All Natural Ingredient, Time, and Care are our Secrets

The Secret is Time and Care

We believe great bread begins with patience, dedication and a commitment to using all-natural ingredients without preservatives. We use a 80+ year old starter and a 28+ year old wheat starter.

Known throughout New England for our high-quality ingredients, we treat our dough with love and care — putting each loaf through a meticulous process that allows for proper fermentation and proofing. Baked to order, every bite is infused with the integrity, tradition, and craftsmanship that defines us.

Helping the Local Community

We work with a company called Too Good To Go that has a mobile phone app that users can use to go and purchase end of the day products from companies that they would otherwise throw away. They are able buy food at a very reduced price!

A Brief History of Borealis Breads…

1993

Bodacious Breads Founded

Jim Amaral founded Bodacious Breads with his wife, Delores Carbonneau, in a defunct pizza shop, using a mouthwatering sourdough as the foundation for a line of loaves that ranged from sturdy French peasant bread to exotica such as olive bread.

1995

Waldoboro Location Opens

Opened a retail space for over-run bread in an old auto parts store on Route One in Waldoboro, Maine.

1997

Wells Location Opens

Opened the location in Wells. This retail location was larger and expanded to include soups, sandwiches, and a small selection of pastries.

2000

Portland Location Opens

Opened a location at the Portland Public Market in Portland, Maine, a philanthropic project designed to support local farmers and strengthen downtown Portland from 2000 to 2004.

2001

Hannaford Space Opens in Portland, Maine

In 2001, we opened a space in the Forest Avenue Hannaford in Portland, Maine, complete with a wood-fired oven. We did very well, but in 2008, Hannaford took the space back for their own small cafe area.

2008

Back Cove Location Opens with Governor Baldacci

Opened a new location at 182 Ocean Avenue near Back Cove in beautiful Portland, Maine. Governor John Baldacci attended the grand opening ribbon-cutting ceremony at the new bistro and bakery and praised the creation of 18 full and part-time jobs.

2016

Back Cove Location Closes

Turning our focus to wholesale, we made the difficult decision to close the Back Cove location in Portland, Maine after 8 years.

2022

James Sells Borealis Breads

James Amaral retires and sells Borealis Breads to TeamShares that turns Borealis into an employee-owned company. Kelley Sevigney, a Maine native, has been with Borealis for 30 years and remains there today as the President.

Present Day

Borealis is Thriving

The Wells-based 3,500 square-foot bakery and 22 employees turn out up to 3,200 loaves of bread per day!

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