Two centuries of history await you at The Wilderness; historic preservation and hospitality award winning B&B providing suites for discriminating guests. Surrounded by woodland tracts of The Patapsco Valley State Park, this Victorian era summer mansion has been restored to its country manor atmosphere, and offers unequalled peace and privacy.

Spacious suites, comfy beds, fabulous baked goods and nearly total seclusion give guests the sense of being “away from it all” although only minutes from historic Ellicott City and Catonsville, and only 15 minutes from Baltimore’s Inner Harbor/BWI airport.

The Wilderness is like no other B&B in the area — Come out for a visit and get lost in your dreams..

SUITES

The Wilderness Bed and Breakfast has four beautifully appointed suites. Each suite has a bedroom, a sitting room, a private bath, and engaging views of the surrounding gardens, wooded areas, and wildlife. Select a suite below to find out more details.

The Dugan Suite

The Dugan Suite is a family-friendly suite with a main bedroom (queen size bed) and a 2nd bedroom (which includes a twin bed). The possibility of an additional twin/camp bed is available for those families requiring 2 single beds in the secondary bedroom. The rooms are spacious, filled with antiques and all have views of the extensive woods and gardens surrounding the house. The private bath is large and directly off of the main bedroom. From $160/night - please see Suite Prices for complete details.

  • Maximum Capacity: 4
  • Bathroom: Private Bath
  • Beds: 1 Queen , 1 Twin (possible 2nd twin inflatable mattress)
  • Wifi

The Sullivan Suite

The Sullivan Suite is is a light and airy room filled with early 20th century furniture and a queen sized bed. There is a sitting room and private bath in this suite. The sitting room will accommodate an inflatable twin sized bed if necessary (for children). The room has lovely views of the yard from each window, and a charming bay window in the sitting room. From $160/night - please see Suite Prices for complete details.

  • Maximum Capacity: 3
  • Bathroom: Private Bath
  • Beds: 1 Queen, (possible 1 twin inflatable mattress)
  • Wifi, TV (no cable)

The Blue and Gold Suite

The Blue and Gold Suite is a family friendly suite with a primary bedroom (w/queen sized bed) and a larger secondary bedroom with a twin bed and option for an additional inflatable twin bed. The suite has 6 large windows that provide lovely views of the yard and surrounding woods. The private bath is large, with a tub/shower. From $160/night - please see Suite Prices for complete details.

  • Maximum Capacity: 4
  • Bathroom: Private Bath
  • Beds: 1 Queen , 1 Twin (possible 2nd twin inflatable mattress)
  • Wifi, TV (no cable)

The Patapsco Suite

The Patapsco Suite is on the 1st floor, and easily accessible for those who cannot climb steps. It has a sitting room and a private bath, although the private bath is across the hallway. This suite has a full bed, and the option for an inflatable twin size bed if needed for a child. It has lovely views of the surrounding yard and forest from its 4 large windows. The bathroom, although across the hall, is the most impressive in the house. From $150/night - please see Suite Prices for complete details.

  • Maximum Capacity: 3
  • Bathroom: Private Bath
  • Beds: 1 full bed (possible 1 twin inflatable mattress)
  • Wifi

Suite Prices

Suite Double Occupancy Single Occupancy Additional Guests
Dugan 1 night - $160/night 1 night - $150/night (> 2 guests) $35/person
2 nights - $145/night 2 nights - $135/night $25/person
Sullivan 1 night - $160/night 1 night - $150/night (> 2 guests) $35/person
2 nights - $145/night 2 nights - $135/night $25/person
Blue & Gold 1 night - $160/night 1 night - $150/night (> 2 guests) $35/person
2 nights - $145/night 2 nights - $135/night $25/person
Patapsco 1 night - $150/night 1 night - $140/night (> 2 guests) $35/person
2 nights - $135/night 2 nights - $125/night $25/person

Owner may negotiate an extended stay price (+5 days), however, will be season dependent.

** County (8%) and State (6%) sales tax are added to your bill**

Additional Information

  • Dietary restrictions can frequently be followed if advance notice is provided.
  • Our kitchen is not kosher.
  • Continental breakfast served on weekdays and hot breakfast served on weekends
  • Desserts/treats are always available in the dining room – chocolate is a specialty! Cordials are served in the evenings.
  • Children ages 10+ are always welcome. Please ask about younger children.
  • Generally open April 1st – December 18th. We have some winter availability; please refer to our availability calendar, or call.
  • 3 felines reside in The Wilderness. They are not allowed in the 2nd floor suites but do have free run of the remainder of the house – those with feline allergies please take note!
  • Check in time is 3pm or later. Check out time is 11am. We have some flexibility – please consult with B&B owner.
  • Cancellations: We require 14 days’ notice to cancel without charge. If less notice is given, the entire stay will be charged unless the suite can be rented. A refund will be pro-rated according to the ability to rent the suite for the same period of time.
  • The Wilderness is a smoke-free environment indoors and in the immediate areas surrounding the house (including the veranda, screened porch and stone patio)

Weddings

Due to parking and permit issues, The Wilderness cannot host weddings/receptions/groups events. However, we are happy to have wedding guests stay with us! Our suites are large; 2 suites can accommodate up to 4 family members comfortably. The atmosphere here is serene and private - a nice calm retreat after the big event.

Of course, we also thoroughly enjoy hosting family members/friends for all kinds of special events - baptisms, reunions, birthdays, anniversaries, etc.

We are including some links to local vendors who can supply wedding services for your big day:

Wedding/Reception Sites:
  1. www.overhillsmansion.com  - handles large groups effortlessly, historic mansion with large hall attached
  2. www.elkridgefurnaceinn.com  -  handles large groups effortlessly, historic inn in garden setting
  3. bmanager@rollingroadgc.com  -  handles large groups effortlessly, modern country club atmosphere
  4. www.waysideinnmd.com   -  this site prefers groups of 50 or less, historic home in garden atmosphere
  5. Patapsco Female Institute  -   outdoor site in historic setting – for warm weather months, only

Reviews

Directions

  1. Take I-195 W.
  2. Stay straight and pass Route 295, Route 1, & Route 95 exits.
  3. At top of hill take the MD-166 North / ROLLING ROAD exit toward CATONSVILLE. (bear to right)
  4. Go through three lights and stay on MD-166 heading North.
  5. After sharp right curve, turn LEFT onto MD-144/FREDERICK RD. at light.
  6. Go through one light and turn LEFT onto Thistle Road (Dimitri's International Grille is on corner) The Wilderness, 2 Thistle Road is on the right.
  1. Take I-95 North toward Baltimore.
  2. Take the I-195 E/MD-166 exit- exit number 47A-B- toward BWI AIRPORT/CATONSVILLE. Stay to LEFT.
  3. At top of hill take the MD-166 North / ROLLING ROAD exit toward CATONSVILLE. (bear to right)
  4. Go through three lights and stay on MD-166 heading North.
  5. After sharp right curve, turn LEFT onto MD-144/FREDERICK RD. at light.
  6. Go through one light and turn LEFT onto Thistle Road (Dimitri's International Grille is on corner) The Wilderness, 2 Thistle Road is on the right.
  1. Take I-95 South toward Washington, DC. If coming from north of Baltimore (i.e. New York, Delaware, New Jersey, etc.) proceed through the Fort McHenry tunnel on I-95.
  2. Take the I-695 W exit- exit number 49B- toward I-70/TOWSON.
  3. Merge onto I-695 N/BALTIMORE BELTWAY INNER LOOP.
  4. Take the MD-144/FREDERICK RD exit- exit number 13- toward CATONSVILLE.
  5. Turn west on Frederick Rd/Rte 144.
  6. Turn LEFT onto Thistle Road (Dimitri's International Grille is on corner) The Wilderness, 2 Thistle Road is on the right.
  1. Take I-70 East toward Baltimore.
  2. Merge onto I-695 S/BALTIMORE BELTWAY OUTER LOOP via exit number 91A toward I-95 S/GLEN BURNIE.
  3. Take the MD-144/FRED RD exit- exit number 13- toward CATONSVILLE.
  4. Turn West on Frederick Rd/Rte 144.
  5. Turn LEFT onto Thistle Road (Dimitri's International Grille is on corner) The Wilderness, 2 Thistle Road is on the right.

The Wilderness Bed & Breakfast
offers a tranquil, rural setting for guests seeking to
"get away from it all."

Recipes

  • 6 eggs
  • 1 1/3 C sugar
  • 1 1/2 C garbanzo beans (drained)
  • 2 t baking powder
  • 2 t vanilla
  • 2 C toasted pecans
  • 1/2 C apricot jam
  • 1/2 C dark chocolate chips
  • 2 T butter
Directions:
  1. Preheat oven to 350 deg. Generously grease a deep 9" cake pan (or similar sized pan, I use a fluted 9" torte pan). Set aside.
  2. Place the first 6 ingredients in a food processor and mix well (40-60 seconds). If batter isn't smooth, process in 10 second intervals until batter is smooth.
  3. Pour into prepared torte pan and bake 35-45 mins until cake tester comes out clean. Cool for 10-15 mins. in pan, and then turn out on to serving plate.
  4. Cool an additional 8-10 mins.
  5. While torte is cooling on plate, heat apricot jam in microwave safe container until it is pourable.
  6. Spread jam over top of torte while it is still warm.
  7. Allow torte to cool completely.
  8. Heat chocolate chips and butter together in microwave on 50% power in 30 sec intervals until mixture is smooth and fully melted. Drizzle chocolate over torte. Serve at room temperature. Cake should be served within 24 hours.
Footnotes:
You can use any flavor of high quality jam you like, although apricot melds exceptionally well with chocolate and is a traditional favorite.
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups golden raisins
  • 1 cup chopped pecans (optional)
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9 inch pan.
  2. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 13x9 inch pan.
  4. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
You can also cut this recipe in half and bake in an 8" round pan (a deep pan) and this makes a nice size cake that won't leave lots of left overs. I drizzle with a melted butter cream icing and it's a crowd pleaser every time!
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup raisins (optional)
  • 1 cup toasted pecans (optional)
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
  4. Pour into the prepared pans.
  5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
  • 2 1/2 cups chopped dates
  • 1/4 cup butter
  • 1 cup boiling water
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
Directions
  1. Preheat the oven to 350 degrees F (175 degrees F). Grease and flour an 8"x8" baking dish.
  2. In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
  3. When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended.
  4. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Pour into the prepared pan.
  5. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.
This is not an overly sweet cake, very dense and great taste of dates, very well received at The Wilderness! (one of my personal favorites, too)
  • 2 1/2 cups chopped dates
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 cups cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/4 teaspoon scant orange oil (extract)
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
  • 1 cup quick-cooking oats
  • 1 3/4 cup boiling water
  • 1/4 cup butter or margarine, softened
  • 1/2 cup low fat plain or vanilla yogurt
  • 2/3 cup Stevia by the cup
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1/3 -1/2 cup baking cocoa1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1 cup mini chocolate chips (or more, to your liking)
  • 1 cup chopped pecans (optional)
Directions:
  1. In a bowl, combine water and oats; let stand for 10 minutes. In a large mixing bowl, cream butter and sugars.
  2. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture.
  3. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
  4. Stir in raisins, chips, nuts.
  5. Pour into well-greased muffin tins, fill cups approx 3/4 full.  Bake for 20-25 mins (check with toothpick).
  6. Cool in pan for 5 mins and then remove gently to wire racks and finish cooling.  They freeze well!
Footnotes:
You can use any flavor of high quality jam you like, although apricot melds exceptionally well with chocolate and is a traditional favorite.
  • 1 1/2 C butter
  • 1 8 oz block cream cheese
  • 1 1/3 C white sugar
  • 1 1/3 C brown sugar
  • 6 eggs
  • 1 T vanilla
  • 2 1/2 T instant espresso powder
  • 3 C all-purpose flour
  • 1/2 t baking powder
  • 1 1/2 C chopped dark chocolate (or mini-chips)
Directions
  1. Preheat oven to 325 deg.
  2. Grease and flour a 10" tube pan, set aside.
  3. Cream together first 4 ingredients until well blended.
  4. Add in one egg at a time, and blend well after each addition.
  5. Mix together vanilla and espresso powder in a measuring cup until well mixed and add into creamed mixture - mix well.
  6. Measure flour and baking powder into a large bowl and whisk together well and then add into creamed mixture slowly until batter is well blended.
  7. Stir in chocolate pieces until well blended.
  8. Spoon into prepared tube pan and bake for approx 90 mins (test with cake tester/tooth pick to test for done-ness). Ovens are different - you need to check this!
  9. Allow to cool for 10 mins in pan and then turn out on to serving platter and allow to cool completely. Keep in airtight cake safe - tastes best if made at least 24 hours prior to serving (and can actually be made 2-3 days in advance, just store in cool, dry area in air tight cake safe). Dust with confectioners’ sugar for serving.  This feeds a lot!