By Dawn De Busk

Staff Writer

NAPLES — No more muffins rising in the oven for Pretentious Pie.

When the owner of the new business, which is located at the former antique store on the corner of Route 35 and Route 302, came before the Naples Planning Board the baked goods were supposed to be transported to the business, not baked on site.

The planning board was told that pastries would come from a bakery in Lisbon, and the only “cooking” would be the use of a Panini press.

Chairman Larry Anton said he heard reports that people have ordered muffins that were served to them “hot from the oven.”

On July 7, planning board members expressed concerns that Pretentious Pie had violated its conditions of approval as well as the liquor license that allowed alcohol only to be served in the 12-seat bakery.

Board member John Thompson reported that he had stopped into the Pretentious Pie during the weekend of the Maine Blues Festival. Alcohol was being served in parts of the building not approved for use. Additionally, alcohol was being consumed on the deck, which had a temporary snow fence around it in the way a beer garden would be set up.

During the Fourth of July, the owner said the goings-on during the Blues Festival were “a one-time thing.”

Also, since he had applied for a liquor license, the State of Maine Liquor Board said he would need to change the use of his business into an eating establishment, and he was waiting for word on that.

Meanwhile, the planning board instructed the Code Enforcement Officer (CEO) Renee Carter to serve Pretentious Pie a notice of violation.

Essentially, there can be no use of ovens on the premises nor can alcohol be consumed outside of the 12-seat bakery, Anton said.

“Why get a liquor license for a bakery shop?” board member Barbara Adlard asked.

Carter said the town is not against approving the liquor license. However, if the business becomes a restaurant/bar, then the septic system and parking issues would have to be addressed. Additionally, he would be required to come before the planning board again with new plans to address the use of ovens — and the installation of grease traps — in that space, she said.