The bakery will be closed Tuesday July 30, Friday August 2nd, and Tuesday August 6th. I will reopen Friday August 9th. You should go on vacation too!
Bread made the old way
Marathon Bread loaves are rustic, naturally leavened, and built on a foundation of whole grains that come from locally-sourced quality flours. Built on a foundation of whole grains. Each loaf starts with flour, water, and salt.
All Marathon Breads are leavened with 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, Marathon Bread doughs undergo a long fermentation process to create complex flavors not tasted in the average loaf of bread today.
Naturally leavened, whole-grain, and long fermented, Marathon Breads are easier to digest compared to those made quickly with commercial yeast. Fermenting grains breaks down the hard to digest cellular structures, which makes naturally leavened, 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!
My social media links and email are linked below!
Run free, eat bread!
Proudly powered by bread and Weebly