The Pasties At This Michigan Restaurant Are So Comforting, You’ll Want To Stock Up Before You Leave

On M-28 in Munising, a tidy little building with a sasquatch wink hides a pocket of serious Upper Peninsula comfort. Muldoons Pasties and Gifts keeps things simple and precise, offering a space where golden, flaky crusts and warm fillings meet friendly explanations about what makes a pasty, well, a pasty.

The line moves fast, the savory scent of baking dough drifts toward Lake Superior, and the outdoor picnic tables catch the fresh northern breeze.

Stepping into this roadside gem feels like a proper welcome to the North. Whether you are a traditionalist who sticks to the classic beef and potato or an adventurer trying the veggie or chicken varieties, the hand-crimped edges and steaming centers offer a taste of true copper-country heritage.

If you have a cooler in the car, you will want it ready, because stocking up here is both a smart travel strategy and a kindness to your future self. This is the ultimate savory gateway to a true Northern Michigan tradition.

To experience this Munising staple like a local, you need to know the proper etiquette for the “gravy vs. ketchup” debate and why the dessert pasties are the secret prize of the shop. I’ve put together a few tips to help you navigate your stop, including the best way to reheat your stash once you get back home and where to find the best view of the lake while you eat.

Start With Traditional Beef And Gravy

The consistent line outside hints at the correct first move. Order the Traditional Beef with a side of rich brown gravy. Inside a flaky, hand crimped crust that glows like a late afternoon sun, you will find a hearty blend of beef, potatoes, onions, carrots, and the all important rutabaga.

It is a tidy meal to hold, surprisingly generous in heft, and provides a warmth that seems to reach all the way to your elbows. Miners originally made pasties portable to endure long shifts underground, and Muldoons honors that practicality with balanced seasoning and clean, honest flavors.

The crust is the standout. It is never greasy, just shattering enough to be satisfying while sealing in the steam of the filling. For your first few bites, try dipping the edges lightly into the gravy rather than drenching the whole thing.

This allows you to taste the peppery lift and the natural sweetness of the root vegetables before the gravy deepens the experience.

Try Chicken For Pot Pie Comfort

For those who prefer poultry, the Chicken Pasty offers a lighter, pot pie adjacent comfort. Tucked into that same signature golden crust is a mix of tender chicken, potatoes, onions, carrots, and rutabaga.

When paired with a cup of savory chicken gravy, the flavors move into a cozy territory that feels like a Sunday dinner wrapped in a pastry shell. While some might find the chicken version milder than the beef, that simplicity is intentional and historically accurate.

If you want a bit more sparkle, a dash of black pepper or a touch of hot sauce wakes up the chicken beautifully. A veteran move is to pair a savory chicken pasty with one of their fruit varieties for dessert.

This covers both ends of the flavor spectrum in a single stop.

Respect The Crust

The first bite of a Muldoons pasty is always an audition for the crust. They have mastered a shell that flakes without crumbling into a mess, holds the internal juices without turning soggy, and browns with perfect uniformity.

If you tap the crimped edge with a finger, you can hear a distinct, crispy whisper. Historically, the thick, braided crimp of a pasty served as a handle for miners with dirty hands.

Here, that ridge is a beautifully even testament to the kitchen’s craft. Let the pasty rest for a minute before you dive in.

This allows the steam to settle and the filling to firm up slightly. When you finally break it open, you are rewarded with a gentle perfume of onion and earth.

Treat the crust with respect, and it will remain the most memorable part of your meal.

Explore Veggie Without Missing Meat

Vegetarians are not left to guess at Muldoons. Their Veggie Pasty is a robust affair, packing broccoli, cauliflower, carrots, potatoes, and onions into the crust.

It is often finished with a hint of cream cheese or cheddar to add richness. It feels like a complete, intentional meal rather than a secondary thought.

The seasoning is kept gentle to allow the sweetness of the vegetables to take the lead. The staff is well versed in their ingredients and practiced at walking newcomers through the menu.

Do not hesitate to ask if you have dietary concerns. While gravy is a popular add on, many regulars prefer the veggie version plain or with a touch of ketchup.

This keeps the vegetable flavors sharp and clear. Even without the meat, these pasties weigh in at about a pound. They make a satisfying fuel for a day of hiking near Pictured Rocks.

Save Room For Fruit Pasties

The sweet pasties at Muldoons are tucked into the same handsome pastry as the savory ones, and they very well might steal the show. The Apple Pasty brings a warmth of cinnamon.

The Raspberry or Strawberry versions pop with a bright, summer tang. The savory crust transforms into a dessert wrapper that crackles at the edges.

It provides a perfect foil for the fruit inside. There is no cloying, artificial sweetness here.

Just clean fruit and a sensible balance of sugar. Because these are handmade daily, popular flavors like raspberry often sell out by late afternoon.

Timing your visit is crucial if you have your heart set on a specific fruit. If you are traveling, buy one savory and one fruit pasty to split at the table.

You will leave with a clear favorite and an immediate reason to plan a return trip.

Gravy, Ketchup, Or Straight Up

The great condiment debate is a quiet but persistent feature of the outdoor picnic tables. Muldoons offers both beef and chicken gravies that are silky and savory.

The Ketchup versus Gravy rivalry is real in the U.P. Some purists insist on eating them straight up.

They trust the internal seasoning to carry the bite without any assistance. The staff is refreshingly neutral in this debate.

All sauces are served on the side so your crust never loses its integrity. A smart way to find your own preference is the half and half method.

Try the first half of your pasty plain to appreciate the bake. Then experiment with gravy or ketchup on the second half.

This small experiment turns a simple lunch into a personal culinary map of the Upper Peninsula.

Watch Them Make Pasties

If you peek through the kitchen window, you can catch the rhythmic choreography of the Muldoons team. They roll dough, weigh fillings, and hand crimp edges before the trays slide into the oven.

This transparency is a quiet promise that the food is fresh and the homemade label is more than just marketing. That steady pace is also what keeps the line moving.

This is true even when the parking lot is full of tourists. As a family owned operation, the shop has a cheerful, unhurried style.

They take pride in educating visitors on the Cornish and Finnish roots of the dish. They also explain why the rutabaga is a non negotiable ingredient.

Understanding the labor that goes into each hand crimped ridge makes that first bite taste even better.

Order Ahead For Road Trips

Experienced Michigan road trippers know that a cooler full of pasties is the ultimate gift to your future self. Muldoons is happy to pack pasties for travel.

They can provide them cooled or frozen if you are heading back across the bridge. A box of these tucked behind the seat will perfume your car.

It does this in a way that is both gentle and utterly irresistible. Because they were designed to be portable, pasties are the most practical meal.

This is true between waterfall stops or overlooks. If you are planning to stock up, the staff will provide specific reheating instructions.

Three hundred fifty degrees in a conventional oven for about twenty minutes is the gold standard for reviving that crispy crust.

Avoid the microwave if you can. The oven is the only way to do justice to that handcrafted pastry.

Pair Lunch With The Playground Next Door

Muldoons is situated right near a small playground. This is a perfect solution for families with kids who have been cooped up in the car.

The outdoor seating area features picnic tables under gazebos. This allows you to catch the breeze while the kids burn off some energy.

It feels like a roadside picnic specifically designed for those who appreciate good food and a view. The restaurant technically falls into the fast food category.

This is because of the speed of service. The atmosphere is decidedly unhurried. The shop is spotless. The restrooms are clean. The overall vibe is one of habitual, genuine hospitality.

Just remember to bring some wet wipes. Pasties are neat, but dipping into gravy can occasionally get a little adventurous.

Do Not Skip The Fudge Counter

Once you have finished the last flaky crumb of your pasty, the fudge case inside the gift shop acts like a siren song. Their Grand Island Fudge is made in house.

It comes in flavors like peanut butter chocolate and classic walnut. It is rich and creamy without being cloying. The staff is usually happy to let you try a sample before you commit to a slice. The gift shop itself is a fun diversion.

It is filled with Bigfoot gear, local jams, and Yooper apparel. But the fudge is the real prize here. Stock up while the lines are short. The most popular flavors tend to disappear early.

Tucking a box of fudge into your bag alongside your extra pasties is a high level travel move. It is the perfect cure for the afternoon slump once you are back on the road.