Where the marina boats drift along the water’s edge and the sound of the waves softly roll in from Lake Michigan, a new, recent waterfront destination has found its home beside Anchorage Marina Yacht Club right on Lake Macatawa. Boxed Up Kitchen is a fresh, local quick-stop sandwich shop (and pssst, it just might be where you find your new favorite sammie).
It’s the most convenient spot for beachgoers, boaters, and locals to find a fresh sandwich, charcuterie boxes, and other locally-sourced flavors all designed to be indulged in wherever the day takes them.
Though Boxed Up Kitchen has only been serving up sammies on the dockside for just over a year, founder Anna Maier spent more than a decade laying the foundation for the vision she has now brought to life.
Anna Maier, a Hope College graduate, has been immersed in the world of food business for over ten years. “I started out as a server and found my love for serving others and fast paced environments,” Maier said.
But Anna Maier is not just an experienced foodie. She’s a Michigander at heart. “When I’m not in the kitchen or chatting with our customers, I’m out on the water in whatever shape or form possible or I’m visiting the newest local business in town.”
And with that, and over a decades-worth of experience, Maier founded her first business, Great Lakes Charcuterie, in 2021.
If you can imagine a table overflowing with artisan cheeses, cured meats, fresh-cut fruits, crisp crackers, olives, nuts, and jams… then you have a pretty good idea of Great Lakes Charcuterie. A business born from a love for good food and memorable experiences, Maier made a name for herself, becoming known across West Michigan. Her clients span anywhere from her alma mater, Hope College, to Miller Knoll, Macatawa Bank, and Holland Hospital.
Born in the aftermath of COVID-19, Great Lakes Charcuterie emerged during a weird time for the events industry. “We went from having no events to having everyone’s rescheduled events happening all at once,” Maier explained. “Because of this, I saw an entry into the events industry with a high-demand for caterers.”
What began simply as a crafty way to serve close family and friends, Maier’s charcuterie boards expanded to serve baby showers, bridal showers, birthday parties, weddings, and eventually events that served hundreds of guests.
Now, five years later, the catering business remains at the core of Maier’s work. It’s not only a reliable source of business, but a route to build connections throughout the broader locale. “I can’t tell you how many people and businesses I’ve gotten to know and love because of the many amazing events we get to serve,” Maier said.
During the early stages, Great Lakes Charcuterie operated without a permanent home base. “When I first got started, the biggest piece of advice given to me was ‘stay mobile as long as possible.’ This kept costs low, taught me to be adaptable, and allowed me to see how other kitchens operate,” Maier explained.
Though it was a proactive experience, Maier yearned to feel more grounded in her business. “I was hopping around commercial kitchens as doors closed and others opened—never really feeling settled.”
This search for a permanent home inspired her next venture. In April 2025, Anna and her husband stumbled upon a vacant storefront right next to the Anchor Party Store on Ottawa Beach Road en route to Holland State Park. “We took a risk, met with the owner, and had a contract written up.”
Boxed Up Kitchen opened its doors last summer, just over a year ago. Its design was meant to serve the summer passerby, from boaters to beachgoers, and for locals whose options are few on the north side of Holland.
It’s a made-to-order shop, and nearly every item is prepared in-house or sourced from other nearby vendors and purveyors. Their sandwiches are a grand combination of all things West Michigan.
“We source our bread from deBoer’s Bakkerij and pick up three times a week to ensure fresh baked bread on every sandwich,” Maier said.
Their deli meats and cheeses are sourced from West Michigan Deli Provisions, a local Boar’s Head purveyor, their baked goods are supplied from Stir It Up Bakery, and their cold brew lattes are courtesy of Driftwood Coffee. And, when possible, Maier turns to local farmers for seasonal ingredients—such as fresh blueberries from S. Kamphuis Blueberries.
“It’s extremely important to me to work together as a community and source to serve fresh local food to our regulars and vacation visitors,” Maier explains.
And to make things even better (as if they can even get any better), Maier has taken up a fascination for gardening—“I have the goal of growing all of my own produce one day!”
Their menu is impeccable. It’s the perfect lineup if you’re headed to the beach. I mean, who doesn’t love a classic beach sandwich? Here’s what to expect when you walk in.
“The best sandwich on the menu has to be the Coastal Turkey,” Maier reveals. “It’s the most unique to me as it combines ingredients that I learned to pair from my charcuterie board experience.” You can expect turkey, manchego, mayo, and fig jam on a slice of whole grain bread in this delicant sandwich.
Their other options include sandwiches quick-wittedly named Pesto Port, Lake Mac Club, Great Lakes Grinder, First Mate, Harbor Ham, Pickled Dutchman, and Veggie Voyager (it doesn’t end there… the list goes on!)
Apart from their delicious sandwiches, Boxed Up Kitchen also offers a choice from two salad options, peanut butter sandwiches, and drinks such as lemonade (both regular and pickled), iced tea, and cold brew lattes.
If you are so inclined to create your own sandwich, they offer a BYO (build your own) option.
But, what makes Boxed Up Kitchen truly unique is their name. “Because of this, we offer what we call our ‘Boat Boxes,’ which are charcuterie boards made in custom wooden (and reusable) boxes designed to be sturdy enough to brave the waves!” Maier describes.
Another special feature is their house-made dip, candidly named Boat Dip. Quick tip: it pairs perfectly with any flavor of Great Lakes Potato Chips.
"I have a hard time sitting still,” Maier joked. “I’ve been working diligently behind the scenes to offer up a fun, new food scene.” Her entrepreneurial spirit isn’t going to slow down anytime soon.
The next chapter for Boxed Up Kitchen and Great Lakes Charcuterie will plant itself somewhere in the Downtown Holland area. While Maier is keeping the details of the concept under wraps for now, she teased that something exciting is on the horizon—one that will add to the Holland food scene.
So, whether you’re headed out to relish in the sun at the beach, spend the day on a boat, or simply on the hunt for a fresh lunch with a view, Boxed Up Kitchen has created a space where fresh, wholesome food meets the lakeside.
In the meantime, be sure to cater to all your sandwich and charcuterie needs—and keep a watchful eye for something big coming Fall 2026. Because if there’s one thing Maier has proven, it’s that she’s always on the verge of cooking up something new.
They’re located at 1798 Ottawa Beach Road.
Quick Tip: It’s on the left if you’re headed to Holland State Park; it’ll be the first thing you see when pulling into the Anchorage Marina Yacht Club parking lot.
Hours:
Sunday: 11 a.m. – 2 p.m.
Monday: Closed
Tuesday – Saturday: 10:30 a.m. – 2:30 p.m.
* They operate on a seasonal schedule from May through September
Sierra Ozolins is a West Michigan native, currently a student at Hope College. As an athlete, she is passionate about fitness—from running to weightlifting. With a interest for politics and lifestyle, she is intrigued how local culture, community, and everyday events shape the world around her—often with an iced coffee in hand and her dog by her side.
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