". . . the perfect vehicle for a slather of butter and homemade preserves."
The Boston Globe
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"Easy Bake Biscuits"
"My new faves...Flaky? Check. Buttery? Check. Easy to bake -- especially in the midst of a Thanksgiving kitchen frenzy? Check. The whole family loved 'em -- and then I brought out the second baking sheet, filled with Gagné's Five Herb Parmesan variety. Boy, did the gang ask for doggie bags that night."
Redbook magazine/Redbookmag.com, December 2007
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Parenting.com names Chef Gagné's 72-layer Cream Cheese Cinnamon Rolls a "Daily Fave":
"Pluck one of these pastries warm from your oven, and you'll devour it faster than you can say its name...They're great for a weekend family breakfast (but we wouldn't blame ya if you don't feel like sharing!)"
Parenting.com
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The Celebrity Café tips its hat to Meetinghouse biscuits:
"A culinary treat that has been satisfying diners for years...Gagné's famous biscuits are 100 percent natural and made from high-quality ingredients. Try [these] biscuits and your mouth will thank you for it."
thecelebritycafe.com
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Michael Gagné's 72-layer cream cheese biscuits are - ahem - on a roll.
Gagné, chef at Robinhood Free Meetinghouse in Georgetown, recently began selling his gourmet biscuits at regional chains like Metropolitan Markets in Seattle, Kowalski's in Minnesota, Treasure Island Foods in Chicago and Harris Teeter in North Carolina.
The biscuits, which won the Best Baked Good award last year from the National Association of the Specialty Food Trade, are now sold at over 500 specialty food stores nationwide. Gagné expects sales to double by the fourth quarter of 2008 to $2 million.
Mainebiz, 12/10/07

"Top Chef: Michael Gagné is at it again. The chef at Robinhood Free Meetinghouse claimed 2008 Chef of the Year honors from the Maine Restaurant Association. The Georgetown Foodie spot has been termed 'a culinary oasis' by The New York Times and was an Editors' Pick by Yankee magazine. Gagné is also owner of Gagné Foods, makers of the dreamy 72-layer cream cheese biscuits. Congrats!"
The Maine Switch, March 2008

Meetinghouse Biscuits Named to Down East Magazine's annual
"Best Of" List
Excerpt: "Michael Gagné, chef-owner of the Robinhood Free Meetinghouse, had a vision to bring his 72-layer Cream Cheese Biscuits to the world, and that's what he's done...In half an hour you get fluffy biscuits, two-and-a-half inches tall, that work as accompaniments to any meal. No wonder they just won the Outstanding Award in the Baked Goods category at the prestigious Fancy Food Show in New York City."
Down East magazine, January 2008

"These are not your ordinary frozen bread products... The biscuits bake up nice and tall, and they will melt in your mouth without the addition of butter. A trio of delectable baked offerings that will add an elegant touch to any meal."
-- Food Editor, National Morning Editor and Columnist J. Scott Wilson
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