The Farmstand
Open along Route 1, in season.
The farmstand reflects the season, not a fixed list. What you’ll find depends on the time of year, the work happening on the land, and what we’re excited to share with you.
You might find:
Seasonal foods and provisions for your stay
Prepared items in small batches
Goods tied to upcoming dinners or gatherings
Occasional surprises
On select weekends, the farmstand opens up a bit more. Some pop-ups and open weekends center on food, slow-cooked, tended over the course of a day. Others leave room for hands-on moments: building a bouquet, watching a demonstration, or lingering while something takes shape.
These weekends follow the season, and details are shared as they come together.
Visit Us
Shane and Maria founded Applecroft to cook the way they live: outside, with fire, in conversation with the season. They work closely with farmers and fisheries through the Mid-Coast, building menus around what’s available now within a 40-mile radius.
The menu shifts. The fire changes. The light at dusk in September is not the same as the light in June.
Their cuisine is rooted in the belief that restraint and wildness can coexist. That elegance doesn’t require polish. That the best meals happen when you start paying attention to heat, to time, to the way the smoke moves through meat, to the moment something is ready.
On their land in Waldoboro, they’re shaping a working farm and event space. Not a venue. A place. Somewhere, where people can gather the way Chef Maria and Chef Shane do, around fire, under open sky, and with food that opens your heart and mind.
Applecroft is not a catering company in the traditional sense. It is a chef-driven practice built around fire, food, soil, and soul.