• Early Bird November 9th

    Yes that is a sideways look because we rarely do sales at TREATS.  However it is a community event happening this Saturday, November 9th. Check the newspapers and websites of local shops to find out what is happening around town.  At TREATS we will have our early bird from 6 am - 8 am and then it will be done..2019 EB in the books.  So stop in, grab a hot coffee and a scone, maybe some early wine and cheese before you head out around town. 

  • New to the store this summer

    New to the store this summer

    Living in midcoast Maine feels very full and prosperous at times.  Yes the winters are long, dark and cold, but I think that makes for spring and summer and fall to be so much the better.  We are quite fortunate to be surrounded by some lovely farms and farmers.  In the kitchen we are committed to buying local and organic produce even if it means a higher price.  We generally support at least 5 farms and maybe more when someone ambles in with an armful of garlic scapes or too much zucchini.  It was something I wanted to committ to when we first started out on this adventure.  Much of our produce comes from Morning Dew Farm, in Newcastle, Maine.  They are right over the bridge and not only do they bring us lovely produce they usually come in as customers to chat and drink coffee.  Another farm out on Westport Island is the lovely Squire Tar Box Farm,  Kyle and Angie along with their two kiddos work on this farm and travel to markets and restaurants.  We also get produce and berries for Swango, and Goransons farm,  As I mentioned our availibilty of produce is overwhelming in the summer, but very lucky for us with our growing produce needs for both the store and catering events.  One other farm who we purchase from has partnered with us for the summer and into the fall to provide produce for customers.  Now when stopping at Treats for pantry items, baked goods and coffee, you will also be able to get produce on Fridays and Saturdays.  Beth from Dandelion Springs Farm in Newcastle and I, along with Lee Straw were sitting at our harvest table this winter during a blizzard.  Beth and I were sharing visions of our business and fairly soon it was evident that we could make a good team by joining together with space and produce.  This is all very exciting for us and for you as a customer and we hope you enjoy the convenience and freshness of the local and organic procuce that will be available to you, both to buy and to to enjoy in our food!

    “Good farmers, who take seriously their duties as stewards of Creation and of their land's inheritors, contribute to the welfare of society in more ways than society usually acknowledges, or even knows. These farmers produce valuable goods, of course; but they also conserve soil, they conserve water, they conserve wildlife, they conserve open space, they conserve scenery.”
    Wendell Berry, Bringing it to the Table: Writings on Farming and Food

  • PageImage-520514-5227527-bread.jpg
    Have you had a chance to try our bread.  Yes not only do we hand make lovely baked goods, soups, sandwiches and salads...we also craft our own bread each day.  We have everything from brioche and baguettes, to Josh's crisp breads and little crackers.  Our bread is a blend of all purpose flour and whole wheat flour.  We use King Arthur's flour and whole wheat flour from Maine.  Add time, patience and love and you have bread.  In the summer we sell out very quickly so please call ahead if you think you may want a loaf or two.  Looking forward to breaking bread with you!
    Fill out my online form.
  • How many of you remember this song?  Yikes I know it might date me but to be completely honest this was one of my Mom's favorites and it recently came back into my life by chance.  It reminds me of the past and allows me to dream of the future when Maine gets sunny and warm; the water sparkles like diamonds and the breeze fills the sails...taking us away from the shore and out to open, joyful, fulfilled.  Enjoy!

  • A new favorite

    A new favorite

    I just found this site and living Maine there is always talk about foraging..eating from the wilds.  A friend of ours put together a lovely wild edibles hand book and as I romp with my children I look for the fall mushrooms.  There is so much that our earth provides if we take the time to see it and find it.  It is fun to find a site that looks at all types of edibles.  So check it out when you have the time.  Until our little corner thaws out I wish you happy dreaming of spring gardens and wild edibles!

  • Pear Cardamon Cake

    Pear Cardamon Cake


    For the pears:
    • 3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on
    • 1 (750-ml) bottle dry white wine
    • 1¼ cups (250 g) sugar
    • 4 cloves
    • 3 star anise
    • 8 cardamom pods
    • 2 cinnamon sticks
    For the cake:
    • 1½ cups plus 2 tbsp (200 g) butter, softened, plus extra for greasing
    • 1 cup (200 g) sugar
    • 4 eggs
    • 1½ cups (200 g) self-rising flour
    • 1 generous tbsp ground cardamom
    • Pinch of salt
    • 3 oz (90 g) white chocolate, in chunks

    You will need:

    • 9x5inch (1.5l) loaf pan


    1. Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat

    2. Take the pears out of the liquid and set aside to cool. Add 2 ½ cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool

    3. Make the cake: Preheat the oven to 350°F (170°C)

    4. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated

    5. Sift the flour, cardamom, and salt over the batter and fold it in

    6. Grease a 9-by-5-inch (1.5 l) loaf pan and line it with parchment paper. Grease the parchment paper

    7. Spoon the batter into the pan. Press the pears in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean

    8. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely

    9. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top

    10. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top

    p.s. If you have not seen her cookbooks...they are worth searching for...quite beautiful, inspirational and earthy...  We will have them at Treats in the New Year!