State Street’S “Sammy Master” Chef Cody Johnson recently brought Sarasotans the kind of breakfast-between-bread you tell your co-worker or sweetie about immediately after demolishing its renderings. With much anticipation, the rustic-chic eatery now rises early morning with the announcement of unlocking its downtown doors at 7:30am, for a brief 3-hour window to snag one of its newly launched gourmet breakfast bombs. Chef Cody ensures all the bread components are baked fresh daily in-house, while the organic eggs are sourced from local farms. With five specialty sandwich creations to choose from, consider your first meal of the day taken care of Monday-Friday. The Maple Griddle Bread keeps it classic with toasted English muffin-style bread, sweet pork sausage, cheddar cheese and perfectly scrambled eggs, while the Flaky Croissant comes on just that, with applewood bacon and your egg and cheese mainstays. Crusty Chili Roll gets a little weird and a lot tasty with goat Gouda, caramelized onions and eggs on a fluffy wheat bun. Additionally, the Hand Pie stands out as the savory vegan option, served empanada-style with garlic beans, arugula, miso and olives baked inside. And for all you Northeast transplants, Chef Cody has your back with the Hoagie, stacked up with sliced turkey, mozzarella, tomato and scrambled eggies. Grab and go or sit and stay, for handheld champions of breakfast.

PHOTO BY WYATT KOSTYGAN.