The Not A Bakery food trailer staff. The trailer, which parks by Twelve restaurant and Austin Street Brewery, is a project of Prentice Street Hospitality. Executive Pastry Chef Georgia Macon is atop the trailer. Courtesy of Not A Bakery
Maybe you haven’t had a chance (or the budget) to eat at Twelve restaurant in Portland? Now you can taste food from their bakers in a less deluxe setting. This month, Prentice Hospitality Group, which owns Twelve, has launched a food trailer, overseen by the highly regarded Georgia Macon, executive pastry chef at Twelve.
The business has the surprising name — read on for the cute backstory — of Not A Bakery. It began as a wholesale operation out of a commissary kitchen in Scarborough. But Macon and the other Prentice group bakers wanted to be able sell their pastries directly to consumers, so they found an old trailer and gave it a new paint job.
“We figured we could just make sort of a pastry case on wheels,” Macon said.
After some unofficial popups at Prentice Hospitality restaurants (the group also owns Evo, Chebeague Island Inn, and The Good Table), the Not A Bakery food trailer made its debut at Austin Street Brewery in East Bayside on June 1. It will be there every Sunday until Labor Day. Not A Bakery will also be stationed outside Twelve, on Thames Street at the start of the Eastern Promenade Trail, Thursdays through Saturdays from 8 a.m. to 2 p.m. (or sellout).
The “Not A Bakery” name comes from an inside joke among the bakers. The story goes that while making products for Prentice Hospitality’s restaurants, like the dough for Twelve’s lobster roll croissants, they would set aside time to make more traditional or even fun pastries just for themselves, even though they had no one to sell them to.
“The bit was,” Macon said, “‘That’s delicious. Too bad we’re not a bakery.’”
Not A Bakery’s food trailer still isn’t a bricks and mortar bakery, but that means the bakers get to meet customers – and the dogs they’re often walking – up close. In just two weeks of operation, bestsellers so far are the upscaled sausage roll – made from laminated croissant dough and stuffed with a Calabrian fennel pork sausage – and the gluten-free toasted oat brownie. Macon’s favorite? A plain croissant.
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