‘Can a loaf of sourdough have terroir, just like wine? If yes, Kerry Hanney's would be Maine in bread form — one of the region's most forward-thinking bakers leans heavily on local grains and mills them herself. There are a whole lot of bread people out there nowadays, ready to bend your ear about this stuff; the follow-through here is impressive. PS: We didn't talk about the pie. (There's pie.)’ - FOOD & WINE

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‘Sirvinta. Einkorn. Black emmer. Red fife. They have been in Maine far longer than you have. These are just a few varieties of wheat that were a staple of the Maine diet for hundreds of years.’ - EDIBLE MAINE

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‘It’s made with the wild yeast in your environment, so it’s using the culture of your environment to predigest the grain for you. Having those cultures from around us in our gut helps us to process everything better. But no matter where you live, sourdough creates an enzyme that if it’s given enough time can totally process the gluten. So this bread can actually be considered gluten-free because it has such a low parts-per-million of gluten. I have a lot of customers who are not celiac but gluten-intolerant, and they’ve emailed me to say it’s the only bread they can eat.’ - MAINE MAGAZINE

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“I’ve always been attracted to linear shapes and natural materials,” she says. “At this point my bread is my art practice: sculpture, engineering, biology, performance art, drawing, spirituality. All of those elements I explored individually in my 20s have found a way to fuse into my daily work now.  I enjoy the ways that lessons from art mentors continue inform my day-to-day work and understanding of the business as a creative practice: ‘Practice makes practice makes practice’; ‘Stay loose’; ‘Don’t create and analyze at the same time.’” - FROM KERRY FOR KING ARTHUR BREAD BLOG ARTICLE