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"What's Baking? Exciting New Monthly Menu and Bakery Happenings!"

New March Menu Offerings

Even though it's only February 29th, we've started our March menu already. The most exciting news for some: our avocado toast is back! A whole ripe avocado sliced and fanned out on two slices of BLB sourdough or multigrain toast, topped with lemon zest, chopped chives, extra virgin olive oil, salt and pepper. Available all day.

BLB Avocado Toast

St Patrick's Day is coming up soon, so we decided to make an Irish Soda Bread Scone for the month. Plump currants, candied orange peel and caraway seeds stud this sweet new buttermilk-based scone. It's topped with a dusting of sanding sugar and is perfect with a hot London Fog specialty drink. Looking for a whole Irish Soda Bread? We'll have those available in store and for special order 15-19 March.

Reuben Croissant

We are also bringing back a weekend favorite - Reuben Croissants! A savory croissant stuffed with pastrami, sauerkraut and Austrian swiss cheese, it will be available every weekend in March alongside our maple sausage rolls, spinach & feta croissants, and our individual quiches.

Maple Eclair

Wait...did somebody say maple?? March is also Maple Month here in New Hampshire. If you've never been to a sugar shack, now's the time to do it! Our favorite is Trail Side Sugar House in Andover, NH, run by our favorite syrup guy, Zach Barton. We use Zach's maple syrup in this month's maple pecan scones and our maple eclairs.

Blue Loon Goes to Camp!

From March 5th to March 7th, five of the Blue Loon bakers will be heading to Johnson and Wales University in Providence, Rhode Island to attend Camp Bread - a major breaducation event sponsored by the Bread Bakers Guild of America. We will have a chance to learn new bread and pastry recipes, gather with fellow bakers, share experiences and make new connections.

The stay-behind team at the bakery won't let our community down - they will be here making a bagels, pastries, sandwiches and specialty coffees on Thursday (March 7th) and Friday (March 8th). Sourdough breads and baguettes will be back for the weekend once the rest of the crew returns. Keep an eye out for exciting new ideas and a whole lot of Instagram-worthy pics--from Camp Bread!

Best of New Hampshire Voting is Live!

Finally, it wouldn't be March without the annual Best of NH voting. NH Magazine sponsors this annual opportunity for locals and visitors alike to nominate their favorite NH places. We've been honored as the Best Bakery in the Dartmouth/Lake Sunapee region for five out of the past six years. Click on the link to vote in this year's ballot. You need to vote in at least ten categories, and we'd love for you to consider voting for us for Best Bakery. Winners are announced in July. Thank you!

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