AND
AND TELL
AND TELL 4@YOU ABOUT THE FILM FESTIVAL GOING ON THERE RIGHT
NOW.
NOW.
NOW. >>>
NOW. >>> WE ALL HAVE DIFFERENT
TASTES WHEN IT COMES TO FOOD.
SOME PEOPLE LOVE BROCCOLI OTHERS
DON'T WANTED TO TOUCH THEIR
PLATES.4@
PLATES.4@
PLATES.4@ AS SO GOES FOR ANY DISH YOU'D
WANT TO NAME.4@
, BUT THE FOOD THAT JUST ABOUT
EVERYONE LIKES IT MIGHT WELL BE
BREAD.
BREAD.
BREAD. JOE, WHO WRITES4@ EXTENSIVELY
ABOUT FOOD IN MAINE AND IS THE
HOST OF A FOOD, PODCAST JOINS US
WITH HIS FAVORITE BREAD
PRODUCTS IN THE STATE.
IT WAS AN EASY PROMPTED ME 4@TO
ASK WE ARE NOW LIVING IN THE
GOLDEN AGE OF BREAD.4@
>> THAT'S 4@ABSOLUTELY A FAIR
STATEMENT.
STATEMENT. THAT'S WHY WE ARE ACTUALLY ABLE
TO BREAK DOWN INTO SIX
CATEGORIES4@ THERE IS ENOUGH
PLACES TO FILL THE CATEGORIES4@
>> WE COULD DO AN ENTIRE
SEGMENT JUST ON BREAD.
LET'S TALK ABOUT BREAD AND ITS
COUSINS AND WE WILL BEGIN WITH
PIZZA.
PIZZA.
PIZZA. YOU REALLY LIKE -- IN BELFAST
WHAT'S SO GREAT?
>>4@ MEANWHILE IN BELFAST 4@IS
NAME OF A RESTAURANT IN BELFAST
IT REMINDS ME OF THE PIECE THAT
I ATE IN ITALY4@ WHETHER CRUST
HAS A SOURDOUGH.
YOU REALLY GET 4@THE LABOR OF
THAT.
THAT.
THAT. LIKE THE FERMENTATION4@ AND YOU
CAN TELL IT'S REALLY GOOD WATER
AND SALT AND FLOUR.
YOU4@ REALLY -- MOST4@ PIZZA IT
FAIR ENOUGH TO SAY4@ IT TASTES
GOOD BUT YOU DON'T REALLY
NOTICE THE FLAVOR OF THE DEAL
BECAUSE THE TOPPINGS ARE SO
INTENSE.
INTENSE.
INTENSE. IN BELFAST THAT'S THE SHINING
STAR. 4@
STAR. 4@
STAR. 4@ EVERYTHING'S DELICIOUS.4@
EVERYTHING'S DELICIOUS.4@ >> LET'S MOVE ON TO CROISSANTS.
EVERYTHING'S DELICIOUS.4@ >> LET'S MOVE ON TO CROISSANTS.@
YOU4@ LIKE THEM IN PORTLAND.
>> I FEEL LIKE IF YOU LIVE IN 4@
PORTLAND I AM PREACHING TO THE
CHOIR.
CHOIR.
CHOIR. IF
CHOIR. IF YOU'VE EVER HAD A CROISSANT
THERE -- IT THERE NOW.
IT'S ONE OF 4@THOSE THINGS --
1000 4@LAYERS IT SO BUTTERY4@ A
IT'S ONE OF 4@THOSE THINGS -- 1000 4@LAYERS IT SO BUTTERY4@ A@
RICH AND LIGHT AND FLAKY.
ON THE WEEKENDS THEY DO A
MUFFIN AND 4@CROISSANT TOGETHER
I'VE NEVER BEEN THERE ON THE
WEEKEND.
WEEKEND.
WEEKEND. I'M TOLD IT'S RIDICULOUS.4@
>> LET'S GO TO THE4@ SUBCATEGOR
OF THE DONA.
YOU CHOSE A CRAWLER4@ FROM WILL
>> A LOT OF PEOPLE WITH DONU4@T
ARE EXPECTING ME TO GO A
CERTAIN DIRECTION AND I
PIVOTED.
PIVOTED.
PIVOTED. YES, THE 4@CRAWLER, IS ONE OF T
BEST THINGS 4@I'VE BEEN IN MAIN
THEY ARE WARM OUT OF THE FRYER.
SE4@VERAL 4@LAYERS. THERE AREA
THE INSIDE SWEET, CRUNCHY ON
THE OUTSIDE.
THE OUTSIDE. MELT IN 4@YOUR MOUTH LIKE IT
SHOULD BE. 4@
>> THE IDEA WARM RIGHT OUT OF
THE DRYER.
THE DRYER. >> IF YOU ARE LUCKY ENOUGH TO
GET THAT.4@
GET THAT.4@ IT'S GREAT.
IT'S GREAT. IT'S A GREAT CAFE.
IT GOES ALONG WITH OUR OTHER
ENTRIES THAT SERVE COFFEE AS
WELL.
WELL.
WELL. >>
WELL. >> ONTO 4@A BAGEL YOU LIKE.
>> THE PURPLE 4@HOUSE BUILT4@
KRISTA, IS ANOTHER ONE IS
STAPLE I THINK EVERYONE KNOW
SHE DOES 4@GREAT WORK.
I LOVE THE MONTRCL STYLE
BAGEL.
BAGEL.
BAGEL. THERE IS A LOT OF GREAT BAGELS
NOW.
NOW.
NOW. NEW
NOW. NEW YORK STYLE SOFT AND CHEWY.
I LIKE THE WOOD FIRE CRUNCHY. I
TH4@INK KRISTA, 4@DOES IT
BEAUTIFULLY.
BEAUTIFULLY. SHE HAS A DARK CHOCOLATE SEA
SALT BAGEL THAT I 4@GET WITH
CREAM CHEESE.
CREAM CHEESE. I DON'T EVEN BOTHER WITH
SANDWICHES.
SANDWICHES. I AM SIMPLE I JUST WANT A BIG
COFFEE4@ AND THAT BAGEL WITH 4@
CREAM CHEESE IT'S SO GOOD.4@
>> FOR THE PASTRY PIE THAT
REALLY STOOD OUT WE MOVED TO
TANDEM BAKERY IN PORTLAND.
>> YES, ANOTHER -- SHE'S BECOME
A HOUSEHOLD NAME IN PORTLAND AT
LEAST AS FAR AS BAKED GOODS.
IF YOU'VE EVER HAD HER, THIS 4@
BROWN BUTTER PIE SHE DOES IS
ONE OF THE GREATEST A PERSON
COULD EAT.4@
COULD EAT.4@ SHE DOES BISCUITS AND BASICALLY
WHAT I LIKE TO CA4@LL IT BISCUI
BUTTER AND JELLY SANDWICH.
THE LOAD IS GET 4@BREAKFAST
SANDWICH KIND OF ESSENTIALLY.
IT'S BASICALLY THIS RIDICULOUS
BISCUIT FILLED WI4@TH A TON OF @
BUTTER AND JELLY.
THAT'S HOW YOU EAT IT.
>> LET'S END WITH BRAD.
YOU CHOSE FOR A GREAT BREAD THE
BAKERY IN BEDFORD.
>> 4@NIGHT MOVES.
A LOT 4@OF BAKERY PEOPLE KNOW 4@
ABOUT BUT NIGHT MOVES IS GREAT
BECAUSE IN BELFAST4@ FULL-CIRCL
THEY DO THINGS THE OLD WAY.
THEY GET THE GRAINS IN THE 4@MA
FLOUR. IT'S4@ NATURALLY
FERMENTED.
FERMENTED. THEY DON'T USE ANY 4@WHITE FLOU
FERMENTED. THEY DON'T USE ANY 4@WHITE FLOU@
THEY DO TWO KINDS OF RY.4@
YOU CAN JUST TASTE HOW MUCH
WORK GOES IN FOR THE FIRST TIME
I HAD IT WAS THAT DRIFTERS AND @
THEY WERE SERVING IT WITH THEY
BUTTER. SEAWEED RUSTIC4@
DELICIOUS BREAD.
DELICIOUS BREAD. >> REAL QUICK I HAVE A FEELING4
WE HAVEN'T PEAKED.
WE ARE GONNA HAVE BETTER BREAD
AHEAD OF US IN THE YEARS TO
COME IN MAINE.
>> YEAH, I AGREE.
EVERY -- PEOPLE WANT TO ONE UP
THE NEXT PERSON.
A LOT OF THESE ARE IN 4@THE
SOUTHERN MAINE AREA.4@
4@
THERE
THERE IS
THERE IS -- AS LONG AS PEOPLE LIKE BREAD AND THEY'RE EATING
DONUTS WE WILL CONTINUALLY GET
BETTER AND BETTER AND DIFFERENT
STYLES TO CHOOSE FROM.4@
>> I DON'T THINK THAT TREND IS
TO GO AWAY ANYTIME SOON.
IF YOU WOULD 4@LIKE TO SEE THE
WHOLE IS AGAIN OR FIND OUT MORE
ABOUT THE WRITING OR