tressaandtrudy – Tressa & Trudy Bakery

Let’s work together

Thank you for your interest in T&T as a means of treating your guests and customers to homemade food. Working together with you is an honor, and it can be a lot of fun. Let’s talk about what you need for your guests.

I’m Robin Follette. T&T is a small bakery located on my homestead in Talmadge. The women before me were all about food, and we still are to this day. Nana Tressa owned the Red Rooster diner in Milford in the 50’s. Trudy, my mum, taught me to garden, wild harvest, and preserve food. Nana Grace taught me how to bake bread. She had a lot of patience. My sister Melissa is a cook at Raymond’s Diner in Lee. Kristin and Taylor, my daughters, are incredible cooks who use a lot of fresh foods including wild game in their meals. It’s truly a family thing.

Breakfast and cookie packages are put together with a cabin in mind. You’re welcome to place a bulk order and package them yourself or set out on the breakfast or brunch table.

Cabins, Lodges & Dining

Toast & Jam
A loaf of Oatmeal bread and ½ pint of jam or jelly. Seasonal food is important at T&T so I’ll try to match your order to what’s growing at the time. I grow strawberries on the homestead and blueberries are always from Washington County. I wild harvest raspberries and blackberries and have pruned wild apples. A loaf of bread and jar of jam on the counter when guests arrive lend the feeling of home. You may substitute six English muffins for the bread.

Muffins
Wild Maine Blueberry, Banana Bread, Lemon Poppy Seed, Apple Pie Spice. Packaged in a bakery box to keep them upright.

Bagels
Loaded (sesame and poppy seeds, onion, garlic, salt), Plain, Cinnamon Raisin. Packaged in either a bakery box or waxed paper bags depending on the amount ordered.

Cookies
Pumpkin Spice and milk. Shortbreads and tea. Chocolate Chip or Peanut Butter Fudge Cookies in a lunch packed for guides. There’s a lot we can do for your guests. Molasses Spice cookies are made with my own blend of spices. Cool mornings and autumn afternoons nicer with a mug of hot chocolate and a cookie. Unusual cookies include Lemon Balm and Chocolate Mint, both from my gardens. Packaged in tin tie bags of six cookies.

Table Loaves
Dinner guests often look forward to the small loaf of bread served with butter when they’re first seated. Anadama, Multigrain, Whole Grain Whole Wheat, Whole Grain White. Anadama is especially popular for Saturday’s baked beans. Anadama is made with milk instead of water, cornmeal in addition to the flour, and molasses. This is a New England tradition.

Stores

Bulk cookies, muffins and bagels are available for repackaging. Packages of cookies and bagels and loaves of bread are offered packaged at a discount.

For More Information

Please email me anytime or call Monday through Friday. 207-214-8512 . orders@tressaandtrudy.com

Cranberry Walnut Quick Bread

This is a lovely autumn and winter quick bread. It’s quick and easy to make. Serve as is or with cream cheese, a cup of coffee or tea, and enjoy a break. One 12 ounce bag of fresh cranberries makes two loaves. It’s nice to have an extra loaf to share with a friend, take to work, or store in the freezer for another day. To freeze, wrap well with plastic wrap and then place in a zipper plastic bag.

Cranberry Walnut Bread

Cranberries and walnuts are a great combination for this autumn and winter style quick bread. It’s nice to make two loaves so you can share or freeze one.

1 1/3 cups whole milk
2/3 cup butter (melted)
2/3 cup orange juice (about two oranges)
2 tsp vanilla
2 tbsp orange zest
4 cups flour
2 cups sugar
2 tsp baking soda
3 cups cranberries (fresh, chopped)
1 cup walnuts (chopped)

Preheat the oven to 350°F. Mix together all of the wet ingredients in one bowl.
Mix together all of the dry ingredients in a large bowl.
Chop the walnuts and cranberries.
Gently mix the wet ingredients into the larger bowl of dry ingredients. Mix only until the flour is blended in. It’s important to not over mix this recipe.
Fold the cranberries and walnuts into the batter. Stop folding as soon as they are well blended.
Butter two 8 1/2″ x 4 1/2″ loaf pans. Pour half the batter into each one. Bake at 350° for 60 to 75 minutes. The bread is done when it doesn’t give way under pressure from your finger or a spoon (careful, don’t get burned).
Cool for ten minutes in the pans, and then an hour before slicing.