European-Style Breads and Pastries
EVERGRAIN BREAD COMPANY specializes in artisan breads and pastries crafted in the European tradition. Our mission is simple — produce an honest loaf through the use of quality ingredients and the age-old method of long fermentation. Avoiding the short-cuts and pre-mixed ingredients used by many American-style bakeries, we invest our time and skills to evoke the fullest flavor from the grain.
We hope you will become as passionate about good bread as we are.
About Us
Head baker Douglas Rae developed a passion for baking bread at a very early age. Raised in a family of home bread-bakers, he quickly dove deeper into the science and art behind baking bread through a personal library of books he collected. By the time he entered high school, he had built an Alan Scott brick oven in his backyard for baking small batches of bread. And during the summer before his senior year, he interned at Little Notch Bakery in Southwest Harbor, Maine.
Douglas attended Johnson & Wales University in Providence, R.I. where he earned an associate degree in bread and pastry and a bachelor degree in food service entrepreneurship. While at Johnson & Wales, Douglas worked alongside artisan bakers on the east and west coasts of the U.S. He also spent time in Paris observing the masters at work.
Breads
Baguette — traditional French bread
Campagne — rustic French sourdough loaf
Country French — simple rustic French loaf
Miche de Meteil — hearty round loaf made of whole wheat and rye flours Raisin Walnut — flavorful loaf packed with walnuts and California raisins, sweetened with a hint of honey
Semolina Sourdough — sourdough with semolina flour and rye flour
7-Grain — pan loaf made with an organic mix of 7 grains, and a touch of honey
Vermont Sourdough — mild sourdough loaf enriched whole wheat flour
Pastries
Croissants — plain, almond, and pain au chocolate
Cookies — ginger molasses, mocha chocolate chunk, oatmeal raisin, peanut butter, and snickerdoodles
Muffins — Maine blueberry, Bran
Scones — Cranberry/Orange and Blueberry/Lemon
Sun Buns — rolled and baked in cinnamon flour
Savory Items
Croissants — Ham and cheese, Spinach and Feta
Scones — Goat cheese, walnuts and onions
Focaccia Pizza — various toppings by the slice
Sandwiches, Soups and Quiche