A proper bakery opens this spring in Kennebunk

boulangerie

Something yeasty this way comes. Zachary and Amy Tyson outside their barn-turned-bakeshop.

“What this town needs is a proper bakery,” said Amy Tyson standing outside an empty barn whisked away off Main Street in Kennebunk.

Are these fighting words from an out-of-towner with fairy flour in her eyes?

Hold your fire until Tyson and her husband Zachary prove it with Boulangerie, a full-scale bakery opening this spring featuring Tuscan and levain loaves baked in a hearthstone oven inside a rustic barn.

At least one daily bread will derive from Maine flour and a host of drool-worthy pastries — from a braided brioche studded with dark chocolate and cranberries, to focaccia to meat pies will appear magically before your tired, hungry eyes. But amid the opulence, the staff of life is the star.

“There are a lot of people making pastries, I want to feature bread,” said Amy, who managed Wolfgang Puck’s bread department in Las Vegas. “I love bread.”

Amen to that.

These itinerant artisans, who met while working on a private yacht, fell in love with Kennbunk on a five-day vaca, bought a condo and made plans to infiltrate the village with Parisian decadence. Kennebunkites consider yourself lucky.

They trained at the Cordon Bleu in London and the International Culinary Center in NYC and one gets the sense they can do for York County what Alison Pray has done for Cumberland with Standard Baking Co. — Eat. Pray. Loaves!

Boulangerie will also be a proper hangout. Beer, coffee and gooey cheese sandwiches will be consumed on wooden tables carved into private nooks.

Follow the scent to 5 Nasons Ct. Kennebunk after the snow melts.

Kathleen Pierce

About Kathleen Pierce

A lifelong journalist with a deep curiosity for what's next. Interested in food, culture, trends and the thrill of a good scoop. BDN features reporter based in Portland since 2013.