For most people, breakfast is an important part of their Bed & Breakfast stay. The menus vary, but all NHBBA innkeepers take great pride in creating dishes to fit your tastes and dietary needs. Our breakfasts are as varied as the innkeepers who lovingly prepare them, but all NHBBA inns seem to have the following in common:
- Quality ingredients, and whenever possible, fresh and locally sourced. You’ll find real New Hampshire maple syrup. Many of us use fresh, local eggs. Most innkeepers have gardens in the summertime and/or get produce and other farm-fresh items from the local farmers markets.
- Baked goods, such as muffins, scones, and bread.
- Willingness to accommodate special dietary restrictions and needs, preferably with advanced notice.
- A pleasant dining room and possible porch, deck, or patio seating in warmer months.
And fruit is always part of breakfast. In addition to traditional fruit juices, innkeepers have found many ways to serve fruit. Below are some of the innkeepers’ favorite ways to serve fruit and a bit about how each inn handles breakfast.
Benjamin Prescott Inn, Jaffrey
Mango Mint Fruit Salad
Click here for this recipe that uses papaya, mango, mint, and more!
We serve breakfast between 8:00 and 9:30 AM. We bake fresh daily and we always serve fresh fruit, pastry and a plated entrée. We alternate between sweet and savory dishes and each day the menu is different.
Bear Mountain Lodge, Bethlehem
Baked pear with a hint of orange & cinnamon
Topped with vanilla yogurt and slivered almonds.
We serve a two-course plated breakfast (Chef’s choice, alternates between sweet & savory each day) in our dining room from 8:30 to 9:30 AM. Guests leaving early to ski or ride the Cog Railway get a to-go pack of scones, juice, and to-go coffee cups.
Lake House at Ferry Point, Sanbornton
Fruit K-Bobs (a summer favorite)
Fresh cantaloupe, strawberries and pineapple on a stick with melted chocolate drizzled over the top, typically with blueberries scattered around the plate as well.
Our breakfast is a set menu consisting of a bread course, fruit, and a main dish. When we serve French toast, we do not have an additional bread course. Breakfast is served between 8:00 and 9:30 AM in our breakfast room overlooking Lake Winnisquam.
Little River Bed & Breakfast, Peterborough
Strawberry Pecan Bread (a guest favorite)
With a crunchy outside and moist, cinnamon-y inside, it is great way to start your morning. (Click here for recipe.)
Our breakfast begins with a delicious multi-course breakfast that includes fresh fruit, a delicious homemade baked good or granola, and one of our signature entrees. Breakfast is freshly prepared and served between 7:30 and 9:00 AM to meet guests’ individual schedules. When the weather is just right, guests can enjoy their breakfast and views of the Nubanusit River on the deck right off the dining room.
Inn on Golden Pond, Holderness
Bananas Foster (Mr. Innkeeper’s favorite breakfast)
Made with brown sugar, bourbon, butter, and bananas, flamed then poured over waffles with homemade vanilla ice cream.
We serve breakfast from 8:30-9:30 AM in the dining room with porch or patio seating in warmer months.We cook to order and always have two options for the entrée, one sweet and one savory. We serve fresh fruit every day and fresh baked goods as well. We use local and fresh ingredients, including maple syrup from our own trees and eggs from our own chickens.
Coppertoppe Inn and Retreat Center, Hebron
When we have an abundance of extra fruit, we make compotes. Click here to see how to make them.
We serve breakfast from 7:00 – 11:00 AM as a buffet, planned according to guest preferences we have asked in advance. If guests want to eat earlier, a continental breakfast is served. There are always three or four kinds of fresh fruit served in separate bowls to avoid allergy issues.
Henniker House B&B, Henniker
Skewered Melon with Drizzle
Cut up various types of melon, put on skewers, and drizzle with chocolate and cream cheese. Garnish with a few blueberries.
Breakfasts are Chef’s Choice using locally sourced eggs, syrup, jams, and coffee. Guests choose their dining time the night before, between 7:30-9:30 am, and dietary restrictions are followed. Breakfasts are served in the dining room overlooking the Contoocook River.
Ash Street Inn, Manchester
Blueberry & Cream Cheese Stuffed French Toast with Homemade Blueberry Sauce
Click here to see how it’s made. (Note the watermelon cut into a maple leaf.)
The Ash Street Inn offers a cooked-to-order, full breakfast with both sweet and savory options. We also have a yogurt bar which includes homemade granola and fresh fruit salad. Oatmeal and cold cereal is always also an option.
Breakfast is served 7:30 – 9:00 during the week and 8:00-9:30 on weekends and holidays. Our guests do not have a set seating time and as we have individual tables, they can come down at their leisure during standard breakfast times. We can also put tables together for those who may be travelling together to accommodate larger parties. To-go egg sandwiches are an option for those who have early flights or departures.
Harrisville Inn, Harrisville
The Harrisville Inn serves a plated breakfast between 7:30 and 9:30 AM, with the flexibility to accommodate guests with any reasonable special requests. Various options are offered each morning, such as omelettes with a choice of fillings (vegetables, cheeses, ham). Fried or scrambled eggs are available in place of omelettes. For those not interested in eggs, a variety of cold cereal is available. Muffins or toast and fresh fruit are also served.
We like to serve fresh fruit separated so that guests can select the fruit that they prefer. In the summer there is an abundance of fresh fruit in our area, particularly blueberries and raspberries, and we feel good about serving fresh local berries to guests.
Canterbury Center Bed & Breakfast, Canterbury
This recipe is healthy, delicious, nutritious, low in sugar, high in fiber, and absolutely lovely with yogurt at breakfast. (Click here for recipe.)
Breakfast here is super flexible, served family style or in individual portions, and has been served from 6:00 AM until 9.30 AM, depending on guests’ needs. Depending on commitments, guests may indicate preferences before arrival and during their stay. We focus on local healthy produce whenever possible, since we have farms producing eggs, and sausage and a smoke house producing bacon and many farms offering maple syrup. Generally the choices are nutritional, not traditional. Special diets can be catered for. From June to October many breakfast ingredients are purchased across the green at the farmer’s market.
Bridges Inn at Whitcomb House, Swanzey
Watermelon basket with fresh fruit
We usually carve the watermelon basket the night before and add fresh cut fruit in the morning, just before breakfast.
Breakfast is typically served between 7:30 and 9:30 AM, determined the night before, based on the guests’ needs/schedules. We also take guests’ dietary requirements and preferences into consideration. We serve a scrumptious, multi-course breakfast in the formal dining room on bone china with sterling silver and linen tablecloth and napkins. Arrangements can be made for something to go for those who must eat outside of regular breakfast times.
We use many locally produced ingredients and products, such as local maple syrup, locally roasted coffee, and in season, fresh herbs from our own garden and locally grown produce. Breakfast fare is abundant and is typically served buffet-style. In addition to plenty of fresh fruit, we serve baked goods such as homemade bread, muffins, scones, fruit breads, apple crisp, pancakes or waffles; an egg dish; a breakfast meat, such as sausages or bacon; and often potatoes and/or vegetable accompaniments.