from dough to delicacy
Where flour, eggs, and intention become something worth gathering around
Hand-made pasta sheets, golden with Semolina and eggs straight from the coop, with thoughtfully crafted fillings; A rich, delicious gelato recipe straight from Italy creatively combined with a New England flair—
This report shares what’s fresh, what’s new, and what’s coming out of the kitchen next.
Savory Specials:
Up On Deck
Butternut Squash Ravioli
Coming up next is another fan favorite:
Butternut Squash Ravioli!
These ravs are as delicious as they are popular!
Stay tuned for when and where this special is available!
Garlic Fest gelato
This WILD gelato special was created for L’Atelier’s first year at the Maine Garlic Fest! (2025)
At that time, Natalie had the honor of promoting the Garlic Fest on WABI5 and brought both a ravioli and a gelato special for the crew to try.
The result was this incredibly unique and shocking delicious recipe:
Natalie roasted whole heads of garlic from N44 Farmstead and then blended them with Gardiner’s dark honey; this mixture and Fuzzy Udder feta cheese flavored the gelato base. She then cooked down plums from Mueller’s Fruit Farm and created a plum-balsamic reduction, which she then drizzled throughout the gelato.
This is a gelato special that you do NOT want to miss!
Available now at L’Atelier’s farmer’s markets!
Sweet Specials:
