Breakfast and Brunch Star

Breakfast and brunch represent one of the clearest growth lanes for salted maple, where sweet-savory balance already resonates with diners. At Recess, a modern American restaurant in Chicago, the brunch menu’s Lemon Ricotta Pancakes are topped with salted maple butter, whipped cream, strawberries and lemon zest, demonstrating how salted maple can shine as a high-impact ingredient. The salt pulls back sweetness just enough to keep the plate from veering into dessert territory, making it ideal for daytime menus.

Salted maple works beautifully in savory brunch builds, as seen in Brassica Kitchen’s Fluffy Omelette Biscuit, layered with miso eggs and house sausage, slathered in salted maple butter. These examples show how salted maple can move fluidly between sweet and savory without feeling gimmicky, offering operators a fresh way to update familiar brunch formats.