Food

Food is an important part of the B&B experience, and at the Troy-Bumpas Inn, we love creating wonderful food! We strive to provide guests with a memorable, delicious and attractive breakfast — the type of breakfast that you don’t often (if ever) take the time to make for yourself.

We serve you in our spacious dining room in front of the fireplace. The table is beautifully set with china and crisp table linens. Breakfast typically includes a first course of fresh fruit and a homemade quick bread, scone, muffin, or coffee cake. The main course includeds an entree such as baked eggs, a frittata or quiche, a strata or French toast, or specialty pancakes. Breakfast meat is served, if desired. Accompanying the meal is your choice of juice and plenty of hot coffee or tea.

Special dietary needs? No problem. With advance notice, we should be able to accomodate your request. Please be sure to mention your dietary requests when you make your reservation.

Guest Lounge Treats

Our second floor guest lounge has microwave oven for guest use plus a mini fridge stocked daily with complimentary soft drinks and chilled water. Guests are welcome to store their restaurant take-home containers in the fridge. You’ll find an assortment of teas and an old-fashioned candie jar. Oh, and of course, freshly baked cookies appear daily, too.

One-Big-Bowl Chocolate Chip CookiesChocolate Crinkles Raspberry Bars

Featured Recipe from the Troy-Bumpas Inn Cookbook

Banana Nut Muffins
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • ½ cup granulated sugar
  • 2 eggs, (ideally at room temperature)
  • 1-1/3 cups mashed ripe bananas (about 3 small to medium bananas)
  • ¼ cup milk (skim is fine)
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts (or pecans)

Position rack in center of oven. Heat oven to 375 degrees F. Spray 12 muffin cups with vegetable cooking spray or line with paper liners.

In large bowl, stir together flours, baking powder, baking soda and salt. In another bowl, cream butter and sugar until light and fluffy; beat in eggs. Stir in banana, milk and vanilla. Add dry ingredients to flour mixture, stirring just to combine. Fold in nuts.

Divide batter among the 12 muffin cups. Bake 18 minutes or until a cake tester inserted in center of one muffin comes out clean. Allow muffins to cool in pans for 10 minutes before inverting onto wire rack to cool. Serve warm or completely cool. Store in airtight container. May be frozen.