Three Things Thursday: Bagels, Croissant, Master Bakers

Once again it is Thursday—funny how they roll around every week—where I list three things I am oh so grateful for. Hence the title, Three Things Thursday.

For this week’s post, my gratitude can be summed up in two words: Forage Market. Add Lewiston, Maine, to this and the gratitude slips into astonishment. A little while ago, I wrote about Forage Market and how their bagels were so good it was almost beyond comprehension, especially for a gritty little city like Lewiston.

However, upon my first visit, I had ordered a bagel sandwich, and I had decided that to really taste the bagel, I would need to order one with just a smear of butter and no other ingredients. This meant a return trip—all in the interest of research, you understand—and last Friday Clif, Mary Jane, and I went back to Forage Market, where I had a sesame bagel with butter and nothing else.

And how was it? Good enough to go on my Three Things Thursday post.

So here is the first thing: A buttered bagel from Forage Market—loaded with sesame seeds, crunchy on the outside, soft and tender on the inside. And as if that weren’t enough, the tea is really good, too. (Not a given in Maine restaurants, which fuss over coffee but think nothing of providing a Lipton tea bag to tea drinkers.)

Second, a croissant: As I was ordering my bagel at Forage Market, I glanced at the glass case beside me and saw some croissants. Should I get one to split between Clif, Mary Jane, and me? I am sorry to report that in central Maine, I have been unable to find anything that remotely resembles a good croissant, which should be crunchy on the outside and flaky with butter on the inside. Oh, what the heck, I thought. Just get the darned thing.

Readers, I almost wept with joy when I tasted this croissant, which was everything a croissant should be. Clif and Mary Jane concurred, and Mary Jane said that next time she goes to Forage, she will get a croissant sandwich.

Third, but most important: The master bakers at Forage Market. None of these amazing baked delicacies would be possible without the skill and dedication of the bakers, who truly are masters of their craft.  Clif took a picture of one of the bakers, but unfortunately he did not get the baker’s name. Clif did learn that there is another baker who specializes in making croissants. Oh, happy, happy day! Also note the fireplace to the right of the baker and the black doors above. This is the wood-fired oven where all the delectable items are baked.

Clif and I have decided that we would be fools not to go to a bakery of this caliber on a regular basis. Forage truly is a first-rate bakery, not only for Maine but also for anywhere else.

28 thoughts on “Three Things Thursday: Bagels, Croissant, Master Bakers”

  1. Oh how fabulous. We have quite a number of good bakeries locally, so are very lucky. Yours sounds fab. One of my favourite things about going to France is that all bakeries are good… and the patisseries divine!

    1. Let me know when you go. If schedules allow, Clif and I will meet you there.

  2. The croissant certainly looked as though it was the ‘real thing’ so I’m glad it tasted like it too! Hooray for master bakers!

    1. They sure do! Still can’t believe we have a bakery of this caliber nearby.

  3. We called into a bakery today. They had sold all the bread earlier in the day and could only offer us a sniff of their sourdough starter! We’ll be back.

    1. It’s about a half hour from where we live. Close enough to be convenient, but not too close. Glad it’s not right in town.

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