My favorite part? Peaking out my window and seeing community - folks connecting over porch pickups, or the Bakery Cart in the summer. People meeting for the first time, or catching up on the latest happenings. That, right there, brings me immense joy.
I’ve always been happiest in the kitchen.
Union St. Sourdough is the dream I always had but never thought could be reality. Until we came home.
I grew up in the kitchen and I recognized the power of good food from a young age - always opting and seeking the unique, the crafted, the boutique. Food connects people. It brings joy. It soothes souls. And the best kind? Simple, wholesome, done well.
I went on to have successful careers in New York City galleries, global nonprofits, and then as an independent business management and operations strategist. But food was always central to my joy and satisfaction. I would bake for my office mates all.the.time. I would go out of my way to find that little bakery I read about. I’d find myself reading food blogs non stop. But bread? No way!
Then came the Pandemic. I was gifted my first starter by a neighbor and sought guidance from a local baker friend-turned-mentor. I made bread. Delicious bread. But didn’t think much of it. It occupied my hands and my mind during those uncertain times.
Fast forward to December 2021 when we (finally) moved home to Maine. Since we were living on a farm, it only felt right to start baking sourdough again. So I did; with a vengeance.
Bagels became my signature. Tangy. Not too chewy. Soft. Flavorful. But I get bored easily, so next was cookies, sweets, bread (again), scones, granola, pancake mix and more. Anything I can make with sourdough, I do. Because, why not?
Formally launched in July 2023, I remain a one-woman-baking-show. I’m deeply passionate about community connection, placemaking and the spirit of creative self sufficiency in my home state that allows me to feed my community with love, passion and sourdough right from my home kitchen under Maine State Cottage Food laws and Food Sovereignty.
So, wether local or visiting, I’m so glad you’re here and I look forward to baking for you soon.
With gratitude, and a whole lot of sourdough,
Bridget Mariner
Owner/Baker
ORGANIC GRAINS ALWAYS.
LONG FERMENTED WHENEVER POSSIBLE.
DELICIOUS & (MORE) NUTRITIOUS.
About Sourdough
(hint! It has some wicked nutritional benefits. Source.)
Digestion
The fermentation process of sourdough bread can lower the amount of non-digestible carbs in the wheat. This can make the bread easier to digest for people, including those with irritable bowel syndrome and mild gluten sensitivity.
Nutritional Value
Whole-grain breads naturally contain calcium, iron, and zinc. However, bread also contains phytates, which block absorption of these minerals. Sourdough bread's fermentation process helps break down phytates, so the minerals in the bread are easier for the body to absorb.
Low glycemic Index
Sourdough bread has a lower glycemic index (54) compared to commercial bread (71). That means sourdough bread does not raise blood sugar levels as rapidly as refined white bread.
Fewer Preservatives
Unlike with commercial bread, sourdough baking reduces the need for preservatives because of the fermentation.
Healthy Bacteria
Sourdough starter naturally contains prebiotic and probiotic bacteria. Although the probiotics are largely destroyed by the heat when the bread is baked, the prebiotics remain. These nutrients support your gut health.