How an Engineer’s Gamble Became the Hamptons’ Morning Ritual

By 7am, the line already snakes past the emerald awning. It’s been this way since 1987, when Keith Davis bet his engineering career on muffins and fresh-roasted coffee. Consequently, what started as a single corner location in Southampton has grown into the Hamptons’ most democratic institution—the only place where Bill Clinton, Jennifer Lopez, Diana Ross, and Hugh Jackman have waited in the same queue as everyone else. Furthermore, Golden Pear Cafe remains one of the few establishments open year-round, anchoring village life when summer crowds vanish and locals reclaim their sidewalks.

The Origin Story: From Dishwasher to Golden Pear Cafe Founder

The Founder

Keith Davis grew up in Moriches, washing dishes at a local seafood restaurant from age 14. He studied electrical engineering in college, the practical path, the safe bet. Nevertheless, restaurants kept calling him back. During four summer seasons, he worked at the legendary Dune Deck Hotel in Westhampton Beach—an oceanfront icon since the 1940s that attracted the rich and famous to its barrier island location.

After graduating and starting an engineering career at Northrop Grumman Aerospace Systems, Davis kept moonlighting in restaurants. Subsequently, destiny intervened through an old colleague. Michael Goodison, a chef Davis knew from the Dune Deck, had been hired by Ina Garten at her famous Barefoot Contessa in East Hampton. Goodison called Davis with an offer: come be the sous chef at the most important gourmet food store in the Hamptons.

The Original Vision

Davis left engineering and never looked back. Working at Barefoot Contessa transformed his understanding of the Hamptons food business. Indeed, Garten’s operation wasn’t merely a store—it was a lifestyle destination where lobster Cobb salads and imported cheeses attracted celebrity clientele like Steven Spielberg. Furthermore, Davis learned the lucrative world of off-premise catering, a foundation that continues to drive Golden Pear’s business today.

After one year with Garten, Davis moved to manage The Prime Concern, a gourmet food store on Jagger Lane in Southampton. Meanwhile, he watched and waited for the right opportunity. When Le Chef restaurant vacated its prime corner location on Main Street—the current Golden Pear site—Davis jumped. He purchased the business and installed his vision: a gourmet cafe that could serve everyone from construction workers to hedge fund managers.

The First Years

The first Golden Pear opened on Main Street in Southampton in 1987. Davis committed to a simple philosophy that still guides the operation: “To provide customers with an extraordinary experience every time they visit The Golden Pear so that they return again and again.” Accordingly, bakers arrived before dawn to create pastries, cookies, and loaf cakes from scratch. Fresh-roasted coffee became the morning anchor.

In May 1988, preparing for his first full summer season, Davis placed an ad in the Southampton Press seeking a pastry chef. Anne Adams answered. Within months, Davis had hired her—and fallen in love with her. They married in February 1989 and have remained partners in both life and business for 36 years. Together they raised three children: Sarah, Emily, and Keith Jr., the latter of whom managed the Bridgehampton location during summers.

The Transformation: Building a Hamptons Empire

The Expansion

Success at the Southampton location demanded growth. Davis opened in East Hampton in 1991, on Newtown Lane in the village center. At the time, “the feeling was totally local,” Davis recalled. Dreesen’s Market, hip boutiques, the Village Police station, and local photography shops lined the street. Subsequently, the Bridgehampton location followed in 1996, and Sag Harbor in 2006.

Each location occupied prime Main Street real estate, creating a network that defined Hamptons mornings. However, the late 1990s brought seismic changes. Coach opened on Newtown Lane, followed by Ralph Lauren and billboard fashion brands. Nevertheless, rents climbed dramatically, pushing out the local businesses whose employees had been Golden Pear’s daily customers. The cafe survived by adapting to a changing East End clientele while remaining loyal to original regulars.

The Crisis and Resilience

September 11, 2001 unexpectedly transformed Hamptons economics. Many second-homeowners, who normally visited only in summer, fled the city and discovered the East End’s autumn beauty. Some moved permanently; others expanded their usage to shoulder-season weekends. Consequently, Golden Pear’s year-round operation became increasingly valuable as the community evolved beyond pure summer trade.

In October 2025, the Bridgehampton location closed after nearly 30 years—a heartbreaking loss caused by a landlord dispute rather than business failure. Davis wrote in a public statement: “We have been disappointed—by a landlord who prospered alongside us for three decades, only to sever the relationship without cause or justification.” Nevertheless, the Southampton and East Hampton locations remain strong. Davis continues seeking a new Bridgehampton home, hoping this farewell proves temporary.

The Secret Weapon

Employee loyalty distinguishes Golden Pear from typical restaurant operations. Four top chefs have worked for Davis for more than 20 years. Alfredo Morales, head bakery chef at the Sag Harbor location, joined 28 years ago after working in New York City restaurants. “Because I love food,” Morales explained when asked about his longevity. “I love the place and I love what I do. I like to meet the customers; they know me, I know them.”

This stability creates something intangible but unmistakable. Regular customers encounter familiar faces year after year. Furthermore, the consistency extends to the kitchen—recipes perfected over decades, executed by teams who understand precisely what Golden Pear standards require. In an industry notorious for turnover, this continuity represents a genuine competitive advantage.

What Makes Golden Pear Cafe Iconic

The Signature Elements

The Cranberry Walnut Muffin has achieved legendary status—the perfect grab-and-go companion for fresh, hot coffee during beach runs. Additionally, Apple Crumb Muffins inspire near-religious devotion among regulars. Bakers arrive before dawn to ensure these pastries emerge fresh each morning. The brownies and cookies consistently earn recognition as the best in the Hamptons.

Lunch brings equally devoted fans. The curry chicken salad uses specially ordered spices unavailable elsewhere on the East End, balanced with grapes for textural contrast. Meanwhile, the Bridgehampton sandwich features a uniquely prepared citrus veggie tuna salad—no mayo, all brightness. The No. 3 panini layers avocado with spicy chipotle dressing on Wine Tosca bread, made with North Fork chardonnay. Indeed, bread arrives fresh daily from NYC’s Orwashers and Aladdin Bakery.

The Famous Guests

Golden Pear’s celebrity encounters could fill volumes. The East Hampton Star documented regulars including former President Bill Clinton, Jennifer Lopez, Diana Ross, and Hugh Jackman. However, the most telling anecdote appears in Davis’s cookbook. Dr. Carol, a television personality, stood ordering alongside Alec Baldwin when a young employee approached—seeking Carol’s autograph. When Carol pointed to Baldwin, suggesting the staffer get his instead, the employee stared blankly at the movie star: “Who are you? I don’t know you.”

Baldwin, ever gracious, found the whole thing hilarious and proceeded to get his coffee. The moral, as Davis noted: “Celebrity might be in the eye of the beholder, but good coffee puts a smile on every face.” This democratic ethos defines Golden Pear’s appeal. No VIP lines, no preferential treatment, just quality served to whoever shows up.

What Locals Know

Arrive before the summer crowds—7am offers minimal wait and maximum selection. The outdoor seating at Southampton provides prime people-watching as the village wakes up. Furthermore, the catering operation handles everything from intimate brunches to elaborate wedding weekends, though you’ll need to book well in advance for summer events.

Year-round residents appreciate that Golden Pear never closes for winter mid-week hibernation like most Hamptons establishments. Additionally, the cafe maintains diverse clientele—Davis has emphasized that everyone should feel welcome and appreciated, with particular pride in the growing LGBTQ+ fan base. This inclusivity, rare in status-conscious Hamptons culture, contributes to the cafe’s enduring appeal.

Experience Golden Pear Cafe Today

What to Order

Start with any house-baked muffin—the Apple Crumb requires tasting to believe. For breakfast, the Ultimate Breakfast Burrito satisfies serious appetites, while Organic Yogurt with Banana, Berries and Maple Granola appeals to the health-conscious. Meanwhile, Scrambled Eggs and Cheddar Cheese on Croissants offers comfort-food perfection.

For lunch, don’t miss the curry chicken salad sandwich or the No. 3 panini with its avocado and chipotle combination. The soups rotate based on seasonal ingredients. Furthermore, the Mezze platter provides Mediterranean sharing options. Davis recently announced expanded seafood offerings for 2025: grilled summer citrus salmon, grilled jumbo shrimp tacos, classic lobster rolls, blackened swordfish, and Montauk paella with fresh steamed lobster.

When to Go

Early morning or mid-afternoon avoids peak crowds. Summer weekends generate lines out the door—arrive before 8am or after 2pm. Shoulder seasons (late May, September) offer ideal conditions: full menus, shorter waits, and locals reclaiming their village corners. Additionally, winter visits reveal the cafe’s authentic community function, serving year-round residents without tourist chaos.

The Insider Move

The Insider’s Take: Pick up The Golden Pear Cafe Cookbook and recreate your favorites at home. The recipes reveal Davis’s approach: simple, luscious food that emphasizes quality ingredients over complicated technique. Furthermore, the cookbook includes behind-the-scenes stories and shortcuts from the cafe’s chefs and bakers—essentially a masterclass in Hamptons brunch culture.

The Legacy: Why Golden Pear Cafe Endures

Influence on Hamptons Culture

Golden Pear defined the gourmet cafe category in the Hamptons before anyone knew such a category existed. When Davis opened in 1987, the options were diners or fancy restaurants—nothing in between. Consequently, he created a model that balanced accessibility with quality, casual with sophisticated, local with destination-worthy. Imitators followed, but none achieved Golden Pear’s combination of longevity and loyalty.

The cafe also demonstrates how Hamptons businesses survive dramatic demographic shifts. From the local village feel of the late 1980s through the luxury brand invasion of the late 1990s, through the post-9/11 year-round residency boom, Golden Pear adapted while maintaining its core identity. Furthermore, the Barefoot Contessa connection links Davis to a specific moment in Hamptons food history—when Ina Garten’s store pioneered the gourmet culture that now defines East End dining.

Why It Endures

Davis captured something essential about Hamptons ritual. The morning coffee run, the post-beach lunch, the afternoon pick-me-up—these moments require a setting that’s welcoming without pretension, high-quality without intimidation. As Davis recently explained: “I am very focused on enjoying optimum health, wellness, exercise and spirituality. The Golden Pear exudes all of that.”

After 38 seasons, Golden Pear Cafe remains the first stop for countless Hamptons weekenders and the daily gathering point for year-round residents. The Southampton corner where Keith Davis bet against his engineering degree has become something he never could have predicted: an institution, a tradition, a place that locals insist newcomers must experience to truly understand the Hamptons. Some establishments trade on exclusivity. Golden Pear offers something rarer—genuine belonging, served fresh every morning, no reservation required.

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