“One very important ingredient in all of Rosemont’s baking is the individual baker’s contribution to our hand crafted products.” – Scott Anderson, Co-owner at Rosemont Market & Bakery
Walk into our Stevens Ave. Headquarters at any time of the day and you’ll be hit with the sweet aroma of freshly baked breads and pastries. Our fearless baking leader, Violet, instills passion and an artisanal craft that results in our team creating extraordinary sweet and savory baked goods.
Bread is a simple product made from flour, water, salt and some form of leavening. As with everything we do at Rosemont, the ingredients are key. When you buy 2,000 pounds of flour every week, you want to feel good about the product it turns out and about where it’s coming from. We source our ingredients as close to home as possible, and we look for consistent, high quality product and balanced company values. Our relationship with Maine’s own Maine Grains is an example of this work.
Ingredients for making good breads also include a lot of intangibles, like skilled, well-trained bakers with a firm grasp of technique. And when you bake seven days a week, hand portioning and hand shaping over a dozen varieties of traditional breads, things like temperature fluctuations and care taken in transporting the product from the baker’s table to a customer’s kitchen, mean that you are making small adjustments all the time. In small production artisanal baking, everything is organic in nature and the human element is always present.
In addition to our bakery department, the pastry team at Rosemont proudly produces classic pastry items such as pound cake and fruit pie. Bakery department Manager Violet Jones and Pastry Team Lead Gabrielle Michaud have developed our recipes through years of research and tireless dedication to crafting the tastiest quiches, quick breads, croissants, cakes and pies in Maine. Our community-loved pastry products can be found only in Rosemont’s markets.
Whole Wheat Sourdough The whole wheat sourdough is similarly mild, with a one-day ferment. It incorporates a seven-grain mix as well as Maine-grown-and-milled flour. As with all sourdoughs, the crust should be dark with caramelized flavor while the crumb exhibits irregular and glossy gluten structure. This is probably the heartiest bread we make in the bakery.
Sourdough Boule Making the sourdough boule is a humble pursuit of the perfect loaf. The method used is the oldest method and, we contend, the best. Long before commercial yeast was available, this was the only way bakers baked. We start the process by propagating the wild yeast on day one. On the second day we mix the dough and allow it to ferment for around six hours, at which point we shape it and retard it. On day three we bake off the finished loaves. This long (nearly 24 hour) fermentation allows for plenty of acetic and lactic acid development, which creates the well-known sour flavor of traditional sourdoughs. Another benefit of this process is the long shelf-life of the bread. The crust should be darkened and slightly reddish by the sugars in the dough. The crumb is moist and filled with air holes from all of the gases released during baking.
Baguette Our baguette is made in the classic French style, the defining features of which are both the shape and texture. The crust is crisp and dark while the crumb (the inside of a loaf) is creamy and soft. The baguette process is one of the shortest we employ in the bakery, taking about six hours from mixing bowl to cooling rack.
Scala Our scala bread might be our simplest bread. It is made specifically for use as a sandwich loaf, which is why the crumb is tight and airy (so your jelly won’t fall into your lap). We use a pre-ferment for both the semolina and whole wheat versions of our scala. The added fermentation time from the pre-ferment (also called a “biga”) gives the loaves more complex flavor as well as a longer shelf life.
Other items we bake fresh each day include: bagels, cinnamon raisin bread, blueberry muffins, and scones.