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Three of the Best Bagel Joints in the Country are Here in Maine Maine has a lot of national accolades already -- some of the best coastal views in the country. The best lobster in America. The best blueberries in the country. And now, we can add another one to the list -- bagels. The best part? It's not even our own opinion amongst Mainers -- it's just a flat out fact now, after Food & Wine Magazine listed out their Best Bagel Places in America, and Vacationland ended up scoring THREE spots inside of the Top 10! According to Channel 8 WMTW, those three bagel spots inside of Food & Wine Magaz...

The mothers of the baking world, sourdough starters worth celebrating too Meet the cultures, also known as 'mothers,' that are behind the local breads you love. Share Ten-month-old Sandy Winthrop inspects a loaf of his mom Kate Whittemore's homemade tahini-wheat sourdough a few days before Mother's Day. Whittemore gave some of her same sourdough starter to Rose Foods owner Chad Conley, where it's used to make the bagels. Brianna Soukup/Staff Photographer Meet Zola: She’s bubbly, vivacious and adaptable. She’s a romantic, but she excels at science, too. Zola is a networker, with a specia...

Earlier this week, The So while we quietly let those two states feud, we’re going to focus on another recently published story: Food & Wine‘s “The Best Bagels in America,” which happened to highlight a much-loved Massachusetts bagel shop. The list included Bagelsaurus, a Cambridge destination that, pre-COVID, garnered long lines on weekends and slings truly excellent bagels. (The shop now offers pre-ordering with a designated pickup time.) Food & Wine‘s senior editor David Landsel described the shop’s bagels as “something that looks traditional, with the perfect crust and che...

Food & Wine magazine includes three Maine bakeries on its list of 'The Best Bagels in America.'

Share Alison Pray, founder and co-owner of Standard Baking Co. in Portland, taste-tests bagels at the Portland Press Herald. Staff photo by Gregory Rec The judges were swift and severe. After getting their first look at the bagels lined up in the center of a conference room table in the Press Herald newsroom, they immediately dismissed the anemic ones on the end because they looked as if they hadn’t spent enough time in an oven. Some judges refused to acknowledge that they even were bagels, labeling them “bread with holes.” They were “just not even worth talking about,” one judge d...