We use traditional methods to unlock nutrition from Maine-grown whole grains. Culturing, fermenting, scalding, soaking, and sprouting help us produce breads that provide balanced energy and taste great. Flour, water, salt and time combine to highlight the natural sweetness of whole grains. We love to bake and hope you love our breads.
 

About the Bakers

Jeff and Lisa met at the Kneading Conference in Skowhegan, Maine.

After a decade of field archaeology and food service work, Lisa ran the Saxapahaw Village Bakehouse in central NC prior to relocating to Maine. 

A former production baker, Jeff instructs bread making for the School of Natural Cookery and is active within the Maine farm and food scene.

Their mutual love of bread making spawned Brazen Baking. 

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