Frequently Asked Questions

  • What are the products you sell every day, and what is the schedule for your specials like sticky buns and maple pecan scones?  We post our daily production on our Facebook page every morning.  Our everyday bread selection is Sunapee Sourdough bread, French baguettes and Morgan Hill Multigrain; everyday pastries are butter, chocolate croissants and almond croissants, a daily sweet and savory scone,  a daily muffin and a savory pastry.  We produce danish Wednesday through Friday. Sticky buns and cinnamon rolls are every Saturday and Sunday.  Specialty breads include Colby Hill Country, Focaccia, Ciabatta, Lovering Farmhouse, Oatmeal Pan Bread, Challah and, occasionally, Rye.  Since everything is handmade from scratch, and depends a good deal on what fresh ingredients are available locally, it isn’t always possible to say exactly when we will have a certain scone or muffin.  But we make Bavarian pretzels every Thursday, challah every Friday, and our sticky buns every Saturday and Sunday. 

  • What ingredients do you use in your breads?  We use fresh, basic ingredients in everything we make at the Blue Loon.  We use no preservatives or enhancers and make every baked product from scratch in our bakery.  Many of our breads contain only flour, water, salt and yeast.  Check out our menu to see the ingredients for each of our breads. Several of our breads are naturally leavened and use no commercial yeast.  If you have questions about allergens, ask our counter staff or call our bakery.

  • Are you taking special orders?  Yes!  We take advance orders for pastries and breads, and encourage advance orders of six or more items.  Please email, call or visit 48 hours in advance and we will have your order ready for you.  Delivery within 10 miles of New London is also an option at a small extra charge.  

  • Will your menu change for fall and winter?  Yes, we are always changing our menu selections, based on seasonally available produce.  We are planning to add soup and chili to our lunch menu, as well as additional afternoon treats. We also plan to have cheese and charcuterie meats available for purchase to go with our breads.

  • Do you have gluten-free products?  We know that those who suffer from celiac disease, or who have sensitivities to gluten, have few good choices amongst baked goods.  As much as we would like to be able to offer some alternatives, as a small bakery that produces everything from scratch, it would be impossible to guarantee that the flour that circulates in the air in our kitchen wouldn’t make its way into the product.  Rather than put our gluten-free customers at risk of that, we have chosen to err on the side of caution.

  • I’ve heard you run out of pastries; is that true?  In our first week, the demand was so overwhelming that we did run out and on a couple of occasions and had to close early.  Since then, however, we have adjusted our production, changed our hours and hired some amazing bakers.  The result has been that our shelves remain stocked through the day, until closing.  We make all of our baked goods in house and from scratch, and there are days when one or two of our popular pastries sell out quickly in the morning.  Don't see what you're looking for?  Talk to our friendly counter staff; they can recommend something we're sure you'll love!

  • Do you make cakes or pies?  We love cakes and pies!  But, given the small size of our kitchen and our focus on artisanal breads and pastries, we do not currently offer cakes, cupcakes or pies.  

  • What about bagels?  Everyone loves a good fresh bagel, and many in New London remember Wildberry, the bagel mainstay on Main Street.  We may one day be able to add bagels into the mix, but for the moment bagel making is beyond our kitchen capacity.