Salt Block Biscuit Company could open as early as this fall

New bakery coming to downtown Dayton’s Fire Blocks District

A new bakery that will feature a variety of flavored biscuits, cookies, cakes, cobblers and meat pies is coming to downtown Dayton’s Fire Blocks District.

Justin Mohler, founder of Salt Block Biscuit Company, told this news outlet he has signed a lease to open a small bakery and cafe at 115 E. Third St. The 1,000-square-foot space will seat 20 to 24 and could open as early as this fall, Mohler said.

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Mohler has worked as a pastry chef in Dayton-area restaurants for the last 18 years, including the former Blue Moon, Christopher's Restaurant and Olive Urban Dive. His Salt Block Biscuit Company introduced itself on Instagram earlier this year.

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Salt Block Biscuit Company will serve open-faced biscuit entrees and a variety of flavored biscuits for breakfast and lunch, and its “raised meat pies” are “kind of our family-style meal option for take-home,” Mohler said). 

Photo courtesy of Justin Mohler, founder of Salt Block Biscuit Co., which has signed a lease to open in downtown Dayton’s Fire Blocks District.

Cookies, cakes, and cobblers will round out the sweeter side of the menu. The new bakery-cafe also will serve house-made lemonades, juices, and punch.

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“Our breakfast and lunch menu will change weekly, aside from the signature bakery items, to provide a fresh and new experience each time we entertain our guests,” Mohler said. “We will also be open late-nights Thursday through Saturday evenings for the Dayton nightlife and theater crowd.”

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Photo: Contributed

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In February, District Provisions on Wayne Avenue announced on its Facebook page that Salt Block Biscuit  Company would be opening in one of its tenant spaces. But Mohler said later that those plans would not come to fruition, and he had resumed his search, which he said would include spaced in and around the Fire Blocks District along East Third Street. 

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Opening a bakery “has been a long-time goal of mine, and it is finally getting close to the finish line,” Mohler said at the time. “Not too many people get to meet the pastry chef, because we work the early mornings before the restaurant even opens. So it will be nice to finally meet all the Dayton locals and share my new creations and some old familiar flavors from the past.”

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