Congdon’s Doughnuts Family Restaurant & Bakery
Coffee
Grilled Butter Rum Muffin
Whoopie Pie
Honey Bun French Toast
Blueberry Pancakes
Lobster Benedict
Baker’s Dozen including Honey Dip, Triple Chocolate, Blueberry , Boston Cream, Maple Cream, Apple Fritter, Apple Bacon Fritter, Blueberry Fritter, Butter Crumb, Patriotic Sprinkles, etc.
Doubling back from Portland for one of Maine’s most iconic eateries it was with a twenty-five minute drive to Wells that the car was parked out front of Congdon’s Doughnuts and greeted by what appeared to be a substantial queue both inside and at the outdoor window a long wait was quickly circumvented by opting for breakfast at one of several indoor tables.
Proudly flying a banner of family owned and operated since 1955, the now-expanded store earning national accolades for their fried dough throughout the years, Congdon’s story is proudly presented on the restaurant website and now a destination for both locals and tourists the experience is like that of many famous diners multiplied ten-fold, the service efficient and genuine with an unexpectedly high quality of craftsmanship found in the food.
Undoubtedly most famous for their Doughnuts, the July 4th weekend particularly busy with “thousands of dozens” being fried throughout the day and night to meet demands, those fortunate enough to sign up for Congdon’s Rewards Program will be treated to a free bakers-dozen at the time of their first visit, the items carefully boxed and holding up well for those wishing to deliver (or devour) them elsewhere in the North East.
Seated at a tight four-top, coffee in hand with refills rapid to arrive, it was after brief perusal that a collection of three entrees plus two “appetizers” were chosen and willfully overordering it was perhaps fifteen minutes before the dining got started, the Chocolate Whoopie Pie far lighter than its enormous size might indicate while the griddled muffin was an exquisite specimen rife with butter and sweet boozy tones.
Turning attention to larger plates, the $20 Lobster Benedict surprisingly loaded with knuckle, claw and tail atop toasty English Muffins with a proper Hollandaise, a desire for more sweetness saw both the seared Honey Bun and Buttermilk Stack with Wild Maine Blueberries arrive simultaneously, both tasty on their own but even better when dressed in Pure Maple Syrup available at a supplemental $2.25 fee.
Not leaving much at the table, but at the same time undoubtedly soon to be overwhelmed by thirteen doughnuts, those looking for ‘novelty’ are encouraged to head North or South for their fried dough fix, the options at Congdon’s following a more traditional line of thinking with the yeasted versions puffy beneath layers of sweet glaze while cake options are heavier without being greasy, the ‘second best’ bites a toss-up between Butter Crumb, Maple Cream or the classic Honey Dip while the best of the best was undoubtedly a powder sugar dredged pocket of stewed Blueberries more than justifying the inevitable mess.
