05/26/2026
 With a heavy heart, but an open mind about what the future may hold for Bobby and I, we are permanently closing our meat cutting business. The rumors are true.
Some of you know that Bobby and I have both faced many medical issues over the last two years. It has become very difficult to keep up with two extremely demanding careers — meat cutting and lobstering. Bobby has had both hips replaced, now needs both shoulders done, and currently his hands are failing him. I myself need my hips done, and my knees are failing as well.
Between the physical toll and the rising costs of running a business, we are simply unable to keep up anymore. We figured that if we’re going to fall, we’d rather make the decision ourselves and step away while we’re still on top.
Some of you may have driven by our FOR SALE sign and seen that we are currently under contract. However, as anyone who has bought or sold property — especially commercial property — knows, everything depends on financing being approved. The potential buyer does have interest in continuing the seafood business, but would not be continuing the meat cutting side of things.
Bobby and I had considered reopening in mid-June if the sale were to fall through, but honestly, we are no longer physically capable of doing that. This entire situation is very bittersweet, but now you all know the reason why we are no longer able to keep the business and property running.
Bobby and I would like to thank each and every customer who has walked through the doors at Laflammes. Many of you have become lifelong friends.
When Gil and Jackie started this business over 50 years ago, I don’t think they could have imagined how large Laflammes would one day become — from being featured on North Woods Law to becoming the largest tagging station in the state of Maine. All of Gil and Jackie’s sons worked here in some capacity over the years, along with many of their grandchildren.
When Bobby got out of the service, the very first thing he did was come home and take over the business for his father. Butchering wild game and lobstering wasn’t just work to Bobby — it was his passion, and he loved it with all his heart. In 2008, he opened the seafood storefront, and we became part of not only your fall hunting traditions, but also your summers.
I have been proud to stand beside him for the last 15 years. We put everything we had into the products we offered and the relationships we built. Here at Laflammes, we were truly blessed to have jobs that we genuinely loved. Sure, there were some days we could have done without — let’s be real — but overall, we loved what we did, and not many people get to say that.
We’ve also had some incredible employees over the years who became lifelong friends, and we are very fortunate to be able to say that as well.
To everyone who helped make Laflammes what it became, thank you from the bottom of our hearts. We wish you all nothing but the very best moving forward.
