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What better way to experience the North Fork than during the autumn months when the farms and wineries reach their harvest peak? Come experience the bounties of the East End by staying at a cozy bed and breakfast.

Awaken the senses and be comforted by a hearty, fall-inspired breakfast utilizing the finest ingredients from local farms and coffee roasters.

Already rooted on the East End? Discover local B&B’s autumn breakfast menus, and be inspired to create the warmth of the North Fork in our own kitchens.

Credit: North Fork Guest House, courtesy

North Fork Guest House
35995 Main Road, Cutchogue, (631) 735-9024

Located just steps away from Bedell Cellars, breakfast at the Guest House rotates frequently. New to their menu is an heirloom tomato frittata with spinach, red pepper and ham, accompanied by a local kale and red onion salad with a tasting of sweet melon and blueberries. All vegetables and eggs are from the local farms like Country View Farm Stand in Southold and Patty’s Berries and Bunches in Mattituck.

Another morning delight is their homemade steel cut oatmeal topped with plain yogurt, homemade granola, pumpkin seeds, coconut and raspberries with local honey and a banana pecan muffin. To drink, enjoy bold, Ethiopian coffee from North Fork Roasting Company.

Credit: Sannino Vineyard B&B, courtesy

Sannino Vineyard Bed & Breakfast
7490 Alvahs Lane, Cutchogue (631) 734-8282

Rated as one of the top bed and breakfasts on the North Fork, this Tuscan style B&B overlooking a private vineyard is serving roasted root vegetables from Wowak Farm Stand with eggs from Lisa and Anthony Sannino’s backyard hens. Start your morning with baked fuji apples from Wickham’s Fruit Farm stuffed with pumpkin granola and cranberries served with apple cider from Woodside Orchard.

Credit: The Farmhouse Bed and Breakfast, courtesy

The Farmhouse Bed and Breakfast
1855 Depot Lane, Cutchogue (631) 734-8539

After a ‘meet and greet’ with the adorable farm animals that call The Farmhouse B&B home, you will be served fresh, hot grilled corn cakes with homemade farmhouse peach jam. The corn and peaches hail from the historic Wickham Fruit Farm in Cutchogue. Owners Joyce and Robert Barry incorporate fresh eggs from their farm, as well as homemade breads, muffins, granola, and Greek yogurt into each morning’s three-course breakfast.

A breakfast spread at Quintessentials B&B. (Credit: Courtesy photo)
A breakfast spread at Quintessentials B&B. (Credit: Courtesy photo)

Quintessentials Bed and Breakfast and Spa
8985 Main Road, East Marion (631) 477-9400

Pair a weekend of pampering at Sylvia Daley’s bed and breakfast and spa with an unforgettable breakfast spread that showcases a hearty selection of North Fork farm-to-table brunch specialties. This impressive selection includes seasonal beverages, oven-warm cookies and cakes, and colorful, local fruit. Daley will serve your freshly baked berry tarts utilizing in-season berries, local peaches, bread baked on premises, and house squeezed juices.

Credit: Fig and Olive, courtesy

Fig & Olive Bed and Breakfast
580 Skunk Lane, Cutchogue, (631) 765-8895

Take a relaxing weekend getaway and come ‘home’ to Fig and Olive, a restored American colonial revival located within walking distance of Peconic Bay. Owners Lisa and George Haase will graciously prepare roasted pears with walnuts and drizzled with North Breeze Farms local honey. Or, perhaps try their special apple stuffed french toast with apples from Wickham’s Farm.

Vanessa Gordon is a Hamptons-based writer, tutor and fitness instructor. She received her Master of Arts degree in Education from New York University. She loves paddle boarding, antiquarian cookbooks and tea rooms. Find Vanessa on social media @EastEndTaste.

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