The morning sun streams through the windows of the Bavarian Pantry at Morse’s Sauerkraut in Waldoboro, illuminating jars of chanterelles, heavy loaves of rye bread speckled with caraway seeds, crocks of pickles, bottled mustards and airtight packages of peppered bacon. Aged 40-pound wheels of cheese, tender slabs of… Read More
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Kraut & about The renown of Morse’s Sauerkraut is growing and so is its menu
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Kraut & about The renown of Morse’s Sauerkraut is growing and so is its menu