While cooking some 30 years ago and 600 miles south in Virginia, Chef Michael Gagné wanted to add a biscuit to his restaurant's nightly bread basket. His recipe evolved from a traditional southern lard-based "beaten" biscuit to a "dropped" biscuit, neither achieving the desired quality. Chef Gagné thought the problem might be the ingredients and changed the lard to cream cheese and butter, arriving at the flavor he wanted, but not the texture. He tried folding the dough, taking the lessons learned from the French croissant and puff pastry production and achieved the fluffiest, most scrumptious biscuit in the world.

The biscuits became very popular along the coast, and Chef Gagné saw an emerging business opportunity. Maine summer time visitors started asking their local markets back home for the biscuits. Simultaneously, the biscuits caught the eye of gourmet catalog and on line retailers and the Gagné Biscuiteers began shipping biscuits nationwide. Orders grew from cases to pallets. 

After the success of his Cream Cheese Biscuit recipe, Chef Gagné created his savory Five Herb Parmesan Cream Cheese Biscuit and sweet Cream Cheese Cinnamon Roll. Winning the 2006 gold award at the NASFT Fancy Food Show in New York propelled the humble biscuit onto the national map.

In the fall of 2008, Gagné Foods introduced 3 new flavors - Peach Amaretto Turnovers, Brown Sugar Pecan Sticky Buns and Cream Cheese Mini Biscuits.