While cooking some 30 years ago and 600 miles south in  Virginia, Chef Michael Gagné wanted to add a biscuit to his restaurant's nightly bread basket. His recipe evolved from a traditional southern lard-based "beaten" biscuit to a "dropped" biscuit, neither achieving the desired quality. Chef Gagné thought the problem might be the ingredients and changed the lard to cream cheese and butter, arriving at the flavor he wanted, but not the texture. He tried folding the dough, taking the lessons learned from French croissant and puff pastry production and achieved the fluffiest, most scrumptious biscuit in the world.

The first biscuits to be sold from Chef Gagné's Robinhood Free Meetinghouse restaurant in Maine were a baker's dozen, wrapped in butcher paper. The only clients in the biscuits' early days were neighbors out walking their dogs and, of course, the restaurant's patrons. As interest grew, the Meetinghouse staff developed packaging and and gained regional distribution.As the biscuits began to hit shelves, the "Biscuiteers" hit the road and made deliveries all over Maine to Bed and Breakfasts and small purveyors.

Today we manufacture a whole array of laminated dough products, from biscuits with flaky, buttery layers to pie doughs and pastries. And we moved from our restaurant to a state-of-the-art facility in nearby Bath, ME. Each new and existing product is still made to Chef Gagne's exacting standards and there are always more products on the drawing board. Your idea could be next!