The bakery doesn’t get top billing on the restaurant’s sign, but it should. It’s the part that greets customers as soon as they walk in. How anyone ever gets past the bakery items to a meal is a mystery – that’s how enticing the pastries are. Server Melissa Schatz says the bismarks filled with custard are the best seller. “And on Sundays, we sell hundreds of Quakers (deep-fried cinnamon rolls),” she says.
Syl’s is an older small-town restaurant – Sylvia and Sulo Laitala’s granddaughter owns it now. Pasties (the meat-and-potato staple that came to the U.P. with Cornish underground miners) are available in regular and mini sizes. “When people aren’t familiar with pasties, they get a mini and something else,” Schatz says. Good advice for everyone. Note: Yoopers put ketchup on their pasties; visitors ask for gravy.
Save room for dessert – there’s a variety of luscious pies.
Sunday is a popular day for locals; that’s when Syl’s serves Finnish pancakes called pannukakkua.