In technical terms, baking is a way to cook food with prolonged dry heat by convection heat in an oven. Oh, but that is just the final step – let’s talk about the flour, butter and magic that French-born Chef Robert Plantadis whips up before his pastries, fruit tarts, éclairs, and pain au chocolate are placed in Midnight Bakers’ busy ovens then beautifully displayed, like fine jewels. And if bread is what you crave (and who doesn’t?), tuck a few of his crusty baguettes under your arm, or choose from rich brioches and the most popular item known as a “kraket”, a thin, crisp cracker-like bread based on a Medieval recipe. “Baking overnight ensures the freshness” is not only Chef Plantadis’ practice, but his mantra. If you take your goodies to-go, we can speculate, actually guarantee, that you will eat straight out of the baker’s bag before you pull in your driveway -as far as we know, there is no law against noshing and driving!
Midnight Bakers found its home in Old Town Bluffton in 2012 in a cozy corner spot on the popular Promenade, a stone’s throw from the award-winning farmer’s market. The décor consists of the artwork of local artists and a retro, multi-colored checkered floor. When setting up shop, part of his plan to set him apart from other bakeries was to also offer gluten-free choices. Gluten-free foods exclude the protein gluten which is found in wheat, barley, rye and other grains. Not one to be deterred by a challenge and after much experimentation and testing, he developed a gluten-free flour composed of chestnut, rice, soy and other flours, defatted tapioca and unsweetened whey powder. Offering gluten-free items from his classic glass bakery case has endeared him to another segment of customers who are very loyal. “Many of our customers are here every day. To be rooted in this community is very, very rewarding and I look forward to chatting with them!” he says in his raspy French accent. “Sleep is a luxury!”
The baking techniques Chef Plantadis has mastered over time stemmed from when he was doing an apprenticeship as a young man in France, and had an unusual experience where he encountered a group of blind people who invited him into their atelier where he learned about food in a new light. “Their senses were more attuned to the “feel” of the dough which greatly influenced the outcome.” he explains. His clients took him around the world for many years on a track that would make many chefs envious – he worked as a private chef for oil company executives, had long stints at the resorts of Club Med, opened Seven Oaks Restaurant in Greenville, later moved to Savannah and then finally found his home in Bluffton and ever since, he has had a deep attachment to the Lowcountry.
If he wore a t-shirt reflecting his message, it would read “Got Cooking from Scratch?” He has been in situations where there were few, if no food suppliers nearby, so learning to cook from scratch has benefited him tremendously and allowed him to improvise. “It has become a lost art for many chefs with the pressures of time and expense, purchasing pre-made ingredients has become the norm. In my home pantry, my staples consist mainly of raw vegetables, braised cabbage and lentils. In a previous life, I also trained athletes and focused on nutrition as a way to improve their performance.” he says with pride. His runs almost daily – anything that keeps him happy and healthy can only mean Midnight Bakers will keep on baking until they run out and start again from scratch at midnight!
Midnight Bakers
14 Promenade Street
Bluffton, SC 29910
(843) 227-0198
HOURS: 9:00 a.m. to 5:00 p.m. (or until sold out!)
Photo Credit: Sherri Dewig
