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|Leaven Bread Re-opens in Somersworth|
|Published Friday, October 13, 2017|
Emmett Soldati of Leaven Breads in Somersworth.
Starting a new business isn't easy, and neither is keeping the doors open. In 2013,after the success of Teatotaller, Emmett Soldati, alongside Aidan Watson and Patrick Jackman opened Leaven Bread and Beer House in Somersworth. The bread and beer house featured craft beers, sourdough bread from scratch, and a restaurant. Unfortunately, Soldati, Watson, and Jackman had to close the restaurant to focus on their growing demand for the restaurant's staple product--sourdough artisanal bread. After a year of hibernation, Leaven, using the name 'Leaven Breads' is now re-opening its doors at Canal St. Mills in downtown Somersworth.
Soldati stated that it was difficult to support the high demand with a limited bakery.
“It was hard to keep pace for demand with the small baking facility we had. What we thought would be a temporary summer-market space ended up being used year round. We’ve dreamed about finding a larger and more appropriate space. The best part is that we’re still baking in Somersworth," Soldati shares.
Leaven has ambitious plans to scale, thanks to a new partner and owner , Maine restaurateur, Jon Adelson. A big fan of the company, Adelson connected with Soldati in 2016, and offered his talents and ideas. Soldati believes that Adelson and his influence is ideal for Leaven.
“Jon has the perfect skill-set for this business.” says Soldati, “He’s worked in kitchens and bakeries throughout New England, but also has a very strong sales background – which is essential for a wholesale business. Jon’s leadership is bringing a level of sophistication that is necessary at this stage of growth.”
As a lifelong restaurant owner, Adelson has always loved good bread, but his passion and craft for sourdough came later in life. “I’ve been very inspired by the resurgence of craft bread bakeries.” says Adelson. “It’s connecting folks to farms through local grain efforts like the Maine Grain Alliance, and the sourdough process is incredible. I’m excited to get Leaven’s bread to new audiences.”
The bakery is currently doing wholesale only, but its bread is sold at multiple retail locations in the Greater Somersworth area. The Leaven team plans to sell its bread at area grocery stores, restaurants, and farmers markets in Maine, NH and Massachusetts.
Leaven Breads will celebrate the new facility by offering a grand re-opening to old fans and new prospects on Oct. 22 at 3p.m.
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