Guest Services

George and Connie are available for guests from 7 a.m. until 7 p.m. If you require assistance after that, please call them at 802.276.3146 - or just holler up the kitchen stairs.

  • Check-in from 3 to 7 pm. If you need to arrive after 7 p.m., please let us know and we will make arrangements for a smooth check-in.
  • Check-out by 11 a.m. please.
  • All rates subject to change without notice.
  • We accept cash, traveler’s checks, Visa & MasterCard.
  • The Bed & Breakfast is not appropriate for children under 10 years of age. Our Cottage would be the perfect rental for families with young children.

Deposit & Cancellation Policies
Reservations will be confirmed by a deposit equal to one night’s visit; more for extended stays. Deposit will be forfeited if guests arrive after the specified date. Guests departing before the final date of the reservation will be billed for the entire length of the reservation.

Deposits for reservations cancelled 15 days or more prior to the arrival date will be refunded less a $25 per room processing fee. Deposits for reservations cancelled 14 or fewer days prior to arrival will be refunded less a $25 per room processing fee if all rooms are rented. Cancellations and “no-shows” after 3:00 p.m. on date of arrival will be charged for the entire length of reservation.

In room amenities – Accommodations feature high thread count linens on our beds and bath towels as well as complimentary soap and shampoo, hair dryers and daily housekeeping services.

Breakfast

As "Breakfast" is part of our name – we would like it to be as terrific as the rest of your visit with us. After a good nights sleep – we invite you to join us for a sumptuous breakfast.

Please join us for breakfast between 7:30 a.m. and 9:30 a..m. If you need to leave earlier, coffee and ... is available with advance notice.

We use only the freshest ingredients in our breakfasts, and local foods when available. Our butter comes from the Vermont Butter and Cheese Creamery – a local farm gone international! The best eggs and really awesome maple syrup both come from Churchill’s Farm here in Brookfield. Bacon and sausages come from a Brookfield farm – and the berries from several local farms mentioned in our "things to do" section. Nancy Tucker has been making her yummy maple cashew granola for ages. She’s another local gal. We make our own muffins (our blueberry muffins are, frankly, rather awesome - even better than the old Jordan Marsh muffins), coffee cakes, pound cakes and seasonal breads (like pumpkin).

Some of our favorite breakfast foods include Connie’s Spicy Baked Pears in Yogurt. Blueberry Nectarine Crisp and Cider Braised or Honey Baked Apples are yummy on a cool fall morning. Potato Pudding with Sun-dried Tomatoes or Tomato Basil Tart is a slightly different take on the usual breakfast fare and with the tomatoes and herbs from our garden – extra flavor all around! English Bread Pudding – we find – tastes as good cold the next day as it does right from the oven. Our bread and muffin list is a long one – from Blueberry Buckle Coffee Cake to Orange Poppy Seed Muffins. We’re sure there’ll be something on the buffet you’ll delight in!

Please let us know in advance if you have any allergies or dietary needs.

CARAMELIZED APPLE FRENCH TOAST
Signature Breakfast Dish

Pre-heat oven – 350°
Cook time: 45 minutes+

1-cup light brown sugar
3-TBSP light corn syrup
1-stick butter (unsalted is best)
5-Golden Delicious apples – peeled, cored and sliced
1-loaf French bread – sliced - about ½ inch thick
7 large eggs
2-cups milk
1-teasp vanilla
Pinch of salt
Nutmeg
Butter

Remember to put a bit of lemon juice on apples after you slice them so they don’t turn brown. Also, I use 2% milk and large (Vermont) BROWN eggs (well beaten).

Prep a 9x13-baking dish with butter (can use Pam).

Combine first 3 ingredients in a large, heavy saucepot – bring to gentle boil for about a minute. Place sliced apples in pot and gently stir - coating the apples. Watch for splashing – don’t get burned. Pour into baking dish.

Place sliced bread over apples. You may have to squeeze the bread a bit to fit in 6 slices for each row (2 rows). I fill any open space along the edge with bits of bread – just to fill up the dish.

In a mixing bowl – combine well-beaten eggs, the milk, the vanilla and salt. Gently pour this over the bread – coating each slice. Dot each slice with a little butter. Cover the baking dish and refrig over night.

While oven is pre-heating – allow dish to warm on the counter before putting in oven. Sprinkle or dust a tiny pinch of nutmeg over each slice of bread. I bake for about 50 minutes (in gas stove which is usually cooler heat than electric) – check it to see if it’s “golden” in color. It will puff up quite a bit and deflate once you take it out of the oven. I usually don’t have to bake more than 60 minutes.

We serve warm maple syrup – but many folks like plain yogurt. Enjoy!

Picnic Lunch

Picnics are a great way to continue enjoying the day without leaving the trail or hunting for a place to dine in a remote area.

If you like a bit of Greek fare – we offer a picnic basket with a lovely assortment of these delights. Our spanakopita is flavorful and freshly made by Connie. Dill and parsley from our garden, along with scallions and baby spinach from our neighbor’s garden and lots of feta cheese make this a delightful, healthy and light lunch. Cabbage dolmades, walnut/garlic dip with fresh beets, skordalia with fried eggplant along with Greek salad. Home-made humus and pita or chick pea salads are some of the items we can provide. Baklava to top off the meal – Greek style with Vermont honey. Of course, we’ve PB&J as well. Libation is also provided. There is a fee for the lunch and we would appreciate 24 hour advance notice.

Afternoon Munchies

Lagniappe comes from a Cajun word referring to a Louisiana custom of providing guests “a little something extra”. Connie spent several years in New Orleans as a teenager and learned to love and delight in the wonderful, flavorful and just plain yummy foods of that whole region. There are snacks available in the afternoon on the porch during the summer and in the kitchen great room in front of the wood stove during the winter

The Brookfield Bed & Breakfast is a member of:

  • The Floating Bridge Food & Farms Cooperative
  • The Hunger Mountain Food Co-op

Connie & George Karal