Benjamin’s Bakery in Surfside has been serving up fresh, made-from-scratch baked goods to locals, visitors and Grand Strand restaurants for more than 20 years. At last count, Benjamin’s supplies more than 150 restaurants throughout the Myrtle Beach area with its baked goodness.

The storefront also has an on-site café that welcomes customers seven days a week for breakfast (served all day) and lunch. While you wouldn’t be surprised to know the menu has items like bagels, Danish and muffins, it may intrigue you that it also has a breakfast quesadilla, quiche and several specialty sandwiches. The cran-errific, for example, is basically Thanksgiving on bread, with thin-sliced turkey, sharp cheddar cheese, fresh spinach leaves, freshly sliced tomato and a cranberry spread served warm as a panini or cold on Benjamin’s own cranberry multigrain bread (recipe below).

And if all that wasn’t enough, Benjamin’s owner, Lee Zulanch, is about the nicest person you’ll ever meet. Stop in and say hello!

Cranberry Multigrain Bread

Blend bread flour with whole wheat flour to desired proportion (10% whole wheat produces a light airy loaf while 50% whole wheat flour will provide a dense firm loaf).

Gather your desired grains. Benjamin’s Bakery & Café suggests oats, wheat, corn, barley, millet and rye, which combine for a crunchy texture, enhanced with flax, sunflower and sesame seeds. The healthy “super seed” Chia is also an option. Soak the grain mix for several hours to allow them to fully hydrate and slow the natural drying of your finished loaf. Add the grain mix to the flour mix at 10-20% of combined flour weight. Add dry or fresh cranberries and adjust the water accordingly.

Add sugar (white or brown) at 5% of flour weight, salt at 2%, fats such as oil, butter or margarine at 5%, fresh yeast at 5% (or dry yeast at 2%), and water at 50%. Mix or knead until a small piece of dough can be stretch thin enough for light to show through. Refrigerate overnight.

Form loaves and allow the dough to proof until double the size. Bake at 350 degrees until bottom of loaf sounds hollow when thumped. Cool and enjoy.

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