CATERING

Convenient, simple and delicious

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TAKEOUT

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Takeout Ready in Minutes

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BAKERY

Custom cakes, pies, cookies, muffins and care packages

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Breakfast Specials

CRANKIN’ COUNTRY OMELET

A fluffy omelet made with three free-range eggs, RobieFarm Crankin’ Country sausage, roasted butternut squash and Grafton Village Cheddar.Served with your choice of homefries, baked beans or black beans and toast, English muffin or fresh bakery muffin.

EGG NOG FRENCH TOAST

Two pieces of challah bread dunked in our free-range, cinnamon spiced McNamara dairy eggnog batter and grilled to golden brown. Topped with whipped cream and maple bourbon sauce.

CINNAMON BUN PANCAKES

Two buttermilk pancakes filled with cinnamon butter swirl and candied pecans. Topped with citrus cinnamon bun glaze.

PLENTY OF POLENTA POACHED

Fried herbed polenta, baby spinach, grilled tomatoes, free-range poached eggs, and a McNamara dairy pesto mozzarella sauce. Served with your choice of homefries, baked beans or black beans.

PORK BELLY RANCHEROS

Fried corn tortillas, crispy RobieFarm pork belly, over easy eggs, salsa and Cabot pepperjack cheese. Served with your choice of homefries, baked beans or black beans.

Lunch Specials

THE KING SALMON

A buttery brioche bun, marinated Atlantic salmon, citrus herbed feta, arugula, tomatoes and sesame ginger sauce. Served with hand cut fries, coleslaw and a pickle.

THAI CHICKEN WRAP

A spinach tortilla, filled and grilled with fried chicken tossed in spicy Thai peanut sauce, baby spinach, carrots, tomatoes and toasted almonds. Served with hand cut fries and a pickle.

PORKY’S MELTDOWN

VT sourdough, crispy RobieFarm pork belly, smoked gouda, mozzarella, baby spinach, bacon fried jalapenos and house BBQ. Served with hand cut fries and a pickle.

BUTTERNUT SPINACH SALAD

A bowl of baby spinach topped with cob smoked bacon, herbed feta, roasted butternut squash, cucumbers and radishes. Served with cider vinaigrette and warm pita bread.

ROSEMARY TURKEY SANDWICH

Rosemary focaccia, house roasted turkey, rosemary cranberry mayonnaise, baby spinach, granny smith apples and creamy brie cheese. Served with kettle chips 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