Uncle Matt's Bakery & Café: Breakfast, Lunch, Artisan Bread & Pastries in Sandy Hook

If you live in Connecticut, you may recognize Matthew Kirshner. He is the pastry chef, bread baker, and owner of the popular Sandy Hook newcomer, Uncle Matt’s Bakery and Café, but he has spent time baking in our fair state for over 20 years. Kirshner has graced the kitchens of The Roger Sherman Inn, Wave Hill Breads, Bantam Bread Company, and even the Russian Tea Room in NYC. (Side note: Wave Hill and Bantam were just awarded “Best Bread in CT” by Food & Wine). But in June of 2021, after years of being covered in flour in other people’s kitchens, Matt decided it was time to get dirty in his own. Thus, one of Sandy Hook’s most beloved spots, Uncle Matt’s Bakery, was born, serving breakfast, lunch, as well as a wide array of outrageously good pastries, and artisan bread.

For Kirshner, “this has been a lifelong dream. Years ago, I told my wife, wherever we land, I'm going to open up a bakery. 20 years later I finally get to turn that dream into a reality. It’s even more meaningful, as we have been Sandy Hook residents for over 10 years. It’s great to be serving a community we truly care about.”

When I first met Matthew in 2012, I watched in awe as he produced layered buttery croissants at Wave Hill Breads, but he has worked with everything from wedding cakes and chocolate to sourdough and fine pastry. Baking is that perfect melding of science and artistry, and Kirshner’s passion for both is evident as you peer into the glass display cases at Uncle Matt’s.

“I've always baked. Ever since I was a young boy, I’d be in the kitchen with my grandmother and mother. My mom tells stories of how I used to come home from soccer practice, and while still in my cleats and shin guards, I’d be rolling pizza dough after school,” says Kirshner. (Guests can actually find several of his grandmother’s recipes on the menu here.)

As you enter the café, in addition to the visual pleasure of staring down rows of trays filled with baked delights, one is also hit with the olfactory pleasure of Matt’s freshly baked bread. The bread menu at Uncle Matt’s consists of a few staples he serves up on the daily: sourdough, olive sourdough, baguette, ciabatta, rye, focaccia and assorted bagels. Then, just to keep things interesting for himself and his customers, he rotates through “special breads” throughout the week such as honey spelt, cinnamon raisin, or multigrain.(The bread schedule can be found on his website).

While all the breads are worthy of a taste, and each can be used to create a great foundation for the sandwiches on his all-day menu, the sourdough, he says, is special. It’s an overnight fermentation, which helps build acidity, gives it deep flavor, and creates that great crust. As a card carrying member of the Bread Bakers Guild of America, and a lover of his craft, Kirshner is always learning new baking techniques and trying out new types of bread, but that sourdough is his “money” bread. Guests travel for a freshly baked loaf, and we certainly enjoyed ours.

Before we move on to his very well executed breakfast and lunch sandwiches, and avocado toast menu, it’s worth noting that Kirshner prefers not to stick to one origin or baking culture when it comes to his menu.

“I don't want to just do just French pastries, or just Swedish pastry. I make what I love. We’ve dabbled in homemade granola bars (they are quite good), we try to include some gluten-free items, and we are working more vegan options into the menu, says Kirshner.

We particularly enjoyed the wafer thin shortbread bars layered with sweet jam and nuts, the “dirt bomb” (donut muffin) and of course, the flaky buttery croissants, and French palmiers.

For those who come seeking a proper meal versus a sweet snack, Kirshner has created a small, but nicely curated breakfast menu, allowing guests to “build their own” egg sandwich with a choice of protein (sausage, bacon, ham), cheese, and bread (croissant, biscuit, daily bread, brioche, or bagel). But truly…how can one select anything other than Uncle Matt house-made biscuits which for me, makes for the perfect bacon, egg and cheese (see above if you need convincing). Other noteworthy options are the fried avocado sandwich and focaccia with olive tapenade.

If you’re looking for something more lunch-y, check out the fried eggplant sandwich (see above) featuring Matt’s sourdough, pesto, roasted red peppers, mozzarella, and arugula. Like breakfast, guests can build their own sandwich experience, but I would encourage you to try one of Matt’s specialties like the strawberry, basil, balsamic avocado toast, or the croque madame. There is also a nod to NYC with his two versions of the classic pastrami on rye: the Cold New Yorker, with deli rye, pastrami, coleslaw, Russian, and Swiss cheese, or the Hot New Yorker with deli rye, pastrami, steam onions, and “tiger sauce,” a heavenly mixture of sour cream, horseradish and dill.

There is also a large espresso based beverage menu, with coffee and tea sourced from hyper local BD Provisions - a CTbites fan favorite. Kirshner likes that the beans are roasted around the corner, and makes a point of sourcing as locally whenever possible.

I thoroughly enjoyed my trip to Uncle Matt’s Bakery & Café. The dining spaces are warm and welcoming and from the back room, you can peek into the kitchen, where the magic happens. Kirshner has expansion/renovation plans for the near future including some new ovens that will expand his ability to make a wider variety of breads. We look forward to seeing what Kirshner does in the future. In the meantime, swing by and enjoy this cozy neighborhood café, with some really special food…made with lots of love.

Uncle Matt’s Bakery & Café is open Monday - Saturday from 7 a.m. – 4 p.m. and Sunday from 7 a.m. – 2 p.m.

105 Church Hill Rd, Sandy Hook, CT

WANT TO LEARN MORE ABOUT UNCLE MATT’S? LISTEN TO JEFF SPENCER’S INTERVIEW ON THE SWEET’N UP PODCAST.