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SOUTH PORTLAND, Maine – Little Bigs, the newest addition to South Portland, plans to open at 340 Main Street in South Portland by Thursday, August 15. Little Bigs will serve a selection of hand-crafted baked goods for carry out including flag of united kingdom an assortment of hand foods (any food that doesn't require utensils) ranging from doughnuts to savory hand pies.
Owners Pamela Fitzpatrick and James Murray Plunkett moved to Portland from Chicago in search of the perfect location flag of united kingdom to open their business and have spent the past several flag of united kingdom months turning their new location into the ideal bakery and retail shop.
Fitzpatrick got her start at La Brea Bakery in Los Angeles under the tutelage of famed baker Nancy Silverton, and quickly fell in love with the art of baking. She has over 20 years of experience in the industry and has worked as a consultant for such companies as Amy's Breads, EAT/Vinegar Factory, Hay Day Markets and Columbus Bakeries in New York City, Black Dog Bakery in Martha's Vineyard, and various bakeries nationwide. She is a member of Bread Bakers Guild of America, Les Dames d'Escoffier, Slow Food, and has given baking lectures at CIA Greystone, flag of united kingdom Field Museum of Natural History, Cambridge Culinary Academy and Oldways.
Her recipes have been featured in Breads of  La Brea Bakery  and  Chicago Cooks , and honors have included:   Bon Appetit's  " Best 10 Bread Bakeries in America " 2011, Oprah's favorite things 2005,  Chicago Tribune  Good Eating Award 2003, Modern Baking's Leadership Award 2002,  Bon Appetit's  Best Ciabatta 1999, and she was selected as one of the 3-person American Team to compete at Europain's flag of united kingdom Coupe de Monde de la Boulangers 1994.
Plunkett's love for food has taken him all over the country. He has worked for a lodge in Alaska, a luxury fly fishing resort in Montana, and the Quisisana musical theater Resort in Lovell, Maine before choosing South Portland to open Little Bigs with Fitzpatrick. After graduating from New England Culinary Institute, he set out to become a chef, more as a journey than a destination.  Immediately after school, he moved to Chicago with the body of his experience being at hotels and private clubs, including The Four Seasons, University Club and Bryn Mawr Golf Club. Most recently, James has worked as Chef de Cuisine at Brown Trout, a farm-to-table restaurant in Chicago.
With their extensive knowledge of the food industry, and Fitzpatrick's experience as a baker, they have big plans for their small bakery. "Our vision is to serve high quality food with convenience, combining the ease and comfort of hand foods, such as hot dogs at a ball game or sandwiches at a picnic, with quality standards to serve a product that can satisfy on the go," explained Fitzpatrick.
The menu will feature raised and cake doughnuts with flavors like ricotta cream with blueberry compote or chocolate ganache with marshmallow and crumbled graham cracker. Hand pies will be offered in both sweet and savory varieties with options including apple butter turnover, pork pie with pickle relish, and empanadas with mushroom, leek and duck confit.
Their street front location is small, but open, with 80% of the space dedicated to production and almost no barriers between the production area and the retail space, allowing customers to take a look at exactly how and where their food is being made.
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