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At Borealis, we strive to make each loaf an edible work of art. Our breads are great because:

 
They are naturally leavened with preferment or starter. No commercial baker’s yeast (except in the French Baguette), no preservatives. Bread the way it should be.
Like traditional European artisan loaves, they are baked on stone hearths in steam-injected deck ovens or in our wood-fired oven.
The ingredients are basic and beautiful: flour, water, salt. To these add other tasty ingredients for a variety of breads: olives, apples and cranberries, rosemary and much much more.
Each loaf is shaped by hand by a baker who takes pride in producing great bread.
They are moist, chewy and crusty.
Good bread takes time and we give it the time it needs. The long, slow natural leavening (12 to 16 hours) enhances the flavor and increases digestibility.

For more detail about our breads visit the Field Guide to Borealis Breads

Basket of bread with baguettes

Traditional Breads for Every Palette - available every day:

Crusty Breads

Classic Baguette (sourdough)
French Baguette (yeast)
Rustic Baguette (whole wheat)
Cheese Ficelle
Cinnamon Raisin
Demi-Baguette
Dinner Rolls
French Peasant
Italian
Multi-Grain
Olive
Pumpkin Raisin
Portuguese Corn
Aroostook Wheat
Rye
Rosemary
Apple Cranberry
Three Cheese Focaccia

Sandwich Sliced Loaves

Aroostook Wheat
Apple Cranberry
Cinnamon Raisin
Italian
French Peasant
Multi-Grain
Olive
Pumpkin Raisin
Portuguese Corn
Rosemary
Rye
3-cheese focaccia