TAKEOUT & DELIVERY

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TAKEOUT OR DELIVERY

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CATERING

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CATERING ONLINE STORE

Pick up in store or have it delivered to your home or office

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BAKERY

Order cakes, pies, muffins and donuts from our bakery online store

BAKERY ONLINE STORE

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DINNER TO GO

Dinner-table ready meals, made from scratch.

FAMILY-STYLE TOGO BUNDLES

Order 3 hours in advance.

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Breakfast Specials

SWEET SAUSAGE OMELET

Three free-range eggs, RobieFarm sausage, baby spinach, roasted sweet potatoes and creamy brie cheese. Served with your choice of homefries, baked beans or black beans and toast, English muffin or fresh bakery muffin.

SUPERFOOD SALMON BOWL

Quinoa spinach cheddar hash, Atlantic caught salmon filet, tomatoes, crisp kale, avocado, free-range scrambled egg, crispy rice noodles and sweet soy drizzle.

ELDERBERRY PEACH OVERNIGHT OATS

Stay healthy with this bowl of rolled oats, elderberry syrup, oat milk, chia seeds, VT Greek yogurt, real maple syrup and blueberry puree. Topped with peaches and toasted almonds.

PROSCIUTTO SAMMY

A small brioche bun, prosciutto, baby spinach, roasted red pepper, free-range fried egg and provolone.

Lunch Special

THE MAC ATTACK

Smoked gouda, Cabot cheddar, Swiss, local dairy, penne and spicy fried onion topper. Served with garden salad.

TURKEY BRIE PANINI

Flat bread, house roasted turkey, creamy brie cheese, baby spinach, apples and fig jam panini style. Served with kettle chips and a pickle.

SWEET POTATO BUDDHA BOWL

Garlicky rice, roasted sweet potatoes, crisp kale, smokey marinated garbanzos, free-range poached eggs, roasted pepitas and chipotle tahini.

CORDON BLEU MELT

Portuguese English muffin, fried chicken, local ham, Swiss cheese and honey mustard. Served with hand cut fries, coleslaw and a pickle.

Our Story

On the heels of World War II, the nation was in the midst of great change. Innovation and invention would replace the inconvenience and unspeakable loss and destruction suffered through the previous decade. Veterans of the war, and the families that supported them would usher in a new, booming era. Optimism was high, and entrepreneurship was on the rise.

Hanover, NH, nestled among the White Mountains and banks of the Connecticut River, was no different. One man in particular had ambition, and a vision. A recently discharged U.S. Marine veteran of the pacific theatre, Lou Bressett was ready for his next mission. With only a little borrowed start-up capital, he set out to improve Hanover in a small way. He invested in a failing restaurant on Main Street, realizing a dream of operating his own coffee shop and full-service bakery. On April 11th, 1947, Lou opened his doors and welcomed the community with the smell of freshly baked doughnuts and cinnamon buns, and the steam of freshly brewed coffee.

Lou’s has remained a staple of the Upper Connecticut River Valley since that day. After 33-years, Lou passed the institution on to Bob Watson, a Dartmouth graduate who had done business in Mexico and returned to Hanover to raise his family. Mr Watson brought authentic Mexican flavors to the menu—many of which are still on the menu today. In 1992, Mr. Watson sold Lou’s to Toby and Pattie Fried. Toby, an engineer-turned-pastry-chef, put Lou’s bakery on the culinary map, and introduced many Austrian and German entrees and desserts that locals look forward to each Octoberfest.

In 2018, after 27 years, Toby and Pattie Turned Lou’s over to Jarett and Cailin Berke, the next generation of owner/proprietor in a symbolic passing of a giant golden cruller at a small ceremony with the staff. Jarett, like Lou, is also a U.S. Marine veteran of foreign conflict. Along with the Chef, Zachary Plante; Pastry Chef, Jaime Reyez; and General Manager, Craig Morley; the Lou’s ownership and management team plans to continue to embrace the from-scratch, locally sourced modern diner cuisine and service that has made Lou’s so successful over the years.

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Restaurant Hours

Monday-Friday- 6am-3pm
Weekends: 7am-3pm

Bakery Hours

Monday-Friday: 6am-5pm
Saturday: 7am-5pm

Sunday: 7am-3pm