working there first as a baker and then as a general manager. As a small business owner, she is committed to continuing to offer a multitude of selections in-house (and to-go), while also providing a local option for special occasions, from made-to-order premium cakes to holiday menus that feature pans of cinnamon rolls, whole pies, cupcakes, and more. I will gleefully be taking make a dessert off my plate and alternatively putting a slice of Gwen’s pumpkin pie on my Thanksgiving plate this holiday season.
Infuse today with joy, and gift yourself (or gift a friend) a meal at Fluff Bakery.
5/5 Stars.
