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When dining at Bitter End, you may find yourself growing too easily accustomed to the fresh bread at dinner, and adding an extra pastry to your plate at breakfast.
Executive Chef Baker Winston Butler is the creativity and master of the science of baking behind every loaf of bread, muffin, pastry, Key Lime pie, West Indian roti, Napoleon, and dessert that comes out of the Bitter End Bakery.
Winston’s initial training was in Hotel and Restaurant Management. But he lost his heart to baking and went on to study at the American Institute of Baking in New York, then at Johnson and Wales College in Rhode Island, plus the International Pastry Art Center in New York, the National bakery of London, and the Patisserie Bakery of Chicago.
As a result he has diplomas in Hotel and Restaurant Management, Baking Science and Technology, French Pastry and Desserts, Petit Fours and Cookies and Chocolate and Confections.
He won first prize at the first-ever held BVI National Culinary Competition and has won first prizes for his Tropical Fruit Tarts, which you can enjoy during the week at the Clubhouse Restaurant.
Winston is constantly creating new desserts, whether to assist a bride-to-be to have the wedding cake of her dreams, or to continually wow guests. A recent creation is a Ginger Papaya Mousse with a Mango Coulie and Caramel Fruit Sauce.
Boat visitors can sample Winston's pastries. He bakes fresh bread and other delights every day to sell in the Emporium. We even take special orders, and have flown key lime pies around the world for guests!
If you are visiting Bitter End soon, check out our Emporium Provisioning menu to stock your galley! Place orders 48 hours in advance and pick them up when you arrive in North Sound. Hail us on VHF Channel 16, or call 284-494-2746 to place an order.
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