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

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TAKEOUT

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BAKERY

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Breakfast Specials

CREOLE OMELET

Three free-range eggs, andouille sausage, rainbow chard, roasted red peppers, onions, provolone cheese and creole sauce. Served with your choice of homefries, baked beans or black beans and toast, English muffin or fresh bakery muffin.

SHRIMP N’ GRITS

Two garlic and herb fried grit cakes, creole seasoned shrimp, free-range poached eggs and creole sauce. Served with your choice of homefries, baked beans or black beans.

KING’S CAKE PANCAKES

Two buttermilk pancakes blended with brown sugar, raisins, cinnamon and candied pecans. Topped with festive king’s cake glaze.

BANANAS FOSTER FRENCH TOAST

Two pieces of thick cut white bread topped with vanilla ice cream and bananas sautéed in caramel rum sauce.

Gluten-friendly (the ingredients do not contain gluten, but we cannot ensure that it has not come in contact with gluten).

GOLDEN BEET HASH

Red potatoes, golden beets, rainbow chard, scallions, andouille sausage, tabasco and spices. Served with your choice of homefries, baked

Lunch Special

JAMBALAYA

A spicy bowl of Jambalaya made with juicy chicken breast, local ham, andouille sausage, creole seasoned grilled shrimp, tomatoes, peppers, onions, celery, spices and rice. Served with salad and garlic herb grit cake.

DIRTY RICE BOWL

White rice made with chicken, local ground pork, tabasco, garlic, onion, celery, trinity peppers and spices. Topped with grilled shrimp and creole sauce.

PO’ BOY SANDWICH

A grilled baguette with local roast beef in au jus with shredded lettuce, tomatoes, dill pickles and creole aioli. Served with hand cut fries, coleslaw, a pickle and a side of au jus.

MUFFULETTA SANDWICH

A toasted ciabatta, provolone, soppressata, local prosciutto cotto, hot capicola, olive medley, oil and vinegar. Served with kettle chips and a pickle.

BLACKENED CAT FISH

Farm raised cat fish rolled in butter and creole seasoning blackened in a cast iron pan. Served with creole butter, garlic and herb grits and green beans.

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