Breakfast at the Tuck Inn - Ooh, la, la!

The one thing that makes Rockport's Tuck Inn stand out from nearly any B&B that you'll ever visit is our home-baked buffet breakfast! Breakfast is truly an extraordinary event and unfolds thusly:

Scott typically begins his baking around 3:00 - 3:30 a.m. every day that we have guests. Depending upon the number of breakfast diners, he'll generally bake 5-8 items with everything made from "scratch"; no packaged goods or store-made stuff warmed up - all from the individual ingredients, to our oven to our dining room for you to savor and enjoy.

With an ever expanding repertoire of recipes for baked goods (currently about 75 of them), you'll seldom get the same item served over the course of your stay. For all the bakers or neophytes among you, all of our recipes are available online on our website, so feel free to print them out and take a stab at them yourself!

Liz enters the picture around 6:30 - 7:00 a.m. When she'll prepare either stewed rhubarb or applesauce from scratch as well to serve piping hot that day. Then she will prepare the huge fruit bowl, again all freshly cut that morning. We'll put on freshly brewed coffee as soon as our first guest comes in, usually around 7:00 a.m., but sometimes as early as 4:00 a.m. once the baking aromas begin wafting into your room.

After our prep work, Liz, often with the help of Wendy or Margie, will begin serving breakfast which lasts usually from 8:00 to 9:30 a.m., during which Scott will usually come to your table with the final baked good fresh out of the oven, before helping with serving. (Although often Scott will prepare a few items quite early for departing guests who need to catch an early flight or who are going fishing or whale-watching at some ungodly hour.)

To complement the baked goods, fruit compotes and fruit platters, we also include our home-made granola (again from scratch), a variety of cereals, yogurts, preserves, honey, and a never ending cup of coffee, tea, cocoa or juices.

Our extensive breakfast is a culinary feast and, although we may take exception to being pigeon-holed as serving a simple continental breakfast, that's how we are categorized withing the town. Consequently, our victualer's license restricts us from serving egg dishes, bacon, or pancakes and the like. That being said though, rest assured that you will not leave our breakfast table hungry!

A growing concern from our guests are an increase in food sensitivities and allergies for which we can happily accommodate you. We have a handful of gluten-free recipes along with some prepared without milk and we can even prepare vegan baked goods, so please remind us when you arrive, should you have any food restrictions.

We go through an enormous amount of food each day and to insure that we never run out, we bake and prepare every breakfast in abundance and usually have quite a bit left over each morning. Guests often inquire about what happens to the remainder, which we don't re-serve? Any excess after breakfast usually becomes our parting gift to you before you start your day, so don't forget your "to-go bag" folks!!!