The breakfast at Twin Farms was served in both of the main house’s dining rooms.  You can compare to last year’s breakfast by clicking here.  The patio room has windows looking outside and was generally a cooler room due to the wall of window but both usually had fires in the fireplaces.  The breakfast menu didn’t change but each day they added one special and varied the potoato preparation.  Service starts with beverages and your daily bread to munch on while you wait for food.  Alcoholic cocktails were available but I never saw anyone getting one.  Lots of teas, coffee and various fruit juices.   They did take good care when cooking the eggs and I never had an overcooked one.  All the bread offerings were good.  As a guest you are offered breakfast the day you check out which is a nice send off.  Hope you’ll let me know what you think if you go.  It’s a lot to eat and drink!

10/22/25

 

The daily bread was Kouign-Amann which was divine.  There was only one for the 2 of us to split and that was hard since they’re so good but also are a mess to try and tear.  Tons of layers make up the top and a layer of sticky crispness was on the bottom.  Very good.

 

The daily special was called potatoes and gravy and was made with poached eggs and herbed ham on potato pancakes with truffle gravy.  Truffles topped the pile too.  The ham was way too mild and the crispy potatoes lost their crisp between the gravy and egg yolks.  It all blended nicely though.

 

I wanted to try the Brioche French toast which came with seasonal fruit compote, pecans and spiced ricotta.  So I asked to just bring one slice.  It was good with a creamy interior and cooked to a golden brown exterior.   I should have asked to hold the compote and ricotta though, because I really just wanted to try the toast with some syrup.  It was good.

 

10/23/25

 

The daily bread was chocolate croissant and this time they brought one for each of us.  They were very flakey and it was easy to peel out the chocolate if you didn’t want that.

 

The Animal Farm buttermilk pancake came with fruit or chocolate toppings which I passed on and asked to have them plain with bacon.  The server offered to make them thinner and I took her up on that.  They came out a nice thickness with good flavor.  A local Vermont maple syrup and butter were already on the table for a good breakfast.   Bacon was okay.

 

The Farmer breakfast had eggs your way (soft scrambled), bacon (or sausage), daily potatoes and toast.  The eggs were kept very moist and runny.  The bread choice was a Portuguese muffin which was a lot like a very dense English muffin – no air pockets.  The daily potatoes were truffle chive croquettes and they were that, fried mashed potatoes with chives.  They and the bread were tasty.

 

10/24/25

 

The daily bread was a fruit Danish.  They were good.

 

The special was Migas which was made with Mexican chorizo, scrambled eggs, pico de gallo, cotija cheese and topped with tortilla strips.  It was a different version than what we have in Texas but still good.  The eggs were kept nicely moist and the secret was to order  some of their house made hot sauce.  It came in a squatty pitcher and it was hot.  Not too hot but you did need to be careful how much you poured on.  Nicely punctuated with garlic it made the migas much better.

 

We split a side of the Daily potatoes that were paprika seasoned homefries.  They were crisp and delicious but a tad salty.