Unearth The Voyage
Tucked away in Portland’s Old Port district sits a bakery that’s been quietly perfecting the art of pastry-making for nearly three decades. Standard Baking Co. may not shout about its achievements, but locals know the truth: their Morning Bun is one of the finest cinnamon roll experiences you’ll find anywhere in Maine. From hand-laminated dough to James Beard recognition, this waterfront gem delivers morning magic worth lining up for.
1. Baked with a local, artisan ethos
Walking along Portland’s working waterfront at 75 Commercial Street, you’ll find Standard Baking Co. occupying a space that feels authentically Maine. The bakery champions a philosophy that puts quality ingredients and handcrafted methods above mass production. Everything made here reflects a commitment to doing things the old-fashioned way—slowly, carefully, and with respect for tradition.
Local sourcing isn’t just a trendy buzzword at Standard. The team actively seeks out regional grains, dairy, and seasonal produce whenever possible. This connection to Maine’s agricultural community means flavors change subtly with the seasons, and supporting the bakery means supporting a whole network of local farmers and producers.
The artisan approach shows in every bite. Bakers arrive before dawn to mix dough, shape loaves, and fill pastries by hand. There are no conveyor belts or industrial mixers churning out thousands of identical products. Each Morning Bun gets individual attention from skilled hands.
2. James Beard recognition backs the buzz
Co-owner Alison Pray has earned multiple nominations as a James Beard Award finalist for Outstanding Baker—a distinction that puts Standard Baking Co. in elite company. The James Beard Awards are often called the Oscars of the food world, and finalist status means Pray’s work has impressed some of the toughest critics in the country.
This national recognition didn’t happen overnight. Pray and her team spent years refining recipes, perfecting techniques, and building a reputation one pastry at a time. The nominations validate what Portland locals have known for decades: this small waterfront bakery produces world-class baked goods that rival anything you’d find in New York or San Francisco.
But Pray hasn’t let accolades change the bakery’s humble character. Standard still operates from the same modest space, still opens early for the breakfast crowd, and still focuses on making exceptional bread and pastries rather than chasing fame. The awards simply confirmed what the morning lines already proved.
3. They’re the real deal—laminated dough, cinnamon, and brown sugar
Standard Baking Co. doesn’t cut corners when it comes to their signature Morning Bun. Every pastry starts with buttery, hand-laminated dough that’s carefully folded and rolled to create those irresistible flaky layers. The filling? House-made brown sugar mixed with aromatic cinnamon that perfumes the entire bakery.
This isn’t your average mall food-court cinnamon roll. The lamination process—borrowed from classic French croissant technique—requires skill, patience, and serious elbow grease. Each fold traps thin layers of butter between sheets of dough, creating that signature crispy-tender texture when baked.
The bakery lists ingredients transparently on their website, showing confidence in their craft. No mystery additives or shortcuts here—just flour, butter, sugar, cinnamon, and time. That honesty extends to the flavor: rich without being overwhelming, sweet but balanced, with a hint of salt that makes everything sing together perfectly.
4. A beloved Old Port stop with lines to match
Finding Standard Baking Co. is easy—just follow your nose toward the smell of fresh bread and butter, then look for the line of people waiting patiently outside. Located below the acclaimed Fore Street Restaurant in Portland’s historic Old Port neighborhood, the bakery has become a morning ritual for locals and a must-visit destination for tourists.
The queue might seem intimidating at first, but regulars will tell you it moves quickly and the wait is absolutely worth it. There’s something communal about standing with other pastry lovers, anticipating that first bite of a still-warm Morning Bun. The line itself has become part of the experience—a badge of honor that separates casual tourists from serious food enthusiasts.
The Old Port location adds to the charm. After grabbing your pastries, you can stroll along the cobblestone streets, peek into boutiques, or enjoy your breakfast with a view of the working harbor. The neighborhood’s maritime history and artistic vibe make the bakery visit feel like a genuine Portland experience.
5. What to order with your “cinnamon roll”
Sure, you came for the Morning Bun, but leaving Standard Baking Co. with only one item would be a missed opportunity. The pastry case overflows with temptations that have earned their own cult followings. Buttery croissants shatter at the first bite, releasing steam and layers of flaky goodness. Rustic focaccia, dimpled and glistening with olive oil, begs to be torn and shared.
Seasonal fruit galettes showcase whatever’s ripe and perfect—blueberries in summer, apples in fall, rhubarb in spring. These free-form tarts balance sweet fruit with a hint of tartness, all nestled in a golden, buttery crust. Customer reviews consistently rave about the bread selection too, from crusty baguettes to hearty whole-grain loaves that make extraordinary toast.
Many regulars adopt a “one for now, one for later” strategy, grabbing a Morning Bun to eat immediately and a croissant or slice of focaccia for afternoon snacking. With so many exceptional options, it’s hard to choose just one.
6. A Portland staple since the ’90s
Standard Baking Co. opened its doors in 1995, making it a genuine Portland institution with nearly thirty years of baking history. That longevity matters in the food world—it means consistency, reliability, and recipes that have been tested and perfected through thousands of batches. The Morning Bun you eat today benefits from decades of tiny adjustments and improvements.
Staying power like this is rare in the restaurant industry, where most new businesses fail within five years. Standard has survived economic downturns, changing food trends, and fierce competition by simply doing one thing exceptionally well: making honest, delicious baked goods every single day. No gimmicks, no shortcuts, just reliable excellence.
The bakery has watched Portland transform from a sleepy port town into a nationally recognized food destination, and Standard helped lead that transformation. Long before the city earned its foodie reputation, this humble bakery was already proving that Maine could compete with anywhere for quality and craftsmanship.
