Wednesday, June 19, 2013
Earlier this month the editors of Bon Appetit listed their picks for the "10 Best Baguettes" in the country, and Portland's own Standard Baking Company was on the list.
No surprise to residents here, especially those of us who have calculated the best times to pop into the bakery when the line won't be stretching out the door and there might just be a parking spot available. (No, not sharing.)
Now Alison Pray and her cohorts at Standard Baking are being showered with more kudos by Saveur, which is running a piece this month on artisan breads by William Alexander. A sidebar to the article, "American Bread," names the seeded fougasse at Standard Baking as one of the "20 Loaves We Love."
The seeded fougasse, the magazine says, "tastes like the best everything bagel on earth: chewy, fragrant, great with good butter."
Standard Baking was the only Maine bakery to make the list.
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod
Wendy Almeida and her family have a smattering of livestock and a summer garden. After 10 years of her kids being involved in 4-H, she's finally accepted the term "hobby farm" to describe her family's work at sustainable living. These days her morning starts with milking a goat before heading into the office for her day job as an assistant editor for features.
Wendy can be contacted at wea [at] mainetoday.com or on Twitter @wea1021.