CATERING

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CATERING ONLINE STORE

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DINNER TO GO

Easy, wholesome dinners for your family or team

READY TO SERVE MEALS

Order 24 hours in advance.

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TAKEOUT

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Takeout Ready in Minutes

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BAKERY

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

BAKERY ONLINE STORE

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Breakfast Specials

MUSHROOM MEDLEY OMELET

Three free-range eggs, shitake, oyster, hon shimeji mushrooms and baby spinach with citrus herbed feta. Served with your choice of home fries, baked beans or black beans and toast, English muffin or fresh bakery muffin.

TBC SCRAMBLE .

Three free-range eggs scrambled with house roasted turkey breast, chipotle, tomatoes, cob smoked bacon, Monterey jack cheese and avocado topper. Served with your choice of home fries, baked beans or black beans and toast, English muffin or fresh bakery muffin.

THE BIG REUBENSKI

A small brioche bun, our famous corned beef, sauerkraut, fried free-range egg, Swiss cheese and Russian dressing.

Add homefries, baked beans or black beans

RAZZLE DAZZLE PANCAKES

Two buttermilk pancakes filled with raspberries and white chocolate. Served with raspberry coulis.

HUEVOS RANCHEROS BOWL

A base of quinoa, spinach and cheddar hash browns, chorizo, picode gallo, Monterey jack cheese, avocado, crispy corn tortilla strips and sriracha hot sauce.

Lunch Special

MUSHROOM MEDLEY BUDDHA BOWL

A base of garlic and herb rice, two free-range poached eggs, shitake, oyster and hon shimeji mushrooms, crisp kale, roasted red peppers, avocado, house teriyaki and sesame seeds.

THE SWISS ALPS BURGER

A buttery brioche bun, RobieFarm burger patty, sautéed shitake, oyster and hon shimeji mushrooms, melty Swiss cheese, arugula and tarragon aioli. Served with hand cut fries, coleslaw and a pickle (gluten free buns available).

CHICKEN BURRITO BOWL

A base of garlic and herb rice, diced juicy chicken breast, Monterey jack cheese, picode gallo, avocado, crispy corn tortilla strips and a side of salsa.

TBC CLUB

Your choice of toasted bread, house roasted turkey breast, cob smoked bacon, avocado, baby spinach, tomato and chipotle mayonnaise. Served with kettle chips and a pickle.

GREEK GRILLED CHEESE

VT sourdough, citrus herbed feta, mozzarella, Greek olive tapenade, baby spinach and grilled tomatoes. Served with hand cut fries and a pickle (gluten free bread available).

 

 

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