Fill out the form the below and help this baker decide what other day I will open the bakery! It really helps me and I want your opinion. So be the driving force that helps make the choice. Fill out the form only if you plan on coming to the bakery during open hours! If you don’t live in the area, please don’t fill out the form.
Bread made the Marathon way
Marathon Bread loaves are rustic, naturally fermented, and built on a foundation of whole grains that come from regionally-sourced quality flours. Built on a foundation of whole grains. Each loaf starts with an approach that yields a loaf with a complex wine like flavor and hearty texture that will last for a week on the kitchen counter.
All Marathon Breads start with a years-old wild yeast starter. The tradition for over a millenia of making bread with a natural leavening yields each loaf with a unique taste. In addition to the natural leavening and fermented yeast, Marathon Bread doughs undergo a long fermentation process to create complex flavors not tasted in the average loaf of bread today.
Natural leavening, whole-grains, and long fermented, Marathon Breads are easier to digest compared to those made quickly with non fermented commercial yeast. Fermenting grains breaks down the hard to digest cellular structures, which makes naturally leavened and long fermented breads kinder to your gut.
Regionally sourced Flour
All Marathon Bread wheat comes hand selected for the best quality
The wheat I use is grown in Maine and regionally. All of my flours come from mills in Maine, Vermont, and New York, where the majority of flours are certified organic and are all natural. By working with local mills, I am getting the freshest flour possible. Marathon Loaves are truly a New England bread.
Bread approached differently
At Marathon Bread, I always wondered if bread could be different while still holding the traditional foundations that have been used for millennia to make great bread. Not being a formally trained baker, I began to research and gather books and articles they way traditional education taught me. Through these I found a common theme in great bread: quality grains. Fresh as possible flour was the core theme to quality bread. The benefits of life, health, and community are obvious when using grains from mills that work directly with farmers and bakers alike. That is why Marathon Loaves are bread done differently. Age old technique, combined with quality grains grown by a community of farmers, leads to breads that defy standards and allows bread to shine on its own, which is better for you, your family, and the community.
Pastries made my way!
At Marathon Bread, the same level of care, ingredients, and local flours go into every sweet treat that is made. From croissants to cookies, all the ingredients are meticulously sourced and crafted with my two hands!
Be in the know and join the email list for all the bread news!
My social media links and email are linked below!
I answer questions best through text and emails. My hands are covered in too much dough to be answering the phone for a call!