Today she sells her breads (along with pies and cookies) to many of Portland’s best restaurants, as well as at grocery stores and farmers' markets.įor the first few years, Hanney did all the baking, with help from her mom on delivery days. She moved to Maples, a bagel bakery just outside of Portland, using the space and ovens after hours and often late into the night. She soon started selling breads to other restaurants around Portland, and within three months, she needed to find a bigger space to keep up with demand. Hanney started out baking bread in her home oven, selling loaves to local beer maker Oxbow Blending and Bottling, for serving in their taproom. Night Moves has been open for a little more than five years. Virgin Islands. Just prior to starting Night Moves, she spent almost two years at Scratch Baking Company, one of New England's can't-miss bagel shops. Hanney first learned to make bread at the International Culinary Center in New York, and she later did stints at bakeries in Portland, Martha’s Vineyard (developing the bread program at Morning Glory Farm), and St. I mentioned that when I had more time I wanted to come hang out and watch her bake, and maybe take some photographs if I did. The bread - her country sourdough - was as good as it had appeared in the photo, and she and I became instant friends in the way that fellow bread bakers tend to do. (It’s the best food town in New England by a nautical mile.) So I reached out to Kerry and mentioned that I planned to get myself up there ASAP to try one of her loaves, and that I wanted to meet up to learn more about her and her fledgling bakery operation. Portland is just a couple of hours drive from my home in Boston, and I’m there often. The loaf was the creation of Kerry Hanney, founder of Night Moves in Portland, Maine. It was exactly the sort of loaf that I aspire to produce every time I bake myself. Moreover, I could tell, without even seeing it on the inside, that it would be delicious. ![]() I was smitten, and not merely because it was a beauty to behold as a sourdough bread baker myself, I knew immediately that this was a bread made with skill and exacting care. It was a lovely loaf, its flour-dusted crust a deep, ruddy mahogany, with a giant, almond-shaped eye across its back whose glossy, textured iris revealed every shade of brown from hazel to buff. Or more accurately a photograph of a single loaf of sourdough bread, one that I encountered on my Instagram feed a few years ago. Today, Andrew Janjigian highlights the work of a talented Maine baker.įor me, this story began with a single loaf of bread. You'll find tools, inspiration, and confidence to experiment and master what is perhaps the simplest, and the most complex, of baking genres: artisan bread. ![]() Our Artisan Bread series explores the world of professional-level bread baking and brings you more resources and guidance around how to hone your skills at true hand-crafted bread.
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