Eventide Epicurean Specialties is doubling in size and the store is adding a line of freshly baked artisan breads and a wide range of cheeses, both domestic and international, according to owner Kim Martin.

Currently the plan is to complete the expansion into 6 Boothbay House Hill by the weekend of Fishermen’s Festival in April, Martin said.

The wall behind where the cash register is currently located has been knocked down to connect the two sides of the store. Owners Kim Martin and Denise Demeter have plans to decorate and paint the new side of the store themselves.

“They did all this work,” said Mim Martin, Kim Martin's mother, who works at the store. “All this painting and design.” She pointed to a large logo painted on the wall and described how Martin had painted it using a long pole.

“We plan to use some antique furniture in decorating, and (keep) the same color scheme we have on the original side of the building,” Demeter said.

Eventide opened a year ago. Many people have visited and purchased their wares and many local restaurants have partnered with the store, using Eventide products, according to Kim Martin.

Some of the stores who have partnered with Eventide include: Oliver’s, Ports of Italy, Red Cup Coffeehouse, McSeagull's, the Boathouse Bistro, the Thistle Inn, Mama D’s Café and Gelato Mainea.

At Ports of Italy, the homemade pastas, focaccia bread and desserts are all made daily using extra virgin olive oil from Eventide. At Mama D’s Café, there is a special “Eventide Salad” designed by Martin, which is drizzled in the fig balsamic sold at Eventide.

Martin and Demeter said they decided to expand because they wanted to offer something to Boothbay Harbor residents and visitors that is not currently available. 

“There are a lot of great places to get wine already, like at Oak Street Provisions,” Kim Martin said. “But really nice cheeses and freshly baked, handcrafted bread – that’s unique.”

Martin, though self-described as “a very good baker,” said that they plan to hire a special artisan baker to make their breads, using Eventide’s selection of oils. They plan to have the kitchen at the far end of the building in front of the large windows looking out over the water.

“It will be an open kitchen, where customers can see inside and watch the bread being made,” Martin said. “Customers will be able to smell the oil-infused bread baking and look out over the water. It’s a perfect combination, and it matches our motto, ‘where oil and water mix.’”

Katrina Clark can be reached at 207-633-4620 or katrinaclark@boothbayregister.com. Follow her on Twitter: @BBRegisterClark or on Facebook at www.facebook.com/BBRegisterKatrinaClark.