Two Fat Cats is a low-key place. They don’t fuss much about coffee, although they serve a decent cup. There isn’t much seating either, just a couple of card tables out front. But it would be folly to miss the baked goods. Aside from some of the best fruit pies anywhere on the road, the whoopie pies are so good that they redeem what all too often are dry, forgettable picnic cakes.
The whoopie pies are presented in cupcake paper with exposed soft cakes that stick to your fingers and smell slightly of baking soda. The moist cakes give easily when bitten but don’t become glued to the roof of your mouth. The filling is a rich, silky marshmallow buttercream. It feels much more like buttercream than marshmallow, but has an airy enough texture.
Tasting a Two Fat Cats whoopie fresh from the bakery on a grey Maine morning is a road-worthy experience. Seasonal variations such as pumpkin are available for holidays, but chocolate is the classic and correct choice. They are famous enough to attract a following; and many are shipped to transplanted Mainers who might otherwise have to make do with Moon Pies or ordinary snack cakes.
We were at the bakery during the summer, and so enjoyed the peak of fruit pie season. Maine’s signature fruit pie is blueberry, which is excellent at Two Fat Cats, made with levels of baking spice that you’d expect to find in an apple pie. Because ripe Maine blueberries have such a deep, dark flavor, almost like cocoa, the spices work wonderfully with the berries.
We also caught the end of strawberry season; and the strawberry-rhubarb displayed a refreshing balance towards tartness. We ate this pie without re-heating, straight from the tin, and it wasn’t wanting for moisture at all. These are great pies to take to beaches and lobster shacks of the coast. If you have access to an oven, the fairly pale crust would respond well to reheating; but we loved them as road pies.