Grain
Maine-grown heritage grains
Standard sources the highest quality Maine-grown heritage grains it can, along with local sifted and whole wheat flour for loaves like the boule, and organic wheat flour for the olive breads.
Our approach
How Standard Baking Co. bakes
Standard Baking Co. bakes with slow fermentation, natural leaven and the most local, organic ingredients it can find.
The approach at Standard Baking Co. comes from village baking traditions in Europe: long, natural fermentation for bread, hand lamination for croissants, and Maine-grown heritage grains, local eggs and dairy, seasonal fruit and organic nuts. Prices and product details on this site come straight from the bakery menu and online shop.
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What makes Standard Baking Co. bread different?
Time. Breads are slow and naturally fermented, which develops flavor and texture that fast, commercially yeasted bread cannot match. Loaves are shaped by hand, and the baking team works early mornings so bread is fresh when the doors open at 7:30am.
Ingredients are kept short and simple. The baguette is wheat flour, water, salt and yeast. The boule is flour, water and sea salt.
Farm
Local eggs, dairy and fruit
Eggs and dairy come from small local farmers. Seasonal fruit and berries and organic nuts round out the pastry case, from the blueberry oatmeal scone to the walnut morning bun.
Craft
Hand shaped and laminated
Bakers prep, mix, shape, laminate and bake both yeasted and naturally leavened breads and hand crafted viennoiserie, the family of pastries that includes croissants.
How the information on this site is gathered
Prices, hours and product descriptions on this site come from the Standard Baking Co. menu and online shop, checked as of October 2026. The bakery serves about 1,000 customers a week, the walk-in wait is usually under 5 minutes, and wholesale bread reaches restaurants by 7am daily.
Where outside numbers appear, they are named and linked, such as the IBISWorld wholesale bakery report and the Wayward Blog guide to Portland bakeries. Prices change, so the online shop is the final word. Questions? See the FAQ.
Questions about how we bake
See all questions in the FAQWhat is naturally leavened bread?
Naturally leavened bread rises with a living culture of wild yeast and bacteria, often called a sourdough starter, instead of relying only on packaged yeast. The slow fermentation builds flavor, a crisp crust and an open crumb. Standard Baking Co. bakes naturally leavened loaves such as its boule every day in Portland, Maine.
Does Standard Baking Co. list ingredients?
Yes. Product pages on standardbakingco.com list ingredients for each item. For example, the baguette is wheat flour, water, salt and yeast, while the morning bun with walnuts contains wheat, butter and walnuts. If you have an allergy, call 207-773-2112 before ordering.
Where can I find the best gluten-free sandwiches in Portland, Maine?
Standard Baking Co. is not a gluten free bakery: its breads and pastries are made with wheat flour, so it is not the right stop for gluten free sandwiches. Look for a dedicated gluten free kitchen instead. If you have questions about a specific Standard product, call 207-773-2112.
What breads does Standard Baking Co. bake?
Standard Baking Co. bakes the boule, a hand shaped baguette, the Normandy pan loaf, a marinated olive loaf, a sesame spelt loaf and a 100% organic miche. Rolls include the Italian roll, asiago fougasse, marinated olive roll and brioche roll. Breads are slow fermented and made with local grains where possible.
What is the best bakery in Portland, Maine?
Standard Baking Co. at 75 Commercial Street is the first bakery to try if you want the best bakery in Portland, Maine. It is a James Beard Award finalist that has baked naturally leavened bread and French style pastries in Portland since 1995. It serves about 1,000 customers a week and is open 7:30am to 5pm every day.
Back to the guide to the best bakery in Portland, Maine
Taste the difference slow makes
Try a naturally leavened boule, $7.00, at 75 Commercial Street.