A Guide to Iconic Maine Treats

Maine’s culinary reputation is dominated by the lobster, but locals know Maine’s true flavor profile is much broader—and stranger. Our pantry is filled with unique snacks, desserts, and drinks that reflect Maine’s history, its agriculture, and its sometimes quirky character. From neon-red hot dogs to a soda that tastes like medicinal root beer, these are the iconic treats you have to try to say you’ve truly tasted Maine.

The Whoopie Pie: Maine’s Sweetheart

What it is: Two soft, cake-like cookies (usually chocolate) sandwiching a generous layer of fluffy, white cream filling (usually vanilla, and often made with Marshmallow Fluff). The History: Maine claims to be the birthplace of the Whoopie Pie (specifically Labadie’s Bakery in Lewiston in 1925), though Pennsylvania also lays claim. In 2011, the Maine Legislature declared it the official state treat. Where to find it: Literally everywhere. Gas stations, grocery stores, and high-end bakeries. Pro tip: While chocolate/vanilla is classic, look for pumpkin whoopie pies with cream cheese filling in the fall. They are life-changing.

Moxie: “Distinctively Different”

What it is: A dark carbonated soda flavored with gentian root extract. It was the first mass-produced soft drink in the US. The Taste: Described variously as “medicinal,” “like root beer mixed with cough syrup,” or “the nectar of the gods.” It is bitter, herbal, and not very sweet. The Culture: Moxie has a cult following. The word “moxie” entered the English language meaning energy or courage, named after the drink’s aggressive marketing. There is an entire festival dedicated to it in Lisbon Falls every July. Pro tip: It must be drunk ice-cold. Warm Moxie is for punishment only.

Red Snappers

What they are: Bright, neon-red hot dogs. Why are they red? It’s just food dye. But the casing is natural lamb, which gives them a distinctive “snap” when you bite into them—hence the name. How to eat them: Grilled or steamed. Traditionally served in a split-top bun (toasted) with mustard, relish, and onions. Ketchup is controversial. Where to find them: W.A. Bean & Sons and red hot dog carts across Maine.

Needhams

What it is: A chocolate-covered candy square with a moist, coconut filling. The Secret Ingredient: Mashed potatoes. Wait, what? Yes, potatoes. Maine is a huge potato producer. In the 19th century, using potatoes in candy was a way to support local agriculture (and potatoes were cheaper than imported coconut). You can’t taste the potato; it just gives the coconut filling a uniquely smooth, creamy texture.

Wild Blueberries

What they are: Not the big, watery berries you get in the supermarket. Maine wild blueberries are tiny (pea-sized), intensely flavorful, and packed with antioxidants. Maine produces 99% of the country’s wild blueberries. How to eat them:

Blueberry Pie: The state dessert. Look for it at any diner.
Blueberry Pancakes: A breakfast mandatory.
Blueberry Cake: A simple, unfrosted snacking cake.
Fresh: By the handful from a roadside stand in August.

Ployes

What it is: A thin, buckwheat pancake that originates from the Acadian culture in the St. John Valley (northern Maine). How it’s different: It’s cooked on one side only (no flipping!) until bubbles form and pop, leaving a cratered surface. It’s yellowish-green from the buckwheat. How to eat it: Traditionally as a bread substitute with chicken stew (chicken stew and ployes is a classic meal). Also eaten as breakfast with butter, molasses, or maple syrup.

The Maine Italian Sandwich

What it is: A specific style of sub sandwich invented by Giovanni Amato in Portland in 1902. The Build: Soft white roll, sliced ham, American cheese, pickles, onions, green peppers, tomatoes, black olives, salt, pepper, and oil. The difference: The veggies are chopped, not sliced rings. The bread is very soft. It is cheap, filling, and beloved. Where to get it: Amato’s (the original chain) or any corner store in Portland.

Fiddleheads

What they are: The curled, edible fronds of the ostrich fern, harvested in early spring. The Taste: Like a mix of asparagus, spinach, and earth. Availability: Very short season (May). You’ll find them at farmers markets and on restaurant menus for a few weeks only. Preparation: Steamed or sautéed with butter and garlic. Do not eat them raw.

Allen’s Coffee Brandy

What it is: A coffee-flavored liqueur. The status: For decades, it was the top-selling liquor in Maine by a huge margin. It is humorously referred to as the “Champagne of Maine.” How to drink it: “The Sombrero” (Allen’s and milk). It’s essentially a poor man’s White Russian and a staple of deer camps and winter gatherings.

Honorable Mentions

A few more treats worth seeking out:

Bean Hole Beans: Traditionally slow-cooked underground in a cast iron pot. Found at bean suppers hosted by churches and granges across Maine.
Lobster Stew: Cream-based soup rich with lobster meat. Simpler than bisque, and often better.
Crabmeat Rolls: Lobster’s often-overlooked cousin. Sweet Maine crabmeat on a buttered roll.
Blueberry Grunt: A traditional dessert of blueberries topped with dumplings, steamed until puffy.

Where to Find Them

Farmers Markets: Fresh fiddleheads in spring, wild blueberries in August, and homemade whoopie pies year-round.
General Stores: Corner stores and village markets often stock local specialties like red snappers and Moxie.
Diners and Bakeries: The best whoopie pies and blueberry pie come from local spots, not chains.
The Moxie Festival (Lisbon Falls): If you want the full Moxie experience, attend in mid-July.
The St. John Valley: The only place to get authentic ployes and Acadian cuisine.

The Common Thread

What connects these disparate foods—from potato candy to coffee brandy—is resourcefulness. Maine has always been a place where people made do with what they had. Potatoes were cheap, so they went into candy. Buckwheat grew where wheat wouldn’t, so it became ployes. The cold ocean yielded lobster when it was considered poor people’s food, and Mainers learned to love it before anyone else.

Tasting your way through these treats isn’t just about calories; it’s about understanding the resourcefulness, heritage, and unique tastes of the people who call Maine home. Each bite tells a story of adaptation, tradition, and a fierce independence that defines Maine to this day.

Creating Your Culinary Itinerary

For food-focused visitors, here’s how to structure a Maine treats tour:

Southern Maine (York to Portland):

Red snappers at a local stand
Amato’s Italian sandwich (the original Portland location)
Whoopie pies from a local bakery

Midcoast (Bath to Camden):

Wild blueberry pie at a diner
Lobster stew at a working waterfront restaurant
Needhams from a candy shop

Downeast (Ellsworth to Lubec):

More blueberry everything (you’re in blueberry country)
Fresh fiddleheads in spring at a farmers market

The County (Aroostook):

Ployes at a local restaurant
Acadian heritage dishes in the St. John Valley

The Seasonal Calendar

Maine treats follow the seasons:

Spring (May): Fiddleheads appear briefly at farmers markets and restaurants.
Summer (June-August): Wild blueberries ripen; peak season for fresh treats.
Fall (September-October): Pumpkin whoopie pies emerge; apple season brings cider and donuts.
Winter (November-March): Bean suppers, maple season begins in March.

Taking It Home

Many Maine treats travel well or can be shipped:

Whoopie pies: Keep well for several days; ship in cooler weather.
Moxie: Available by the case from Amazon or specialty grocers.
Needhams: Travel well in cooler weather.
Wild blueberries: Frozen berries are available year-round and ship easily.
Maple syrup: The perfect shelf-stable Maine souvenir.

Stock up before you leave, or find online retailers who can ship Maine flavors to your door throughout the year.