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.