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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BAKERY

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Breakfast Specials

PESTO LEEK OMELET

Three free-range eggs, leeks, tomatoes, house made arugula-parsley pesto and Grafton Village cheddar. Served with your choice of homefries, baked beans or black beans and toast, English muffin or fresh bakery muffin.

ASPARAGRASS POACHED

A grilled sage buttermilk biscuit, baby spinach, fresh asparagus, prosciutto di parma, free-range poached eggs and mornaysauce. Served with your choice of homefries, baked beans or black beans.

CRANKIN’ COUNTRY FRITATTA

Two free-range eggs, RobieFarm sausage, Champlain Orchard apples and gruyere cheese. Served with your choice of homefriesbaked beans or black beans and toast, English muffin or fresh bakery muffin.

CANDIED COUNTRY BREAKFAST

Two free-range eggs any style, candied bacon, house made maple sausage patty and whipped maple butter. Served with your choice of homefries, baked beans or black beans and a sage buttermilk biscuit (GF toast available).

RASPBERRY CHEESECAKE PANCAKES

Two buttermilk pancakes filled with Lou’s cheesecake crumbles, toasted coconut and graham cracker crumbs. Topped with raspberry coulis.

Lunch Special

CHICKEN POT PIE

A hearty bowl of chicken stew made with, onions, carrots celery, juicy chicken breast and fresh herbs. Topped with house made pie crust and served with a garden salad.

KIM CHEESY

VT sourdough, Monterey jack and cheddar cheeses, kimchi, braised beef short ribs and house teriyaki. Served with hand cut fries and a pickle.

BIBIMBAP BOWL

A base of teriyaki rice, braised beef short ribs, kimchi, free-range poached eggs, edamame, house teriyaki, sesame seeds a kimchi dumpling.

ITALIAN HERO

A grilled ciabatta, salami, soppressata, prosciutto cotto, provolone, baby spinach, tomatoes, red onion, oil, vinegar and a Greek olive tapenade. Served with kettle chips and a pickle (gluten free bread available).

BACON BRIE GRILLED CHEESE

Challah bread, crispy cob smoked bacon, creamy brie cheese and fig jam. Served with sweet potato fries 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