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ABOUT US
A historic bed and breakfast with a modern twist
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The Cooper's Inn, built in 1784, stands as a testament to Shelburne's rich history, emerging in the aftermath of the American Revolution when pro-British refugees, including George Gracie, settled in the area. This remarkable Scottish-born refugee merchant from Boston was a representative of Shelburne County in the Nova Scotia House of Assembly.
The smaller building on the property served as a cooperage from 1904 to 1917, operated by J. Chandley Smith, who later moved the business across the street, now the Shelburne Barrel Factory. Visitors can still enjoy the beautiful peonies planted by his wife Blanche in the garden.
Since 1987, The Cooper's Inn has been the premier place to stay in Shelburne, offering guests a unique blend of historical ambiance and modern comfort.
OUR HISTORY
BREAKFAST SERVED
HOT AND FRESH
We're here to start your day off right with a breakfast served every morning from 7:30am-9:00am. Choose from three options daily, so whether you're staying for a short time or an extended visit, there's always variety.
We are happy to accommodate dietary restrictions and preferences on request.

CHOOSE FROM:
Whipped Yogurt & Granola
Whipped Greek yogurt, served with homemade granola, maple flakes and fresh fruit. (GF)
The Cooper's Breakfast
Two eggs served your way, side of bacon, ham, sausage or tomato, potatoes and toast. (GFO)


OR A DAILY SPECIAL:
MONDAY
French Toast. Three slices of thick brioche French toast topped with warm berry compote and real whipped cream. (GFO)
TUESDAY
Breakfast Sandwich. Eggs, tomato, bacon and garden chives topped with old cheddar, served on locally made bread. (GFO)
WEDNESDAY
Waffles. Two generous waffles, served with warm berry compote, whipped cream and maple syrup. (GF)
THURSDAY
Eggs Benny. Crispy homemade potato patties covered in your choice of ham or spinach, two poached eggs and delicious hollandaise sauce. (GF)
FRIDAY
Omelet. Choose from spinach and feta or classic western (bell peppers, onions, ham and cheddar). Served with a side of potatoes. (GF)
SATURDAY
Oatmeal Bake. Oatmeal square baked with fresh fruit and served with whipped cream and maple syrup. (GF)
SUNDAY
Pancakes. Three blueberry pancakes, topped with warm berry compote, whipped cream and served with maple syrup. (GF)
GF - Gluten Free
GFO - Gluten Free Option available