Tuesday, March 11, 2014
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.