#portland-bakeries

#portland-bakeries

Contrast is at the center of many popular culinary trends. There's also a strong emphasis on contrasting textures within a single baked good. For example, soft milk breads and laminated doughs that have been hard-baked create exciting combinations.

The bresaola panini layers paper-thin cured beef, Parmigiano-reggiano, and shaved fennel on ciabatta for a balanced bite of salty, sharp, and crisp.

A 60-gram slice of sourdough contains about 6 to 8 grams of protein, comparable to an egg, and is likely to leave you feeling fuller.

At Jersey Mike's Subs, we're all about quality. What makes a Jersey Mike's Sub so good? It's the ingredients! High-quality meats and cheese sliced in front of you, store-baked bread, and the authentic taste - served Mike's Way.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

Franz Bakery produces up to a million buns per day, showcasing its manufacturing capabilities through free factory tours that attract school groups and adults alike.

L'Appartement 4F's croissants, regardless of size, are rolled by hand and are known to contain more butter than a classic croissant recipe, resulting in a richer flavor.

Edami specializes in manoushe, traditional flatbreads baked fresh and topped to order, with a menu that includes classics such as zaatar and akkawi jibneh.

Le Creuset is a favorite for many home chefs due to its beautiful colorways, timeless design, and durability, despite its high prices.

On May 2, 2025, arts and cultural organizations across the country received notifications that grants and funding promised by the National Endowment for the Arts were being rescinded. This was part of a larger initiative by the Trump Administration to dismantle not just the NEA, but also other arts advocacy programs including the National Endowment for the Humanities and the Institute for Museum and Library Services.

Miel on Warren Street in Fitzrovia is run by pastry chef Shaheen Peerbhai, who sources ingredients from France and is known for its striped hazelnut gianduja croissant.

If freshly baked focaccia is one of your vices, you'll want to check out Liguria Bakery in San Francisco. This Italian-owned bakery has been open since 1911, and not much has changed about the location since. It's placed on a modest street corner, has large vintage windows, and the interior is small with just enough room for customers to line up and place their orders.

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

The tomato soup is silky smooth and appreciably tangy, providing pure comfort food for watching an away game on a rainy day, especially when paired with a grilled cheese.

As a European immigrant in New York City, I remember a time, at least 20 years ago, when American bread and pastries, bagels aside, felt nearly inedible. Sourdough was not a thing. Croissants or any kind of viennoiseries were a punchline. There were regional specialties, sure, but broadly speaking, bread culture in New York was bleak.

On Saturday, January 10, approximately 10-15 protesters wearing inflated frog costumes performed a not-very-synchronized dance beneath the bright lights of the South Portland Immigration and Customs Enforcement (ICE) facility. Heralded on a flyer as the "Original Frog Dance" the loose choreography-set to "We're the Frogs," an AI-created ballad by local lyricist Delanae Elle Eanaled-lasted just over three minutes. An organizer with the Frog Brigade, Will-also known as "Ribbit Wrangler"-told the Mercury that the costumed dancers had practiced only that day and for "not very long." The performance consisted of "moves someone could make in a frog costume."

Ilcha, a Korean restaurant in the Marina that's been lauded for its fried chicken, is closing after Valentine's Day, and the SF Business Times has news of its replacement. Coming soon to 2151 Lombard will be Kava, a restaurant serving Nepalese, Himalayan, and Indian cuisines, from Nepalese owner Kamal Kandel of North Beach's Yarsa Nepalese Cuisine. The menu, which will have some similarities to Yarsa, will feature Nepalese curries, momos, chaat, tandoori, and biryani dishes.