Abigail Hebert

During winter break, Baked on Maine joined the Maine Street restaurant lineup, opening in the former The Great Impasta location at the end of the block. The restaurant held a soft launch on December 29 before officially opening on January 2. Baked on Maine is open Friday to Monday from 8 a.m. to 2 p.m., making it Brunswick’s newest weekend brunch spot.

Baked on Maine is owned by Ned Horton, who also owns Mae’s Cafe and Wildflours Bakery. The restaurant operates as a close-knit, family-run business with Ryan Ballard serving as general manager and his daughter Jordan Ballard as front-of-house manager. Jordan Ballard previously worked at Mae’s Cafe, and her brother is part of the kitchen staff.

“It’s been going really well here,” Jordan Ballard said. “We’ve been welcomed very warmly by the community and did not expect to be as busy as we were so fast. We’re super grateful, but it’s also given us time to figure out better systems so we can make everyone’s experience the best it can be with our small staff.”

The menu draws inspiration from Horton’s sister cafes, serving up quick, high-quality food made largely from scratch. Baked on Maine offers sandwiches and baked goods with gluten-free options, using bread baked daily at Mae’s Cafe and pastries from Mae’s and Wildflours. Meats are prepared in-house, and ingredients are sourced as locally as possible.

“Baked on Maine is extremely accessible and appealing for Bowdoin students and teachers,” Tamara Gisiger ’28 said. “It’s the kind of place you can realistically fit in between classes. The food was delicious and filling without feeling overpriced.”

Beyond convenience, Gisiger highlighted how Baked on Maine balances quality with affordability.

“I ordered a big breakfast sandwich and a large coffee for under $18, which felt very reasonable for the quality and portion size,” Gisiger said. “They had great service, delicious options and offered a new convenient option for students.”

A defining aspect of Baked on Maine’s menu is its emphasis on gluten-free options, a feature informed by Horton’s experience running Wildflours Bakery, which specializes in gluten-free baking. According to Ballard, the team wanted to ensure the new restaurant could accommodate customers with celiac disease as well as those who avoid gluten by preference.

Baked on Maine has also introduced free coffee for first responders during snow days, an initiative intended to support those working while many businesses are closed. Most recently, Monday’s snowstorm brought in many customers.

“That was originally thought up by my dad,” Ballard said. “We’re hoping to continue that on snow days when we’re able to keep our doors open.”