You have a registered email address and password on pressherald.com, but we are unable to locate a paid subscription attached to these credentials. Please verify your current subsription or subscribe.
Erin Crocker fixes bagel orders in the kitchen of Forage Market in Lewiston. The market often sells out of its bagels despite ramping up production. Andree Kehn/Sun Journal
The city’s Bring Trees Back to Tree Streets grant proposal has been approved. An executive contract is in the works to set the timeline and the scope of the project.
Forage Bagels -
Andree Kehn/Sun Journal |
of
|
Share this photo
Erin Crocker fixes bagel orders in the kitchen of Forage Market in Lewiston. The market often sells out of its bagels despite ramping up production.
Show
Hide
Forage Bagels -
Andree Kehn/Sun Journal |
of
|
Share this photo
Chad Sparks rolls and shapes bagel dough by hand in the bakery of Forage Market in Lewiston.
Show
Hide
Forage Bagels -
Andree Kehn/Sun Journal |
of
|
Share this photo
Gerald Walsh, baker at Forage Market in Lewiston, dusts recently boiled bagels with toppings before baking them in the wood-fired oven, behind him.
Show
Hide
Forage Bagels -
Andree Kehn/Sun Journal |
of
|
Share this photo
Chad Sparks gathers the elements for mixing more bagel dough as Gerald Walsh feeds a board of boiled bagels into the wood-fired oven in the basement of Forage Market in Lewiston. The day starts at around 4 a.m.
Show
Hide
Forage Bagels -
Andree Kehn/Sun Journal |
of
|
Share this photo
Gerald Walsh, baker at Forage Market in Lewiston, carries a tray of unbaked bagels downstairs to the bakery in the basement of Forage Market. The dough is refrigerated for two days to allow for slow fermentation before being boiled and then baked.
Show
Hide
Forage Bagels -
Andree Kehn/Sun Journal |
of
|
Share this photo
Forage Market's wood-fired bagels were recently recognized by Saveur magazine as being among the best bagels in the country.