Spoil Mom with freshly made pastries and just the right cup of coffee to go with them.
Nashville-based 8th & Roast is small, locally owned coffee company committed to relationship coffee, ethically sourcing the freshest beans directly from and in partnership with the farmers that grow them. They also dish out some of the city’s best pastries, snacks, and grab-and-go items, thanks to executive chef Shelby Briggs and pastry chef Caleigh Collins. With three Nashville locations and two inside the Nashville International Airport, they’re also easy to find in Music City. Just in time for Mother’s Day, they’ve gifted us with two of their popular recipes, including tips and notes—and the perfect coffee pairings to go with them.
8th & Roast’s Berry Sweet Rolls
This is a multi-step recipe, but it can be broken up, which can be a lifesaver if you’re hosting at home. The compote and the lemon glaze can both be made a week in advance, which makes the lead up to the event that much easier. The rolls can be assembled the night before. Make sure to plastic wrap them and leave them in the refrigerator. If refrigerating them the night before, leave a little extra time the day of – about 45 minutes for the second proof. It will take longer if the dough is cold.
“Science plays an important, simple rolls with this recipe,” says executive chef Shelby Briggs. “Use a thermometer to warm the milk, because if it gets too hot it will kill the yeast and the rolls won’t rise. Also, the smaller the chunks of butter, the better! It will be easier to incorporate if they are small.”
“Make sure to fully mix the brioche, if it is undermixed the rolls will be a little dense,” notes pastry chef Caleigh Collins. Once ready, place the brioche dough in a warm place with a towel over it to proof a little faster. Warmth is your friend here.
“This recipe is adaptable,” Collins adds. Use your favorite berries, and feel free to use either fresh or frozen. However, fresh berries will thicken faster, so keep a closer eye on them. These rolls are fantastic warm. To reheat before serving, place them in a 325-degree oven for 10 minutes.
COFFEE PAIRING: When pairing a berry dessert with coffee, it’s ideal to find a single origin blend with complementary tasting notes. Look for fruity flavor profiles that match the sweetness. We’ve chosen one with tasting notes of caramel apple and black raspberry. At 8th & Roast, we prefer our Concepción Buena Vista Natural, which is a relationship coffee from Guatemala. Since 2021, 8th & Roast has been working directly with the Solano Family, who are fourth generation coffee farmers in the community of San Martin Jilotepeque in the Guatemalan department of Chimaltenango. —Ben Cureton, 8th & Roast Director of Shop Operations
8th & Roast’s Bacon Cheddar Chive Scones
“Who doesn’t love something salty and sweet to start off their day, or for an afternoon pick me up? We love that scones are traditional and versatile, so it only felt right that we put our spin on these,” Collins says. “They’re excellent for a buffet style spread.”
If you’re making several dishes when hosting, cooking bacon in the oven can save stove space and time. Cook the bacon at 375 degrees on a foil-lined sheet tray with a roasting rack. Place it in an even layer and cook until crispy. Be sure to reserve the fat for the scone dough.
“To achieve that light and flaky texture, use frozen grated butter,” Collins says. Freeze the sticks until firm and then use a cheese grater. Don’t touch the butter after it’s grated; your hands will start to melt it. Return it to the freezer right away. Overmixing the dough will result in a heavy and dense scone, so look for visual cues. And if your dough gets too warm while mixing or forming, let it chill in the refrigerator until it’s nice and cold. It will be much easier to work with.
Use a whole block of cheese and dice or grate it by hand. Pre-shredded cheese has is coated in starch to prevent sticking, so it will also add more starch to the scones. “We prefer dicing the cheese so you get a nice cheesy bite and those burnt cheesy corners,” says Briggs.
“These are great to make for a holiday, brunch, or even as a gift,” notes Briggs. They can be frozen raw for up to 7 days, stored in an airtight container in the refrigerator for 4 days, and will still be delicious even after they are baked off for about two days—just pop in the oven at a low temperature for a little refresh and to get that butter just beginning to melt. “We top our scones with roasted garlic butter and flaky sea salt right out of the oven,” Briggs adds.
COFFEE PAIRING: For this savory scone, we don’t want any fruit notes interfering with the rich, salty profile. Look for a classic coffee as a counterpoint and perfect accompaniment to the already bold flavors of bacon and cheddar. We like 8th & Roast’s Sweet Brazil, which has approachable, rich flavors of cocoa and graham cracker. This coffee is sourced from our friends, Veloso Coffee, from Fazenda Santa Barbara in the Cerrado region in Brazil, and is our most popular single origin coffee. —Ben Cureton, 8th & Roast, Director of Shop Operations
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