When Pigs Fly Bakery was
started in March of 1993. Ron Siegel, who had run his own restaurant and at that time had
worked in a restaurant in Boston, had decided to get into the bread baking business.
He
practiced baking loaves out of his home and when he was ready to start he rented out a
small space in Wells, Maine and brought samples to local stores and restaurants. His first
day in business he baked 80 loaves of bread. While visiting from California that May, his
brother Andrew thought the bread was so good that he switched careers from accounting to
bread baking and joined Ron in May of 1994. The two of them for the next six months worked
20 hour days mixing, rolling, baking, slicing, bagging and delivering "When Pigs Fly
Bread" trying to keep up with the demand. During the summer of 1994 they hired their
1st employee. Soon they outgrew their oven and the bakery was relocated to
their hometown in York, Maine.
They
spent a year and a half in their new location before it was time to move again. This time
they purchased a lot of land and built a bakery that can be expanded upon if needed. The
bread is all natural with no added fats, preservatives or dairy. Even though they bake
over 8,000 loaves on busy days the baking process hasn’t strayed from the 1st
batch of 80 loaves baked 6 years ago. All 15 varieties are mixed from scratch each day
using unbleached flour milled to our specifications. All other grains and flours are
organic. Onions are roasted, potatoes are peeled and olives pitted on a daily basis. Today
there are 45 employees working almost around the clock to get you the freshest bread
possible.
