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Baking workshops at Somerset Grist Mill showcase real bread, economy

Locally sourced foods are building a solid food movement in Maine, said those leading discussions at the Skowhegan events.

BY DOUG HARLOW -MORNING SENTINEL

SKOWHEGAN — Baking bread is not just about baking bread. It’s about sourcing ingredients, finding out what customers want, marketing, promoting, location and sales.

And it’s about a burgeoning food movement in Maine in which farmers, growers, bakers, brewers and consumers come together for quality products that taste good and are good for you.

All that was part of the message during baking education workshops this week sponsored by the Maine Grain Alliance.

Each new baker is like a new seed sown into the revival of real bread, baked and sold locally, no matter where you live in Maine, said Dusty Dowse, a University of Maine professor, baker and facilitator of this week’s workshops at the Somerset Grist Mill inside the old county jail in downtown Skowhegan.

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