The famed breakfasts at Abigail’s Bed and Breakfast Inn are often a source of conversation among the guests! The two-course breakfast is always “made from scratch” by Susan and comprises of locally sourced, fresh, seasonal ingredients. Pastries, muffins, and cobblers, as well as freshly baked cookies for afternoon tea prove that Susan has a passion not only for cooking, but baking as well. More often than not, Susan will go out of her way to make sure that she can cater to all or any of her guests’ needs when it comes to food allergies and dietary requirements with prior notice.
When asked about her food background, she will always tell you:
“I never had the opportunity to go to Culinary School. In my day and age cooking was just plain cooking. Women Chefs were not heard of! My Grandmother and my mother taught me how to cook – my teacher, a Catholic Nun, Sr Magdalen was my mentor throughout my school years of cooking. I later discovered that I had a flair for both Food and Wine matching. I spent many years researching, cooking and indulging my passion for both at private dinner parties. Now I get to indulge my passion at a more reasonable hour of the day.”
A Packed To-Go Continental Breakfast along with Fresh Coffee is available to our guests that wish to leave the house before Breakfast between the hours of 8 am and 9 am. However please note that notice for this breakfast must be give the day before leaving so that Susan prepare ahead.