Food & Dining 
-
-
-
sketches from chefs of plates
sketches from chefs of plates
Audrey Farber brushes egg wash onto challah at Fork Food Lab. Farber, of Bubbe & Bestemor’s Baking Company, moved from New Jersey to Maine when she was 12 and strives to bake Jewish breads “the way I remember them being.” Staff photo by Derek Davis
Farber rolls up a babka dough that she has filled with blueberries. Staff photo by Derek Davis
Farber sells items such as challos, above, at Rose Foods in Portland, Town Landing Market in Falmouth and Portland Food Co-op. Staff photo by Derek Davis
Farber loads a tray of challos into the oven at Fork Food Lab. She has found it difficult to find breads in Maine baked in the same style as those made in communities with strong Jewish identities. Staff photo by Derek Davis
Farber spreads rhubarb Thursday while making rolls at Fork Food Lab. She makes traditional breads such as babka, challah, bialys and deli rye. Staff photo by Derek Davis
Bialys baked by Audrey Farber cool on a rack at Fork Food Lab. Staff photo by Derek Davis
Farber bakes traditional Jewish breads Thursday. "I wanted to do them in my own way," she said. Staff photo by Derek Davis
Farber brushes egg onto challos. Portland's Jewish community was once centered in the peninsula, boasting many kosher markets and bakeries. Staff photo by Derek Davis
Farber spills fresh blueberries onto her dough while making rolls at Fork Food Lab. She likes to add special twists to her dough, filling babka with blueberries, for instance. Staff photo by Derek Davis
Farber loads a tray of challos onto a cooling rack at Fork Food Lab. Staff photo by Derek Davis
Farber adds poppy seeds while making bialys. During the Jewish holidays, she plans to make rugelach for Hanukkah and hamantaschen for Purim. Staff photo by Derek Davis
