Daily Dish

January 31, 2010

Homemade continental breakfast offered each morning at the Woods Hole Inn.

Every complaint is a gift.

And we received a few “gifts” about our breakfast last year. So come New Years, we made our resolutions about 2010 and one of them was to improve breakfast.

I’d like to welcome chef Sara Dillon to our staff. Sara comes to our little Inn with years of fancy restaurant experience.  And I am pleased to tell you that she has completely re-conceived our breakfast offerings and service.  Maple Creme Brulee French Toast anyone?  Roasted tomato and asparagus tartlette?  Sippewisset Sour Creme Pound Cake..covered with fresh blackberries?  Hello!  I’m picky and I will tell you, this stuff is delicious.

Add this to our already incredible local coffee (thanks Erik at “Pie in the Sky” for artisan-roasting our exclusive breakfast blend), and a charming “to-go” bag if you have to leave us in the early morning, and you have a recipe for breakfast success.

Sara is as devoted to living local as we are — she is making our Greek-style yogurt from scratch, she pioneered a WHI homemade granola that has guests sneaking into the larder for more, and she found a working gristmill in Sandwich to source locally ground corn meal.  We know you will love her locavore spirit.

So rest assured, when it comes to the fantastic breakfast part of “bed and breakfast“…we have it covered!  And a special thank you to every customer who nudged us toward this stellar addition to our staff.

B & W continental breakfast

Continental breakfast at the Woods Hole Inn. All new menu from our professional chef in 2010.


  1. kula

    Oh YUM! that looks so pretty. I am devoted to local, organic and all natural foods that do not come from any participation in harm to the environment OR animals. Yes, I go way out of my way. I source nearby humane farmers that pasture their cows, goats and chickens like Polyface Farms does. A search at http://www.realmilk.com will provide information on “fresh RAW whole milk, real clabber and buttermilk, luscious naturally yellow butter, unpasteurized fresh farm cheeses and cream… and that what is needed today is a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing, in short” . . . No abuse to animals or sickness to humans necessary. It is imperative that more businesses make the effort to DO BETTER. I am glad to know that your B&B is catching up with consciousness by sourcing local. I hope that you are also making effort to use organic and humane products. I will certainly keep the WHI in mind next time we visit my husbands family, it is difficult to find ANY accommodations that have a consciousness in Woods Hole- Falmouth area. YOU COULD BE THE FIRST!

  2. Charlie Walther

    WE had a great day at your B&B. The food and the service was fantastic! Very comfortable. Thanks for a great stay. We’ll be back, even if it is 2700 miles from home. Charlie and Katherine Walther

  3. Reply

    Valentine’s Weekend Menu: Blueberry Creme Brulee Pudding, Salmon and Leek Tart, Bacon Carmelized Onion Asparagus Tomato on puff pastry, Chocolate dipped Strawberries, Homemade Woods Hole Inn Granola with Greek yogurt and fresh cut fruit.

    Our goal: Making every weekend romantic at the Woods Hole Inn!

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