Name

Buttermilk Kitchen

Legal name

Buttermilk Kitchen

Website

https://buttermilkkitchen.com

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Ownership category

akta.pro rank

Product category

Casual Dining Restaurant

NAICS

Restaurants and Other Eating Places (72251), Bakeries and Tortilla Manufacturing (3118)

SIC

Retail-Eating & Drinking Places (5810), Food And Kindred Products (2000)

akta.pro primary industry

Cafe-Bakeries (Bakery + Coffee/Foodservice) (THAFAFAG)

akta.pro secondary industry

Breakfast Foods & Cereals (Cereal, Granola, Oatmeal) (CRADAAAE)

Keywords

• Farm-to-table breakfast
• Southern comfort food
• Brunch restaurant
• Scratch-made cuisine
• Specialty food retail

Headquarters

HQ city

Atlanta

HQ country

United States

HQ region

North America

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Restaurant Dining: Breakfast and lunch restaurant service at two locations (Atlanta, GA and Camden, ME). Dine-in and takeaway options with set operating hours.
2. Retail Products (At-Home Shop): Direct-to-consumer sales of branded products including dry mixes (pancake, biscuit), jams/jellies (Blueberry-Basil, Red Pepper Jelly), gift bundles, merchandise (t-shirts, hats), and cookbooks.
3. Private Events: Private event hosting at restaurant location for large parties up to 12 people.
4. Cooking Classes: Cooking classes offered as additional revenue stream.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels4 records

Core offering

Buttermilk Kitchen operates breakfast and lunch restaurants at two U.S. locations (Atlanta, GA and Camden, ME) serving scratch-made Southern comfort food with farm-to-table sourcing, alongside a direct-to-consumer e-commerce shop selling branded dry mixes, jams and jellies, gift bundles, cookbooks, and apparel. The business also offers private event hosting and cooking classes as supplementary revenue streams.

Product overview

Buttermilk Kitchen is a breakfast and lunch restaurant concept founded by chef Suzanne Vizethann, with two locations in Atlanta, GA and Camden, ME. The company operates both a dine-in restaurant business and a direct-to-consumer e-commerce shop selling packaged food products. The product portfolio includes two cookbooks (Buttermilk Kitchen Cookbook and Brunch Season Cookbook), apparel items (t-shirts and trucker hats), dry baking mixes (pancake and biscuit), house-made preserves (Red Pepper Jelly and Blueberry-Basil Jam), and gift bundles combining multiple products. The company emphasizes sustainable, local, scratch-made food preparation and distributes products nationwide through their online shop.

Differentiator

Problem solved

Functional benefit

Brands

• The Pantry by Buttermilk: A retail pantry location mentioned in the parking map, operating alongside the Atlanta restaurant location.

Products and services

• Buttermilk Kitchen Cookbook Cookbook by Chef Suzanne Vizethann featuring farm-to-table Southern comfort food recipes including eggs, waffles, pastries, cheese, fruit, granola, chicken dishes, beverages, condiments, preserves, and vegan/vegetarian options. Available as unsigned or signed copy, priced from $33.00.
• Brunch Season Cookbook Seasonal cookbook by Chef Suzanne Vizethann featuring brunch recipes organized by spring, summer, fall, and winter chapters with sweet and savory dishes, seasonal soups, salads, and drinks. Priced from $33.00.
• Buttermilk Atlanta Tee Super soft t-shirt featuring the Atlanta skyline on the back and Buttermilk Kitchen logo on the front. Priced at $25.00, sizes S to XL available.
• Buttermilk Trucker Hat Trucker hat with embroidered Buttermilk Kitchen logo patch. Priced at $25.00.
• OG Pancake Dry Mix Buttermilk pancake/waffle dry mix requiring only buttermilk, butter, and eggs. Yields 8-10 pancakes or waffles. Recipe included on package. Priced at $10.00 per package.
• OG Biscuit Dry Mix Signature buttermilk biscuit dry mix requiring only buttermilk and butter. Yields 4 biscuits. Recipe included on package. Currently sold out. Priced at $10.00 per package.
• Red Pepper Jelly Signature 8 oz. jar of red pepper jelly with balanced sweet heat, made with red bell peppers, apple cider vinegar, pectin, butter, salt, and crushed red pepper. Pairs with chicken biscuit, pimento cheese omelet, and charcuterie boards. Priced at $14.00 per jar.
• Blueberry-Basil Jam House signature 8 oz. jam featuring blueberries, sugar, pectin, orange juice, basil, and lemon juice. Sweet with basil-blueberry zing. Pairs with pancakes, biscuits, French toast, overnight oats, and granola. Priced at $14.00 per jar.
• Signature Jam/Jelly Duo Bundle of house signature jam and jelly in 8 oz. jars combining Blueberry-Basil Jam and Red Pepper Jelly. Designed as a perfect accompaniment for buttermilk biscuits. Priced at $24.00 for the duo.
• Biscuit Bundle Complete biscuit-making kit including OG Buttermilk Biscuit Dry Mix (yields 4 biscuits), Blueberry-Basil Jam, Red Pepper Jelly, and a 2 oz. blue biscuit scoop. Uses Banner Butter buttermilk. Currently sold out. Priced at $35.00.
• Dine-In Restaurant Service Breakfast and lunch restaurant with dine-in seating at the Atlanta, GA (4225 Roswell Rd. NE) and Camden, ME (35 Main Street) locations. Offers scratch-made Southern comfort food with most items made in-house from scratch, using sustainable and locally-sourced ingredients. Accepts reservations via Tock, accommodates large parties up to 12 on weekdays (party limit of 6 on weekends), and hosts private events and cooking classes.
• To-Go and Online Ordering To-go and walk-up orders placed through the company's online ordering system. Orders are typically ready within 15-20 minutes with text notification. Card payments only; no cash accepted.
• Private Events Private event hosting at restaurant locations for large parties up to 12 people, offering a tailored breakfast or brunch experience for groups.
• Cooking Classes Cooking classes offered as an additional revenue stream, leveraging Chef Suzanne Vizethann's culinary expertise to teach recipes and techniques.

Segments1 record

Ideal customer profiles1 record

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

One partnership is on record.

• Banner ButtercoreStrategic or Co-development PartnerAtlanta-based Banner Butter provides the buttermilk used exclusively in Buttermilk Kitchen's signature biscuits. Described as essential to their signature biscuit recipe - 'We couldn't make our signature biscuits without it!'

Scale indicators2 records

Recent moves6 records

Expansion highlights4 records

Direct peers

• First Watch: Publicly traded daytime cafe chain focused on breakfast, brunch, and lunch with farm-to-table sourcing language. Most direct comparable in category and customer demographic, though at vastly greater scale.
• Callie's Hot Little Biscuit: Charleston-based biscuit concept with dine-in, catering, and a national retail biscuit-mix line. Highly comparable model: chef-driven Southern biscuit anchor plus DTC packaged products.
• Sqirl: Los Angeles brunch concept known for proprietary jams and a retail product line — same dual restaurant-plus-packaged-goods playbook Buttermilk Kitchen uses with its Blueberry-Basil Jam and dry mixes.
• Another Broken Egg: Franchised upscale brunch concept with locations across the U.S. Competes for the same brunch-occasion customer and offers a similar scratch-made, chef-driven menu.
• Snooze, an A.M. Eatery: Multi-unit breakfast and brunch concept with a creative, ingredient-focused menu. Closely aligned on daypart, customer segment, and chef-driven positioning.

Emerging players

• Hattie B's Hot Chicken: Multi-unit Southern food concept with national press recognition and retail merchandise. Comparable as a chef-founded Southern brand extending into DTC and apparel, albeit in a different food category.
• Husk Restaurant: Chef-driven Southern cuisine concept by Sean Brock with a strong hospitality brand and cookbook. Comparable on Southern food authority and chef-led brand positioning, though not brunch-specific.

Broad incumbents

• Le Pain Quotidien: Bakery-cafe chain combining dine-in breakfast/brunch service with packaged retail products (jams, spreads, granola). Directly comparable cafe-bakery-plus-CPG structure at chain scale.
• Waffle House: Incumbent 24/7 breakfast incumbent with massive scale and brand recognition. Broad competitor for breakfast occasions in the same geographies, though positioned very differently on price and service format.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/buttermilkkitchen
• LinkedInlinkedin.com/company/buttermilk-kitchen

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Buttermilk Kitchen