Bakery Crawl in Portland, Maine

A Nibble Here, A Nibble There, A Little Nibble Everywhere

I’ve mentioned before that I’m very fortunate to have children living in “Foodie” destinations and Portland, Maine is no exception. On a recent visit to see our daughter, Rebecca, we did a Bakery Crawl- how perfect is that! We hit 6 bakeries – all wonderful in their own way. Who knew that in a city of 68,000 we would find so many great places and I’m sure there are more to discover in future visits.

Are you ready to go on the Crawl with me? Let me share with you the highlights!

First stop, right around the corner from Rebecca’s home is The Holy Donut https://theholydonut.com/

They have a great selection of interesting flavors- my personal favorite is the chocolate with sea salt and Rebecca is partial to the gluten free lemon poppy seed.

Next on the list was the Standard Baking Company. http://standardbakingco.com/

standard-2

The Standard Baking Company specializes in artisan breads and classic pastries. The baguette has a wonderful crust and I also sampled an apricot almond galette- a rich almond pastry filled with apricot jam- delish!!

Third up was Aurora Provisions ( a name close to my heart) auroraprovisions.com/, a place perfect for a great cup of coffee and a small bite. Try the cinnamon bread puffs- you won’t be sorry!

cinnamon-puff

It was a great sunny (but cold) day in Portland so we visited the Lighthouse and then hopped a ferry and took a 4 mile walk around Peak’s Island. That made me feel justified in continuing “The Crawl”- wouldn’t you feel the same?

img_3830

So, back in town, it was on  to Tandem Coffee and Bakery, http://www.tandemcoffee.com/bakery. Tandem is in a converted garage- so fun to see re-purposed buildings!

We sampled two very interesting flavored classics- a banana bread with black sesame and a shortbread cookie but made with rye flour and also rolled in black sesame seeds. You know something’s special when the flavors remain with you long after you’ve eaten it. So stay tuned for a future post when I recreate the rye shortbread for you.

Four down and the last two to go.

Two Fat Cats Bakery, twofatcatsbakery.com , offers homestyle american cookies, cakes, and pies. They are famous for their Whoopie Pies and rightly so!

 

And finally- a short drive to South Portland brought us to Scratch Baking Company, www.scratchbakingco.com

What a way to end our day…the aromas of freshly baked breads surround you as you walk through the door. Stuffed to the gills we decided to make our purchases and save them for breakfast the next day. The whole wheat sour dough English muffins are simply the best! I’m going to put in a special request to have some brought to me on Rebecca’s next visit home.

So that ended our Bakery Crawl adventure- but I’m so looking forward to returning and sampling more!

 

Zucchini Apricot Muffins or Tea Bread

2015-04-25 13.44.16Zucchini, Zucchini, Zucchini !!!

These are heavenly for a weekend breakfast with friends

Zucchini and Apricot Muffins or Tea Bread

Heat oven to 350; Spray a muffin pan or  8×4 loaf pan with non- stick baking spray

INGREDIENTS:

1 cup (5 oz ) All Purpose flour

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ tsp cinnamon

¼ cup plus 2 TBS dried apricots, diced (2 oz)

¼ cup plus 2 TBS walnuts, toasted and chopped (1.5 oz)

1 large egg

6 TBS (3 fluid oz) canola oil

¼ cup plus 2 TBS sugar (2.6 oz) ¼ cup apricot preserves (2.5 oz)

1 ½ cup grated zucchini (6.25 oz)

2 TBS sugar for sprinkling on top

METHOD:

Whisk together flour, baking soda, baking powder, salt and cinnamon. Set Aside

In a small bowl, combine dried apricots and walnuts. Lightly dust with flour. Set Aside.

In a large bowl, whisk eggs, canola oil, apricot preserves and sugar until completely combined.

Gently fold in zucchini.

Fold in flour mixture and stir until completely combined

Add apricots and walnuts.

Pour batter into prepared loaf pan; smooth top and give a healthy dusting of sugar.

Bake until firm to the touch and tester comes out clean- about 15- 18 minutes for muffins, 30-35 minutes for tea bread

Yield: 9-10 muffins, or an  8×4 inch loaf