Borealis Breads

Leading the Renaissance of Maine Grain


Book Description

Spreading the gospel of good bread and locally sourced ingredients

Borealis Breads spreads the gospel of good bread. Jim Amaral has worked with area farmers to grow custom grains and become a vibrant part of Maine’s foodscape. This collaboration is a book about the renaissance of Maine grains, the art and science of sourdough, recipes from the bakery’s twenty-fiveyears, how they made it to this point in Maine’s agricultural life, and where the farmers, millers, and bakers will take us in the future. Recipes include Rosemary Hazelnut Bread, Lemon Fig Loaves, Maine Seaweed Focaccia with Garlic, White Wine Mussels, Caprese Baguette Paninis, and many more.

About the Authors

Cynthia Finnemore Simonds owned a catering firm for many years and is the author of three previous cookbooks: Fresh Maine Salads, Superb Maine Soups, and Delicious Maine Desserts, and for two years she hosted "Fresh to Flavorful," a cooking show on MPBN, the Maine PBS affiliate. She lives in Newcastle, Maine.

Jim Amaral, owner of Borealis Breads has been exploring the art of sourdough baking for more than two decades, pioneering the use of locally grown grains and Maine milled flours. One of the founding artisan bakers in Maine, his company enjoys enormous popularity and recognition in the region.