Night Moves, Best Bread Bakeries in America

The Food Network has named Biddeford-based Night Moves Bread (website) to their list of the Best Bread Bakeries in America.

Though baker Kerry Hanney’s bread baking style is rooted in European tradition, the flours she uses are all from Maine-grown grains, particularly rye (Maine has the same growing zone as many European countries associated with rye.). Before opening Night Moves Bread in Bitteford, a coastal town about 25 minutes south of Portland, she made a name for herself with those rye-based loaves. Try the Baltic rye, a slowly fermented sourdough loaf made with 100% rye freshly milled in-house and sprouted rye berries as well as local ingredients such as blackstrap molasses, coffee grounds from Speckled Ax and beer from Banded Brewing Co. For another regional taste, opt for the Anadama, a New England-style cornmeal bread made with nixtamalized corn — Hanney uses buttery, sweet Abenaki flint corn — and black strap molasses. The bread is also served at top restaurants around Portland.