Maine Bakeries Using Locally Grown Grain

The Food & Dining section in today’s Press Herald features a story on how Maine bakers like Standard are increasingly using locally grown grain into their products.

At Standard Baking, the staff makes breads with local wheat, including a round miche loaf made with 100 percent Maine flour. Standard also sells a scone made with local buckwheat. On the drawing board is a Danish that will contain some Maine wheat, enough to add back some of the nutrition taken out of conventional white flour. Ultimately, Pray would like to switch to Maine-milled flour in 80 percent of her pastries.

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