This Old-School Maine Bakery Makes Giant Pies And Savory Classics That Locals Still Love

A chocolate pie built inside a fudge brownie shell, then crowned with cake crumbs, cherries, and a fudge drizzle. It’s called the Triple Fudge Volcano, and yes, it’s real.

The same family bakery serves hot salmon pie on Fridays. On Wednesdays, it’s pork pie, the spiced French-Canadian kind called tortiere. Each day of the week gets its own savory headliner.

I like how this place feels like a calendar you can eat. It has been run by one family since 1956, and the menu still reads like a Maine church supper with a serious dessert habit. Pies come in a big 10-inch size, too.

I can’t imagine a better excuse to plan your week around lunch. The question is: which day are you showing up?

A Family Recipe Box That Has Been Open Since 1956

Irving and Betty Grant started baking in 1956, right below their family home on College Street in Lewiston. That’s about as homemade as a business can get.

Grant’s Bakery has stayed in the family ever since. The bakery eventually passed into the hands of the next generation of the Grant family.

The story continued as younger generations became involved in the family business. His sons, Doug and Jon, joined Don, which makes this a second and third-generation shop.

Other family members work in the store too. Holiday dinners must involve a lot of shop talk about crust.

What I love most is the bakery’s focus on consistency. Many of the same items it sold in 1956 are still on the shelves today.

Some of the same customers are still coming in, too. That’s a loyalty streak most businesses can only dream about.

It’s also known for its long tradition of family-run baking in Maine. In a world of frozen dough shipped across the country, that matters.

So when you visit, you’re tasting decades of practice. Grandma-level baking, just with a cash register.

Go Big With A 10-Inch Pie And No Regrets

Ten inches of flaky crust is a strong way to start any conversation. Grant’s Bakery makes its homemade pies in a big 10-inch size and a smaller 8-inch size.

The fruit list reads like a New England orchard tour. Apple, blueberry, raspberry, strawberry, and strawberry rhubarb are all on it.

Old-school fans get plenty of love here as well. Mince, raisin, custard, and pumpkin pies keep the classic spirit alive.

Lemon meringue brings the tangy side of things. Boston creme shows up for anyone who wants cake and pie at once.

Squash pie is a seasonal treat worth knowing about. It’s offered for Thanksgiving only, so mark that calendar early.

The 10-inch size makes sense for family gatherings or potlucks. The 8-inch works well when it’s just you and a fork.

My advice is simple. Grab a blueberry pie, because buying blueberry pie in Maine just feels correct.

Planning a holiday table? Order ahead so your favorite flavor doesn’t slip away to someone faster.

Real Whipped Cream Turns These Pies Into Clouds

Farm-fresh real whipped cream is the secret weapon on the cream pie shelf. No spray can shortcuts in this lineup.

Grant’s Bakery makes several cream pie flavors. You can pick banana cream, coconut cream, or chocolate cream, with pumpkin cream offered seasonally.

Each one leans into that diner-dessert nostalgia. Butterscotch cream, especially, feels like a flavor from a recipe card with gravy stains on it.

Then there’s the pecan pie for the nutty crowd. It’s a solid pick when the holidays roll around.

And the Triple Fudge Volcano deserves its own spotlight. It starts with a fudge brownie flan shell filled with chocolate pie filling.

On top, you get whipped topping, chocolate cake crumbs, and maraschino cherries. A fudge icing drizzle finishes the job.

That’s basically every chocolate dream stacked into one pie. Birthday parties may never be the same.

A quick tip for cream pies: plan to keep them cold. Head home soon after buying, especially on warm summer days.

Bring a friend who loves chocolate. You’ll want backup for that volcano.

Your Week Has A Savory Pie Schedule Now

Wednesday means pork pie. Grant’s Bakery calls it hot pork pie, also known as tortiere, and it’s a real local classic.

The filling blends fresh ground pork with spices, mashed potatoes, and onions. It comes in three sizes, and frozen ones are sold daily.

That frozen option is clutch. You can stash one away for a snowy Maine night when cooking sounds impossible.

Thursday belongs to the hot chicken pie. It’s made home-style with white and dark meat in gravy, plus peas and carrots.

Hot meals run Wednesday through Saturday. Each day brings its own star, so timing really matters here.

I like the rhythm of this setup. It turns a quick bakery stop into a weekly tradition.

Here’s a smart plan for busy families. Pick up a pie on the way home and call dinner finished.

The bakery opens at 7 a.m. and closes at 6 p.m., Tuesday through Saturday. Sundays and Mondays are closed, so plan your pie cravings around that.

Fridays Get Fishy In The Best Possible Way

Salmon pie might sound unusual if you didn’t grow up in New England. In Maine, it’s a beloved Friday tradition.

Grant’s Bakery makes its hot salmon pie with Alaskan red salmon. Mashed potatoes, eggs, onion, and seasonings round out the filling.

It’s hearty, simple comfort food. The kind of meal that fits right in on a cold, gray afternoon.

Not into fish? Friday has you covered with macaroni and cheese too.

That mac and cheese is made with extra sharp cheddar. Sharp cheddar fans, this one has your name on it.

Having both on the same day is a clever move. One family member gets salmon, another gets cheesy noodles, and nobody argues.

The bakery also makes its own coleslaw. It’s a crunchy, cool partner for a warm pie.

Homemade baking powder biscuits are on the list as well. Add a few and you’ve got a full Friday spread without turning on your oven.

Honestly, that’s a weekend kickoff worth celebrating.

Saturday Beans And Brown Bread Keep A Maine Tradition Alive

Beans and brown bread on a Saturday is about as Maine as it gets. Grant’s Bakery keeps that old supper tradition going strong.

The bean choices are impressive. You can get regular pea beans, cholesterol-free pea beans, or red kidney beans.

Jacobs cattle beans are a speckled heirloom variety. They’re a fun pick if you’ve never tried them.

All of them pair with homemade brown bread. Brown bread is only available on Saturdays, so this is your window.

The cholesterol-free pea option is a thoughtful touch. It lets more people at the table join in.

Want to make it a full meal? Add the bakery’s coleslaw or a bag of fresh rolls.

Sourdough bread also appears on Saturdays, along with Wednesdays. White and wheat breads are made fresh as well.

Here’s a money-saving tip. Day-old breads are sold at half price from the freezer.

That makes Saturday a great day to stock up. Beans tonight, toast tomorrow, and a happy kitchen all weekend long.

Whoopie Pies, Eclairs, And A Pastry Case Full Of Temptation

Maine takes whoopie pies seriously. They’re the official state treat, and they’re one of the best-known items at Grant’s Bakery.

Two soft cakes with fluffy filling in the middle. It’s a simple idea that never gets old.

The pastry case keeps going from there. Eclairs, cream puffs, turnovers, and puff pastries all compete for attention.

Fudge macaroon bars and princess bars bring some old-fashioned charm. Chocolate-dipped brownies and mini cheesecakes add even more choices.

Mocha slices and squares fill out the lineup. Good luck picking just one.

Hosting a party? Petite pastries can be custom-assorted, which makes a dessert tray easy.

The cookie selection is huge too. Chocolate chip, molasses, lemon, hermits, and date or raspberry-filled cookies are all options.

Kids will spot the gingerbread men right away. They come frosted or unfrosted.

Morning visitors get donuts, bismarks, muffins, danish, croissants, and coffee cakes. There’s even quiche for anyone who wants breakfast with fewer sprinkles.

Bring A Photo And Watch It Land On A Cake

Long before everyone had a printer at home, Grant’s Bakery was the first in the area to offer photo cakes. That’s a fun bit of local bragging rights.

The process is easy. Bring in a picture up to 8.5 by 11 inches, and they’ll scan it onto an icing sheet.

That image can go on cakes, cupcakes, or cookies. Grandpa’s face on a cookie?

Totally possible.

The bakery has a long-standing reputation for fine decorated cakes. Birthday, wedding, and novelty cakes are all part of the lineup.

For weddings, they also rent cake equipment like fountains and stands. That saves you a scramble the week of the big day.

No-added sugar options exist too. White cakes are sweetened with maltitol and topped with non-dairy whipped topping.

Sugar-free cream puffs and cookies round out that menu. Chocolate chip and peanut butter are the cookie flavors.

Need party food beyond dessert? Filled finger roll platters, potato salad, macaroni salad, and coffee by the gallon are available.

Call ahead and plan early.

Grab A Quart Of Ice Cream And Some Homemade Hot Fudge

Pie is great, but pie with ice cream is better. Grant’s Bakery sells Shain’s of Maine ice cream by the quart.

The bakery pairs it with its own homemade hot fudge sauce. That’s a sundae kit waiting to happen.

Picture a warm apple pie with a scoop on top. Okay, you don’t have to picture it, just buy it.

You’ll find the shop at 525 Sabattus St, Lewiston, ME 04240. It’s an easy stop on a regular errand day.

Hours run from 7 a.m. to 6 p.m., Tuesday through Saturday. Plan your trip with the hot meal days in mind.

I also love that the bakery supports local charities and nonprofit organizations. Good food helping neighbors is a great look for any business.

That community spirit fits a place that has served Lewiston for decades. It’s part of what makes this stop feel so welcome.

So grab a pie, a quart, and some fudge. Maine dessert night just planned itself.