bake - June 2016 - 8

personality

Alison Pray
For Standard Baking Co., the pride and joy of Portland, Maine,
for the past two decades, staying ahead of the crowd means
everything from incorporating local grains in their popular
breads to avoiding the urge to spread themselves too thin in
search of wholesale customers.
This successful New England bakery provides a pertinent
example of this wise approach through its ongoing strategy
toward wholesaling. One van. One eight-hour driving shift per
day. Standard Baking keeps wholesaling as simple as that.
"Having our bread come out of the oven the same day it is

What is notable about Standard Baking's wholesale strategy is

served is huge," says Alison Pray, who founded Standard Bak-

that, even though Boston is just two hours to the south, James

ing in 1995 with her husband, Matt James. "That is always the

and Pray choose to serve wholesale customers exclusively to

way we operated."

the north. Brunswick, Maine, located about 30 miles north of
Portland, is the farthest destination where they deliver. "That

Hand-crafted and baked throughout the day in a 12-ton, stone

model is good for us because of the density of population

deck oven, breads include traditional French baguettes, hearty

around us," Pray says.

German Vollkornbrot, fragrant focaccia and all-organic miche
(made from 100 percent Maine-grown and milled whole grains).

After moving into its current location in 1999, Standard Bak-

Hand-rolled croissants, pain au chocolat, brioche and scones

ing saw its business triple over the next decade. The owners

are prepared in plain view in the open production bakery and

are pleasantly surprised by the current size of the business

often served warm from the ovens.

because "really from the beginning, we have been trying to
control growth," Pray says. "A lot of hiring and training has to
happen while you are maintaining production. We also knew if
we took on took much wholesale, we wouldn't be able to continue to serve customers the way we wanted."
Recently, Standard Baking has committed to local grains in a
big way. Standard Baking uses unbleached wheat flour and
certified 100% organic wheat flour. All whole grains and whole
grain flours are certified 100% organic and sourced from farms
in Maine and Quebec when available. The bakery's naturally
leavened breads are made with its own organic starters.
Standard Baking toasts grains and various nuts prior to adding
to other bread doughs, providing many distinctive flavors. "We
are always trying source heritage varieties of grain from Maine
and Vermont," says Pray, who was nominated for Outstanding
Baker in the United States in 2015 by the James Beard Foundation. "We are sourcing varieties that have distinct flavor properties and can be grown locally. Buckwheat, corn, rye and wheat.
Farmers love these grains. It's what excites us."

08 < JUN 2016 | bakemag.com


http://www.bakemag.com

bake - June 2016

Table of Contents for the Digital Edition of bake - June 2016

bake - June 2016
Editor's Note - The Wholesale Issue: A super opportunity
Table of Contents
News Bites - Ardent Mills Showcases Pizza
Baxter Awards Grant
Cake Boards for Culinary Students
Solutions to Reduce Saturated Fats
Personality - Alison Pray
Management - The Age of Overregulation
Labor Front - Filling the Skills Gap
Ingredients - There’s An Almond for That
Equipment - The Right Mixer for the Job
6 steps to glory
Selling to supermarkets
Back to school
Functional Flours
Italian Pastries
Boutique Bakeries
Cafe - From Light to Decadent
Better-For-You Beverages
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - June 2016
INTRODUCCIÓN - Pasos para el éxito
INTRODUCTORY LETTER - Steps to Success
PASTELES Y DECORACIONES - La diversificación de sus productos
PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
Acentuando con Sabores y Colores
Preferencias Regionales
La Conexión con la Salud
PERFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
BREAD AND BAKING - Whole grains: the next big thing
Accenting with Flavors and Colors
Regional Preferences
The Health Connection
PROFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2016 - bake - June 2016
bake - June 2016 - 2
bake - June 2016 - Editor's Note - The Wholesale Issue: A super opportunity
bake - June 2016 - 4
bake - June 2016 - Table of Contents
bake - June 2016 - Solutions to Reduce Saturated Fats
bake - June 2016 - 7
bake - June 2016 - Personality - Alison Pray
bake - June 2016 - 9
bake - June 2016 - Management - The Age of Overregulation
bake - June 2016 - 11
bake - June 2016 - Labor Front - Filling the Skills Gap
bake - June 2016 - 13
bake - June 2016 - Ingredients - There’s An Almond for That
bake - June 2016 - 15
bake - June 2016 - Equipment - The Right Mixer for the Job
bake - June 2016 - 17
bake - June 2016 - 6 steps to glory
bake - June 2016 - 19
bake - June 2016 - 20
bake - June 2016 - 21
bake - June 2016 - 22
bake - June 2016 - 23
bake - June 2016 - 24
bake - June 2016 - 25
bake - June 2016 - 26
bake - June 2016 - 27
bake - June 2016 - Selling to supermarkets
bake - June 2016 - 29
bake - June 2016 - 30
bake - June 2016 - 31
bake - June 2016 - 32
bake - June 2016 - 33
bake - June 2016 - Back to school
bake - June 2016 - 35
bake - June 2016 - 36
bake - June 2016 - 37
bake - June 2016 - Functional Flours
bake - June 2016 - 39
bake - June 2016 - 40
bake - June 2016 - 41
bake - June 2016 - Italian Pastries
bake - June 2016 - 43
bake - June 2016 - Boutique Bakeries
bake - June 2016 - 45
bake - June 2016 - Cafe - From Light to Decadent
bake - June 2016 - 47
bake - June 2016 - Better-For-You Beverages
bake - June 2016 - Products
bake - June 2016 - Product Showcase
bake - June 2016 - 51
bake - June 2016 - Classifieds
bake - June 2016 - 53
bake - June 2016 - 54
bake - June 2016 - 55
bake - June 2016 - 56
bake - June 2016 - Ad Index
bake - June 2016 - Online - BakeMag.com
bake - June 2016 - 59
bake - June 2016 - 60
bake - June 2016 - 61
bake - June 2016 - 62
bake - June 2016 - Bakemark's Panaderia - June 2016
bake - June 2016 - PAN2
bake - June 2016 - INTRODUCCIÓN - Pasos para el éxito
bake - June 2016 - INTRODUCTORY LETTER - Steps to Success
bake - June 2016 - PAN5
bake - June 2016 - PASTELES Y DECORACIONES - La diversificación de sus productos
bake - June 2016 - PAN7
bake - June 2016 - PAN8
bake - June 2016 - PAN9
bake - June 2016 - PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
bake - June 2016 - PAN11
bake - June 2016 - PAN12
bake - June 2016 - PAN13
bake - June 2016 - PAN14
bake - June 2016 - PAN15
bake - June 2016 - Acentuando con Sabores y Colores
bake - June 2016 - PAN17
bake - June 2016 - PAN18
bake - June 2016 - PAN19
bake - June 2016 - Preferencias Regionales
bake - June 2016 - PAN21
bake - June 2016 - La Conexión con la Salud
bake - June 2016 - PAN23
bake - June 2016 - PAN24
bake - June 2016 - PAN25
bake - June 2016 - PERFILES - Pastelería Azteca
bake - June 2016 - PAN27
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN29
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN31
bake - June 2016 - RECETAS DESTACADAS
bake - June 2016 - PRODUCTOS DESTACADOS
bake - June 2016 - CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
bake - June 2016 - PAN35
bake - June 2016 - BREAD AND BAKING - Whole grains: the next big thing
bake - June 2016 - PAN37
bake - June 2016 - Accenting with Flavors and Colors
bake - June 2016 - PAN39
bake - June 2016 - Regional Preferences
bake - June 2016 - PAN41
bake - June 2016 - The Health Connection
bake - June 2016 - PAN43
bake - June 2016 - PROFILES - Pastelería Azteca
bake - June 2016 - PAN45
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN47
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN49
bake - June 2016 - FEATURED RECIPES
bake - June 2016 - FEATURED PRODUCTS
bake - June 2016 - PAN52
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