Cody LaMontagne of Sumner, co-owner of Forage Market on Lisbon Street in Lewiston, carries a selection of fresh local produce to display Tuesday afternoon in the newly opened store. LaMontagne and co-owner Allen Smith of Greene plan to offer a selection of organic, local and quality grocery items, as well as feature a daily changing menu from their sandwich counter. Forage Market is open 7 a.m. to 7 p.m. Monday through Friday and 8 a.m. to 4 p.m. Saturdays.
LEWISTON — Forage Market, a grocery store, cafe and bakery, opened on lower Lisbon Street on Saturday, after a year in the making.
Forage Market offers fresh local produce — some organic — as well as high-quality specialty cheeses, organic milk and free-range meat. They also feature a bakery and sandwich counter and will soon offer beer and wine for sale.
Forage Market offers a place to eat your lunch or drink your morning coffee with a view of a marble marque found when renovations to the building were being done.
Cody LaMontagne plans ever-changing lunch offerings at Forage Market on Lisbon Street in Lewiston, and will announce the next day's menu on social media. Tuesday's lunch was organic wood-fired roasted chicken salad on a bagel with local greens or a sandwich of tempeh and portabella mushroom marinated and grilled, both with fresh sunflower sprouts. Prices ranged from $7 to $8.
Cody LaMontagne and her business partner, Allen Smith, aimed to create an inviting space at Forage Market on Lisbon Street in Lewiston, with fresh produce, chilled cases with local and regional meats and cheeses, a long coffee list and a bakery built around a wood-fired brick oven in the basement.
"When I first came into the space with Allen, the ceiling was flaking off. That hole right there used to be an elevator shaft," said Cody LaMontagne of Sumner, co-owner with Allen Smith of Greene. "I tiled this. I had never tiled anything before in my life."
The two aimed to create an inviting space with fresh produce, chilled cases with local and regional meats and cheeses, a long coffee list and a bakery built around a wood-fired brick oven in the basement. There are a few tables for dining and more shelves offer crackers, bulk flour, local beans and grains. Refrigerator cases are stocked with Balfour Farm organic milk, buttermilk, cultured cream and other dairy products.
They wanted a market "so someone could come here and grocery shop," LaMontagne said. "People walk in, they're, 'Wow, I can't believe you guys did this, and thank you for doing this.'"
She plans ever-changing lunch offerings, and expects to announce the next day's menu the night before on social media, taking advantage of the fresh and local products in her own market. On Tuesday, it was organic wood-fired roasted chicken salad on a bagel with local greens or a sandwich of tempeh and portabella mushroom marinated and grilled, both with fresh sunflower sprouts. Prices ranged from $7 to $8. She said she hopes to start offering salads and soups as well.
Evening meals to go are in the works.
"We've seen a surprising array of people," LaMontagne said. "Last night, we had a woman grab 15 different cheeses out of the cheese case for a meeting."
Wood-fired bagels are ready as soon as the doors open. Smith, in the bakery, also makes scones, croissants and sticky buns.
LaMontagne said their staff of 10 had been instrumental in prepping the space. Forage's new barista is a Bates College professor whose passion is coffee, she said.
"I can't really express, it would be impossible to do without them," LaMontagne said. "It's been really special."
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Excellent! Can't wait to
Excellent! Can't wait to stop in.
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