I’m Robin, co-owner along with my husband Steve. I’m the baker (planner, recipe creator), business manager, dish washer, custodian, and door greeter. You can read more about how T&T came to be. T&T has evolved into more than bread and pastry. The kitchen license includes jams and jellies. Imagine a warm slice of Oatmeal toast spread with Wild Blackberry or Maine Blueberry Jam. Or how about a fresh-from-the oven biscuit with Apple Cider Jelly? Whole Wheat crackers (coming soon) with Hot Pepper Jelly over cream cheese on an appetizer tray. Yeast rolls with Sunday dinner, Anadama Bread to go with baked beans, hot dogs and coleslaw on Saturday night.
Each week I post breads, cookies, pies, croutons, granola and anything else offered on Facebook. My bake schedule revolves around requests, wholesale orders, and recipes I’ve created. Open to the public on Fridays from 9 am to 5 pm and Saturdays from 9 am to noon. From late spring into autumn, self-serve is open on the porch Wednesday through Saturday.
Special occasions are one of my favorite parts of being a baker. Cupcakes for showers are always fun. We can work out mini jars of jams and jellies for your wedding favors. My recipes for shortbread cookies is buttery and crisp, an excellent base for a special occasion cookies. Holiday sugar cookies can be ordered. I’ll bake, you decorate! Most of my sugar cookies are being decorated by kids. Shapes for most holidays are available, and if I don’t have what you want I’ll look for it!
Perhaps your lodge or camp business serves dinner or would like to welcome guests with a special thank you gift. A mini loaf of Whole Wheat bread served on a bread board with soft butter and a knife is classic. For larger seatings we can put together two or three complimenting breads. Contact me for information.