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Salt Block Biscuit Company

New Menu For Salt Block Biscuit Company

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Owner Justin Mohler, who opened the Salt Block Biscuit Company in the Fire Blocks downtown in September of 2020, has just announced some major updates will take place starting January 31st.
The Bodega that sells planks/tinned seafoods will be going away to make room for much needed seating.

The menu, which changes with the seasons will have a new Warm Bacon Cobb Salad, and you won’t have to wait for the weekend for biscuits & gravy- they’ll be available all day, every day.  There will also be the addition of Maryland Lump Crab Dip with Cheddar Bay Biscuits.

Here’s a look at the new menu, which will start Friday at 10am:

Salt Block Biscuit Company
115 East Third Street
Dayton, OH

937-938-9079

Tues- Sat 10am -4pm

Dine-in, Carryout
Online Ordering 

Friday Nights Just Got Tastier Downtown

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The Salt Block Biscuit Company, located at 3rd Street in the Fire Blocks district. has jus announced they will now be open from 5-8pm on Friday nights for your dining pleasure.

Normally open Tues- Sat from 10am – 4pm, these extended hours are just perfect for tasting some of Salt Block’s heartier offerings.  Their Tinned Gourmet Seafood Planks from around the World, like the Smoked Rainbow Trout Platter served w/ 3 of their famous biscuits, pictured here.  Or perhaps you’d prefer to try Chimichurri Seared Octopus served over Mediterranean Cannellini Beans.

 

 

 

 

 

 

Of course you can also stick to their sweets menu, featuring fabulous cakes, cookies, cobblers and more.  Anyone remember the wedding cake that used to be the perfect ending to a meal at Olive, An Urban Dive when it was open? Yep, owner Justin Mohler was the baker behind that tasty treat and is making it available on his counter at Salt Block!  You’ll find whole cakes, cookies by the dozen, brownies and you can even build your own gift boxes fill with with goodies of your choosing.  There’s even a bodega section where you can pick up cans of tea, truffle salt, jams and preserves, infused Olive Oils and Honey.

If you are not comfortable dining in, you can order online for carry out or curbside pick up on their website. 

 

The Salt Block Biscuit Company

115 East Third Street
Dayton, OH 45402

(937) 938-9079
Hours:
Tuesday- Thursday  10am – 4pm

Friday: 10am -4pm and 5-8pm

Saturday: 10am -4pm

Tinned Gourmet Seafoods Tasting Event

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Salt Block Biscuit Company is hosting a special event Friday, January 22nd from 5pm – 8pm. They will offer a wide variety of Tinned Gourmet Seafoods from around the World, Smoked Trout, & BBQ Octopus. Paired with their famous Biscuits, Grabby Snacks and Homemades, this feast is perfect for the angler in all of us. They will also be offering a selection of their housemade desserts for the perfect finish.
No reservations are required, but a mask is to attend!
Fire Blocks District
115 East Third Street
Dayton, OH 45402

(937) 938-9079

Tuesday – Sat 10am – 4pm

Shop Online From Dayton’s Newest Bakery

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Salt Block Biscuit Co., located at 115 E. Third Street,  has launched its online bakery.  The online ordering site allows customers to purchase bakery items to share; biscuits, cornbread, jams, cakes and cobblers with a minimum of 48-hour notice.
With the launch of the online bakery, Salt Block has revealed its holiday gift packages, and gift certificates
available for purchase through the site.  Gift packages range from $42 – $110 and include biscuits, jams, honey, tinned seafoods, truffle oils…. did I mention TRUFFLES?

Rosy, Comfy & Cozy

(6) mini biscuits of your choice; the mother minis, everything biscuit, or cheddar thyme mini biscuits. Paired with a 13oz jar of Bonne Maman preserves; cherry, fig or peach. Accompanied by 50 sleeves of The Tea of Republic. Perfect for a slow morning or an afternoon wind-down. Embellished with assorted pieces of chocolates and chocolate truffles.  $42.00

Jingle All the Way

(6) mini biscuits of your choice; the mother minis, everything biscuit, or cheddar thyme mini biscuits. Paired with (3) tinned seafoods of your choice; Perfect for the savory seafood extraordinaire. Embellished with assorted pieces of chocolates and chocolate truffles.  $45.00

A Few of our Favorite Things

(6) mini biscuits of your choice; the mother minis, everything biscuit, or cheddar thyme mini biscuits. Paired with a 2.8oz jar of Truffle Hunter Black Truffle Slices and 4.23oz jar of Truffle Hunter White Truffle Acacia Honey. A perfect gift for a foodie who enjoys a rich indulge of flavor. Embellished with assorted pieces of chocolates and chocolate truffles.  $100.00

Hang All the Mistletoe

Your choice of a Baker’s Dz Mini Biscuits or (8) Large Biscuits; the mother, everything, or cheddar thyme biscuits. Paired with (3) 1oz jars of Wilkin & Sons spreads; Strawberry, Orange Marmalade, and Honey. Accompanied by 13.5oz Bees Knees Spicy Honey and your choice of 3.38oz Truffle Hunter Oil; White, Black or English Truffle. Finished with your choice of tinned seafood. Embellished with assorted pieces of chocolates and chocolate truffles. The ultimate gift package for all things savory, sweet and over the top!  $110.00

Cakes

Lemon chiffon 12″ round whole cake layered with lemon curd and mascarpone cream; serves 12-15 people. Great for special occasions; birthdays, anniversaries… actually it’s always a good time for cake! $65

Also available, buttermilk chocolate, zucchini & Grapefruit.

Cobblers

Apple and sweet bing cherry cobbler served in a 9×13 pan; serves 10-12 people. Make any day a holiday with a warm slice of cobbler. Serve with or without your favorite scoop of ice cream.

Also available in apple, peach and mixed berry.
So many more options are available on the website and even more treats are on the shelves of the downtown bakery.

10?’s with Pastry Chef Justin Emanuel Mohler

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Justin Mohler went to culinary school at Sullivan University and has been a pastry-chef in the Dayton area for the better part of twenty years, working at Blue Moon, Christopher’s Restaurant and Olive- An Urban Dive.  Hoping to open in August, Salt Block Biscuit Company has been a long time in the planning, with construction delayed and some of the layout changed as COVID 19 social distancing has taken over.

 

His new place will be located in the Fire Blocks District  at 115 East Third Street and will feature fresh baked goods with breakfast and lunch served to go or from the baker’s dozen bar stool at a counter.  He’ll also be open for nighttime service on the weekends and hopes to feature cooking classes as well.

There will also be a small bodega style market section that will feature grab and go goodies, that will include high end tinned meat (think sardines and tuna) as well as locally sourced honey, jams and vinegars.

 

While waiting for the final touches to be put on his building, after a long delay due to the Pandemic, Justin was kind enough to take on our DMM Chef’s 10 Questions Interview:
What is your favorite ingredient to cook with?
 Butter: I love the fact that this dairy product is Universal in so many ways. From flaky French pastries to adding richness to a curry Indian or Thai cuisine, it succeeds to many levels. 
 
What ingredient do you dread?
  Rose Water: This is best used for perfumes and not for internal use. Ha! I mean you wants a mouth full of potpourri? 
  A little bit goes a long way, thats for sure.
 
 
What’s your favorite dish to make?
  Any type of shoulder, leg or arm that would require a full day in the oven and fills the air with an herby bold aroma. 
 
What’s your favorite pig out food?
  Chips & Dip of any shape or form
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
  I’m a sucker for ole school Supper Clubs, Treasure Island, Hickory Bar-B-Q, Buckhorn, Oakwood Club.
  These places take me back to my childhood when we would go out with my grandparents on a Saturday night. What a treat that was!! Also these places have a feeling of tradition which to me makes the menu more consistent and no surprises.
 
What’s your best advice for home chefs?
  Clean as you go 
 
If you could invite any 4 guests to a dinner party who would they be and why?
  Nancy Silverton, Martha Stewart, Christina Tosi, & Samin Nosrat
  I just have a strong connection with how they view food. I also feel they would leave their egos at the door and would be open for me to pick their brains. At least I would hope.
 
 
Who do you look up to in the industry and why?
  Elizabeth Valenti 
  She takes pride in her staff and does so much for the community. I’m just getting to know her but all I’ve witnessed is kindness and patients. Another person I would love to have over for dinner soon.
 
What do you do in the Miami Valley on a day off?
  Bike and Brewery hopping
  
 
Share a kitchen disaster, lucky break or other interesting story:
  I once caught my shirt on fire while stirring rhubarb. 
  While working at Christopher’s in late May of 2009. I had a large stock pot full of chopped rhubarb to cook down slightly before adding it to my strawberries. To keep it from burning in the bottom of my pot, I constantly had to keep a firm intense stir. My friend who was also a chef in the kitchen that day looked over at me stirring and said ” Justin you’re on fire!!” 
  Thinking she was commenting on my determination of not burning the rhubarb.. I replied ” I Know” and just kept stirring with a smile.
  She raised her voice ” No, you’re literally on fire”
  I looked down and here I had myself too close to the range and had caught my shirt on fire. With a panic I turned around and headed for the sink. How I did not burn myself is beyond me, but my shirt on the other hand had seen better days. I then borrowed an undershirt from a server so I could finish my strawberry rhubarb cobbler.