Breakfast is a very big deal in Berks County. It’s a critical part of our culture. Not only have these four establishments nailed it when it comes to delicious ways to start the day, but each has unique offerings just begging for special recognition.
Cream Chipped Beef at Wyomissing Family Restaurant & Bakery
With an enormous breakfast buffet and heavenly donuts made on the premises, Wyomissing Family Restaurant is a rock star of breakfast destinations. Owner Hamid Chaudhry believes in remaining a “traditional scratch kitchen,” asserting, “While everyone else is looking for new fads, we decided to stick with tradition. We try to do the basics, and to do them right!” All the egg dishes and omelettes are made with eggs that are never more than three days old, plus “farm-fresh vegetables — never frozen.”
The utterly classic Eggs Benedict is ever-popular; but equally yummy is French toast made with their own superb challah bread. Yet what do customers consistently order time and time again? Clearly, says Hamid, “Berks County loves their Cream Chipped Beef — and also scrapple. Two very traditional things.”
The secret to this Cream Chipped Beef? “Lots of people make this dish using cornstarch. We don’t,” says Hamid. “We use real cream from Way-Har Farms — they deliver to us. And we don’t skimp on our chipped beef. We take great pride in doing it right.”
1245 Penn Avenue, Wyomissing
610.373.3353
wyomissingrestaurantandbakery.com
Wafflets at Four Twelve
An omelette made in a waffle iron? Yes! Four Twelve, a Hamburg coffee shop, prides itself on its waffles — from traditional Belgian to Chocolate Chip Waffles and Funfetti Waffles baked with sprinkles. Then there’s a popular Southern Pecan, imbued with bacon and pecans, topped by powdered sugar, whipped cream, butter and fresh bananas. Wow. But the enterprising staff has also introduced an eggy, protein-rich Wafflet — essentially, an omelette shaped like a waffle. Says Manager Brianna Boyer, “Several people stop by here post-workout, and the Wafflet is usually what they gravitate toward” — after a morning hike or bike ride.
“There are two main flavors,” explains Brianna, “the Golden Hour, which contains shredded potatoes, bacon, Cheddar cheese and chives, and The Garden — very fresh — with spinach and onions cooked in with the eggs, and topped with avocado, tomato and feta.” Savory and oh-so-aromatic, Wafflets are a must-try.
Do check out their light-roast coffee sourced from Passenger Coffee in Lancaster. “We like that their coffee reflects the soil and the atmosphere it comes from,” says Brianna. There’s a daily latte on draft, too. “We have two taps: a cold brew and a draft latte. People come in and ask right away, ‘What’s on draft?’”
Four Twelve loves serving the community. Asserts Brianna, “We make everything with love. We want people to have a great experience.”
12 S. 4th St., Hamburg
484.660.3703
Homemade Buttermilk Pancakes at Andy Pepper’s
Andy Kochel and his wife Kristina own Andy Pepper’s (near Oley and Exeter Township), a café earning high marks for breakfast extraordinaire — especially the pancakes and fixins. According to Andy, it’s all about the ingredients and culinary attention: “All our buttermilk pancakes are made from scratch in house, with locally cultured buttermilk and standard butter.” Whether you choose original, blueberry, chocolate chip or another flavor, lap up the Homemade Vanilla Whipped Cream on top plus regular or Vermont syrup.
For sides, there’s “locally smoked center-cut bacon or our homemade sausage patty,” says Andy. Vegan Oatmeal Pancakes are also available, as are gluten-free pancakes plus a stunning number of unique breakfast sandwiches.
820 Limekiln Rd., Limekiln
484.606.6944
Guacamole Toast & Egg Sandwich at Crave Café
Owner Sonia Marchio explains her café’s name: “It’s simple. Whatever people are craving, we like to accommodate!” Whether keto or Weight Watchers, vegan or carnivore, diners can zero in on whatever java, tea, omelette, French toast or sandwich suits the taste buds.
One fabulous offering is Guacamole Toast on sunflower multigrain bread, or, for more protein, the Guacamole Egg Sandwich. “We make fresh guacamole every morning,” explains Sonia. “I use fresh avocado, cherry tomatoes, salt, pepper and lemon juice,” yielding an oh-so-energizing dish. The bread’s wholesome, nutty flavor meshes with citrusy-rich guacamole.
For a heart-healthy omelette, check out the Mediterranean Vegetable or Wild Mushroom Omelette, cooked with sautéed portobello and shiitake, laced together with tangy Swiss. “A lot of people create their own omelettes,” says Sonia, “so go as wild or as simple as you want.”
Teas, chai lattes and coffee abound, with 20-30 different syrups, and the coffee is truly superior: “We use espresso beans from my hometown in Italy,” Sonia says happily. “They make a big difference.” The Caramel Macchiato is “one of our bestsellers,” she adds.
With her regular customers seeking healthy options, Sonia makes sure there is always unsweetened iced tea; she changes it up — from fig to blood orange to other flavors.
4600 Penn Avenue, Sinking Spring
484.509.5955
