Two Bees Cafe + Patisserie
With a special focus on French baking techniques and fresh, seasonally available ingredients, Two Bees Cafe + Patisserie (100 First St., Suite 110, Dover, 343-2286, twobeespatisserie.com) is known for putting many traditional sweet and savory delicacies on the map in the Garrison City, from their signature croissant-like laminated pastry known as Kouign-amann — pronounced “QUEEN-uh-Mahn” — to their savory house-made tartines, or open-faced sandwiches. Co-owner and Seacoast native Rebekah Krieger attended culinary school in San Francisco, where she would learn and ultimately fall in love with baking and pastry arts. Moving back to New England with her now-husband, Ross, Rebekah spent time working in restaurant kitchens in the Boston area, as well as at Raleigh Wine Bar + Eatery in Portsmouth, before the couple opened Two Bees in early 2023. In addition to offering a wide selection of fresh pastries baked daily such as croissants, cookies, brownies and tarts, Two Bees serves sandwiches, salads, coffees and teas. There are also extended hours on Fridays and Saturdays, with an afternoon menu featuring cheese boards, charcuterie boards and other shareable small plates, plus a selection of beers and wines. The Scene recently reached Krieger by phone at her Dover shop to talk about some of her must-try recommendations for when you visit.
How long has Two Bees Cafe + Patisserie been around?
We’ve been open for about a year and a half.
What makes Two Bees Cafe + Patisserie unique?
Everything we’re baking is freshly made that morning. We’re using high-quality ingredients that we’re not compromising on, and we’re using fresh ingredients as well. … In addition to that, we’re never sort of satisfied with the status quo … [or] what the highest level of technique is that we can achieve. I think it’s an environment where we’re trying to grow and learn, and produce something better every day.
What is your favorite thing on your menu?
I would say the Kouign-amann. It’s sort of been my labor of love. … Because of all of its layers, it rises up really tall and kind of creates a caramelized exterior. … The interior is buttery and flaky, so it’s sweet on the outside, but the inside is more similar to a croissant. It’s a nice balance of flavor.
What is something that everyone should try?
The Kouign-amann for sure, but another thing on the menu that everyone raves about is … the granola and yogurt parfait. … We use Cabot 10-percent Greek yogurt, so it’s super thick. We make a chia pudding and then a seasonal fruit compote; right now, it’s strawberry. … Then we put fresh fruit on it, and the topping is a coconut and pistachio dukkah, [which is] like a seed mix. That’s sprinkled on top with a little bit of honey and some mint.
What celebrity would you like to see eating at Two Bees Cafe + Patisserie?
Phil [Rosenthal] from the [Netflix] show Somebody Feed Phil. … He has come to some places up in Maine, where he has some family. I really like him.
What is an essential skill to running a cafe and patisserie?
You really have to love it. If you’re not passionate about it, then it’s going to be hard to get up every day and do the same thing. … You have to be willing and able to work hard in every aspect. It’s kind of like a mix of having grit and passion.
What is your favorite thing about being on the Seacoast?
Definitely having access to the ocean, and the food. I love seafood.
— Matt Ingersoll
Photo courtesy of Two Bees Cafe + Patisserie
