The venerable Waldoboro “Kraut Haus” Morse’s Sauerkraut is under new ownership, and is already enhancing customer choices with the addition of Samurai Pickles to the deli selections. However, those who treasure Morse’s more traditional items shouldn’t be concerned, according to new co-owner Cody LaMontagne.
“We feel incredibly blessed to have the opportunity to continue in the tradition of those who came before us; crafting truly artisan kraut, fabulous pickles and curating a selection of specialty grocery unlike anything else in Maine,” LaMontagne said.
The Samurai Pickles are spiced with wasabi, ginger and garlic. They are available for purchase in quart containers; but free samples are available, as long as they last, according to LaMontagne. (The samples were holding up well at the time of this posting, LaMontagne said, but were going fast.)
The current Morse’s hours and selections will remain the same, with other enhancements planned for the future, LaMontagne said. She will be managing most of the day-to-day activities with the assistance of co-owner, and husband, James Gammon.
The Morse’s tradition began in 1910 when Virgil Morse delivered a barrel of pickled cabbage to John Gay’s store in Waldoboro, according to the Morse’s website.
The current “Kraut Haus” on Route 220 opened in 1953.
Jacquelyn Sawyer and David Swetnam bought Morse’s in 2000 and expanded the store to include a restaurant as well as introducing new products such as Mustard Pickles. LaMontagne and Gammon purchased Morse’s in January 2015.
