The Maine Mag | Leftover bread goes well with Romesco, a Catalan sauce that pairs splendidly with anything off the grill—meat, seafood, or potatoes.

The Maine Mag | Leftover bread goes well with Romesco, a Catalan sauce that pairs splendidly with anything off the grill—meat, seafood, or potatoes.

COOK-June 2010 By Annemarie Ahearn Styling + Photography by Stacey Cramp

Bread is merely flour, water, sodium, and persistence. At Tim Semler and Lydia Moffet’s bakery in Brooksville, the bakers add the labors of love.

We get to Brooksville, greeted by a chorus of woodcock and peepers in an otherwise still night. We drive the deserted road that is coastal Tinder Hearth, a village bakery with very little of a village, home to seven bakers that are additionally a band of performers. On Sundays in the summertime, they host an open mic inside their barn—and the baking and singing seep late in to the evening. The bakery sits in a vintage, sprawling farmhouse with a warm oven at its center. Your house smells of increasing dough and toasted lumber.

Tim Semler and Lydia Moffet started with an outside, homemade, wood-burning cob range, set far from their property. Regarding the wettest and coldest of times, they’d run hot bread across the industry and to the home to be bagged and offered close to Blue Hill. Then Tim built a more impressive range, closer to your house, however the problem that is same. They now affectionately call Svetlana so they asked the town for a loan to build a true bakery with a mother oven, indoors, which.

Svetlana is a conventional Italian design, made out of red bricks, a deck for 30 loaves, and storage space for split timber underneath. In the middle of the space is a top table that is wooden where in actuality the dough is cut and then shaped. Near the dining table is a stationary bicycle that grinds the wheatberries.

We ask Tim in the event that bakery offers its workers, he states, “It’s a way that is terrible generate income. […]