Bread in the oven
Whole Wheat Coming Out of the Oven

The Women Before Me

My Great Nana Tressa owned the Red Rooster diner in Milford, Maine in the 1950’s. She taught my Nana Grace how to make bread and cook. Tressa passed away four months before I was born. She knew I was coming, and she left her Depression glass to me. I still have it, and thanks to my generous cousin Mimi, I have Tressa’s cookbook as well. Nana Grace never once complained about me being underfoot when I stood at her elbow as she kneaded dough every Saturday morning. The bread was steaming hot when she sliced and served it with sticks of softened butter at the dining room table. Mum, Trudy, taught me to garden and cook, and now how to put up food. We picked wild blueberries, blackberries and strawberries every summer, and then made jam and jelly. Mum made the best peanut butter cookies, and with a small change in the recipe, they’re the Peanut Butter Fudge cookies I make today.

My sister Melissa has been a cook at Raymond’s Diner in Lee, Maine for over a decade. She can put together a hardy meal that will fill your belly as well as your soul. Good food.

Kristin and Taylor, my daughters, are both wonderful cooks. Kristin lives in Boston and supports local farmers to put together her meals. Taylor lives in western Maine and gardens, hunts and fishes for a lot of her meals.

A lot of thought went into rebranding and redesigning my entire baking business. I was going through a rough time and thought back to the women before me often. How could I honor the women who gave me a solid start? I feel Tressa, Grace and Trudy here with me every single time I walk through the door. Tressa & Trudy. That would become the new name. Bakers often name their sourdough starter because it’s something that’s with them for years and maybe decades. My starter is Grace.
 

This is My Kitchen

This isn’t really a bakery, at least not in legal terms. You can’t come in to be seated and served a meal. This is my kitchen, and it looks and feels like a kitchen. You walk in to see bags and bins of flour, bowls of sea salt, baking powder and soda, maybe a few dishes in the sink if I’m running late. The only commercial equipment in my kitchen are a 20 quart mixer, a Blodgett convection oven, and speedy racks where food waits to be baked and then cools before packaging.
 
I bake on Tuesdays and Thursdays. A lot of what I bake is sent out for mail order. Stop in on Wednesday and Friday from 9 am to 4 pm, and Saturday from 9 am to noon. Welcome to my kitchen!

Robin Follette
Owner/Baker/Dishwasher
Tressa & Trudy Bakeshop

 

Wholesale customers are welcome! Please call Robin at 214-8512.