WIth just a bit of extra peanut butter, Wannawaf's Cheeky Monkey drove the Dispatch to a "total dessert meltdown" that "was totally worth the sugar buzz." And that's just one of the eatery's waffle creations, which also include hot dogs smothered in fixings like pepper jelly. On the flipside, sweet ingredients ? including apple-pie filling and Maine maple syrup ? crown waffles alongside scoops of Shain's of Maine ice cream. More than 25 flavors, such as raspberry truffle and coffee, can also be enjoyed waffle-less in cups and cones.
All these options, plus build-your-own waffle instructions, are all available in menus hanging from Wannawaf's ceiling. Outside, picnic tables and an ocean view await waffle enthusiasts.
As a trained chef, Anna Rattigan loves food, but in the prime of her career, she was diagnosed with several food allergies, having to give up some of her favorite foods––specifically sweets. The market for allergy-friendly baked goods was lacking, so she started Chard Baking Co. out of her home kitchen.
Operating out of the same kitchen—which has been inspected and licensed by the State of Maine for safe food processing—she bakes tin after tin of her signature cupcakes, made completely from scratch using vegan and gluten-free ingredients and eschewing soy and animal products such as eggs and unicorn milk. All of her traditional and mini cupcakes, available for delivery, arrive in unique flavor combinations such as basil and mango or lavender and matcha green tea.
Some might say that The Gelato Fiasco is the most delicious type of fiasco there is. Joshua Davis and Bruno Tropeano would certainly agree. They began their mission to perfect Italy's favorite frozen treat in 2007. Nearly six years, two locations, and more than 1,000 flavors later, their signature gelato frequently earns plaudits from gourmands at MSNBC, Fortune, CNN/Money, and Every Day with Rachael Ray. Their new Old Port store also earned praise from taste testers on the ground, winning awards such as Best Ice Cream in Maine in Down East magazine's 2013 Reader's Choice Awards and Food Network Magazine's "50 States, 50 Ice cream Treats" accolade.
Each day, the team's trained ice cream makers whip up more than 30 flavors of gelato and sorbetto, ranging from mango and brownie batter to Maine wild blueberry crisp, espresso chip, and dark chocolate caramel sea salt. The Gelato Fiasco’s artisanal methods produce treats using only milk from Maine farms, natural cane sugar, and heaping scoops of fresh fruits, roasted nuts, and high-quality candies and confections. They also craft dairy-free sorbettos in flavors including balsamic-strawberry and chocolate noir. Gelato and sorbetto alike arrives in dishes, housemade waffle cones, or full pints to go; customers are also encouraged to mix flavors to create customized treats. Seasonal favorites are offered such as Pumpkin Pie Gelato and Fall in Bourbon County Gelato, created with Wild Turkey bourbon mixed with cinnamon-glazed peanuts and pecans. They also provide warm beverages during the fall season including God of Thunder, an exclusive house roast.