Lewiston-Auburn 
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Photos on a series of panels at the Maine MILL help tell the story of Maine’s labor force in the early 1900s.
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Photos on a series of panels at the Maine MILL help tell the story of Maine’s labor force in the early 1900s.
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.
Chad Sparks rolls and shapes bagel dough by hand in the bakery of Forage Market in Lewiston.
Gerald Walsh, baker at Forage Market in Lewiston, dusts recently boiled bagels with toppings before baking them in the wood-fired oven, behind him.
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.
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.
Forage Market's wood-fired bagels were recently recognized by Saveur magazine as being among the best bagels in the country.