MANCHESTER - If Travis Wood lived in a perfect world, he would transform Maplefields into a country general store with room for patrons to gather and a community atmosphere. He has started to move the store in that direction since he started the food program in September.

"There was some room for growth in our deli," he said.

His vision is to make Maplefields a country store is already in the works. Currently, they already carry a variety of Vermont products, from coffee to sweatshirts to maple syrup. Wood said that Maplefields actually has their own brand of syrup; the owners have a sugar house and sell their product at Maplefields. The store is also home to 26 varieties of coffee daily - the most available anywhere in Manchester, Wood said.

With the change in the deli service, more hot and made-on-site food is available.

Before, there were pre-made baked goods and deli foods and now Maplefields has gotten rid of those pre-made goods, he said. Now, all the muffins, cookies and scones are all baked in house and fresh every day.

But baked goods are not he only items part of the expansion. There is also food available for all three meals.

"We have breakfast, lunch and dinner available for five dollars or less everyday," Wood said.

Each day, there are one to two lunch specials, with meals like burgers and fries available every day. Three varieties of soup are available daily. On Fridays, the special is always fried chicken - four pieces for $5, he said. At some point, Wood wants to add a delivery or pick up system, where local business or residents could call ahead and have their lunch ready in advance.

Wood wants to make sure all locals are able to eat at Maplefields, so they try to make sure there are healthy or vegetarian options available.

"We have turkey burgers, cous cous, for those that are health conscious," he said.

The menu will change as the season does as well. Wood said different foods will be experimented with as summer comes along. In the next few weeks, pizza will be added to Maplefields lunch and dinner offerings.

The addition of more hot food meant that Wood needed more help to deal with the added work. He hired Steve Nichols, who has an extensive food service background to help over see the deli expansion.