Austin Pastry Chefs Dish On Their Favorite Breakfasts

Austin’s pastry chefs are very familiar with breakfast, with early morning hours to roll, bake, and put together the city’s best desserts. In line with Breakfast Week, Eater thought it’d be fitting to ask them what their favorite breakfasts and morning spots were, like Tacodeli tacos, doughnuts, burgers with eggs, and just whipping something up at home.

Callie Speer, executive pastry chef of Geraldine’s
I love the migas enchiladas from Trudy's. But I always substitute queso for the sauce, and hash browns instead of the rice. I think they should take my modifications to heart, and change the menu item. That, and a Mexican martini for breakfast. Money.

Tavel Bristol-Joseph, executive pastry chef of Emmer & Rye
I normally don't eat breakfast, but when I do, it's plantains and corn beef hash topped with sautéed bell peppers with onions, soft scrambled eggs, and a glass of fresh squeezed orange juice. Can't forget the hot sauce.

Jodi Elliott, owner of Bribery Bakery
For breakfast—it's a rare indulgence for me—I'm usually running to the bakery or taking my daughter to school so I don't get the opportunity to sit and eat. But, when I do, I love breakfast tacos, pancakes, doughnuts and I always start my day with Diet Coke. I love the breakfast tacos (without eggs—I don't like eggs—never have, so it can be limiting) and the pancakes at Counter Cafe. For doughnuts we always go to Shipley's—it reminds me of being a kid in San Antonio. Another iconic breakfast place for me is Jim's. I love the diner "old school" feel and my dad used to take me there when I was a kid. I get pancakes, hash browns and bacon, extra crispy.

Laura Sawicki, co-owner and pastry chef of Launderette
I know they say breakfast is the most important meal of the day, but I’ve never been too keen on big breakfasts. Since I don’t drink coffee, I start all my mornings with a cup of rooibos tea. If I’m at home, I keep it simple with wasa cracker and smashed avocado, or a smoothie. JuiceLand is always a lifesaver, and The Fountain is my absolute favorite—carrot, celery, beet, ginger, kale, parsley, and spinach. It’s a great way to spring back to life. As for proper breakfast, Elizabeth Street Cafe does it right. I love the berries and yogurt, or the poached eggs and sausage. Throw in the everything croissant and you’re all set.

[Photo: Jim's Restaurants/Facebook]

Erica Waksmunski, pastry chef of Parkside Projects
The hash from Paperboy, anything from Republic of Sandwich, and depending on how hungover I am, a burger from Dai Due or Second Bar and Kitchen, and I always add an egg to my burger, because breakfast. New favorite breakfast drink is a Poinsettia. So girly but so good.

Angel Begaye, pastry chef of Trace
I really enjoy Dai Due’s Central Texas Breakfast and biscuits and gravy with venison breakfast sausage. Also, if you haven’t been to Paperboy, you must try the steak and egg. Tacos are a must have for an Austin breakfast and my favorite places are Papalote's where I get the guajolote en mole with shredded turkey in mole sauce with poblano peppers, cabbage, pickled onions, queso fresco, and fresh avocado; and Texas Honey Ham Company, where you can build your own breakfast tacos. For breakfast drinks, you can’t beat La Condesa’s $2 mimosas.

Thomas Calhoun, pastry chef of Lenoir
Right now, my favorite breakfast is Vietnamese coffee and breakfast sausage banh mi from Elizabeth St Café. They have pastries, too, which is nice. It’s close to work and a morning place to have breakfast service is always good.

Emily Davis, pastry chef of Uchi
I don't get to go out for breakfast often, since I'm always at work by 7 a.m., but on my days off, I like to go to Gibson Street Bar for the Luke's Inside Out brunch buffet featuring tater tot casserole, "porn dogs," Szechuan chicken and waffles, etc., and Gibson's Bloody Mary bar. I also enjoy going to Odd Duck for bottles of bubbles with assorted juices, the pig face Parker House rolls, and trying whatever else is on the menu that week. If I'm craving classic diner breakfast, I'll just go to Kerbey Lane Cafe and get eggs, bacon, potatoes and an English muffin, along with the $2 mimosas.

Photo: Texas Honey Ham Company/Facebook

[Photo: Texas Honey Ham Company/Facebook]

Carly Rossmeissl, pastry chef of Juliet
On the rare occasion that I go out for breakfast, I really love to go to Mi Madre’s on Manor Road and get the carne guisada—delicious tender braised beef. During the work week, I'll switch between bean and cheese Tacodeli tacos and making breakfast pizzas at Juliet (plain cheese pizzas with lots of roasted garlic. The only thing that makes it a "breakfast pizza" is that it is made in the morning. It's always pizza time.

Mary Catherine Curren, executive pastry chef of ELM Restaurant Group
I always love a little something sweet with my coffee in the morning. The beignets at Epicerie are fantastic. I plan coffee dates with friends to split an order and enjoy a cappuccino.

Susana Querejazu, head pastry chef of Odd Duck and Barley Swine
I love the breakfast at Paperboy, especially the BEC sandwich. At Ddd Duck we grade sandwiches on a nastiness scale. This is one requires a couple of napkins, has the perfect amount of crunch and chew in the bacon, and you get hit with spice at the end from the pimento cheese. It's by no means healthy, but is the most satisfying breakfast sandwich you'll find in Austin.

Natalie Gazaui, executive pastry chef of McGuire Moorman Hospitality
Whenever I'm at home, I have some grapefruit or make myself a cortado. When I'm at work, it depends on which restaurant I'm at. At Josephine House, I'll have the avocado toast and grapefruit juice. At Elizabeth Street Cafe, Greek yogurt with berries. And when I'm at Perla's and in need of caffeine I go down the street to Jo's and get an iced turbo.