In the quaint and rural town of North Berwick, a brand-new culinary gem by the name of Baker Brü forges a connection between international and local flavors while also standing as a testament to inclusivity. Founded by chef and baker Alex d’Emarese, this bakery seamlessly blends his South African upbringing with his Italian culinary training. The one detail that was obvious to him long before opening? The need to embrace and innovate for the dietary-restricted customer.
“It’s a no-brainer for me as the baker, but also as the owner, to offer something everyone can eat. It benefits everyone in the long run,” d’Emarese says.
Growing up in South Africa, d’Emarese was immersed in a vibrant food culture characterized by outdoor barbecue gatherings known locally as braai. The diverse influences of Indian cuisine prevalent in his hometown of Durban added layers of flavor to his culinary repertoire. From indulging in the iconic bunny chow (a delicious individual-size hollowed-out loaf of white bread filled with Durban curry) to the savory and slightly spicy boerewors (a type of sausage) to the hand-held meat pies ubiquitous in South African cuisine, it’s easy to say d’Emarese’s childhood experiences were the catalyst for what brought Baker Brü to life.
d’Emarese didn’t understand why hand pies weren’t typical in American fast food or elevated bakery establishments, let alone why gluten-free ones weren’t being offered anywhere. Luckily for us, this quandary led him to see a gap in the market and create something spectacularly scrumptious that anyone can enjoy.
Following in the footsteps of his father, who is also a chef and baker, d’Emarese pursued formal culinary training. His skills were honed in Italian restaurants, where he mastered the craft of pasta-making along with traditional Italian dishes. Later in his career he found himself on yachts for the elite, working as a private chef, and after a few years on the seas he was ready for a more permanent dream.
Despite leaning toward cooking for most of his career, d’Emarese’s unexpected passion for baking led him to embrace the art of creating delectable European and Euro-African pastries, quiches, and tiny pies for friends in Maine and New Hampshire. With the blossoming idea of Baker Brü and rave reviews of his baked goods, he began to test different combinations of flavors with vegetarians and gluten-allergic eaters in mind.
While d’Emarese’s current menu reflects the rich roots of his culinary background, he ensures inclusivity by offering items like light and fluffy (and incredibly fudgy!) gluten-free brownies in addition to gluten-free savory pasta offerings made with his own Neapolitan sauce, local beef, and tomatoes. My personal favorite is his melanzane, similar to an eggplant Parmesan. Each slice is dusted with gluten-free flour and individually pan fried before being layered generously with cheese and his Neapolitan sauce. He also offers the worldwide classic spinach-and-feta quiche for vegetarians. All current dishes, whether gluten free or not, do not compromise on taste or quality of ingredients. Everything is baked to perfection and will leave your taste buds and appetite satiated.
Central to Baker Brü’s ethos is a commitment to inclusivity and food safety. With a keen awareness of food allergies and dietary restrictions, d’Emarese maintains strict protocols in the kitchen to prevent cross-contamination. Separate workstations and cutting boards are dedicated to gluten-free and allergen-containing ingredients. These precautions, alongside consistent labeling on packaging and customer stations, ensure a safe dining experience for all.
When diving deeper into d’Emarese’s ingredients, you can’t help but notice native and familiar flavors enhancing his products. By championing quality ingredients, welcoming diverse culinary traditions, and fostering a sense of community, he hopes to inspire a broader appreciation for global flavors and inclusive dining experiences here in Maine. Embracing the bounties of Maine’s local produce, Baker Brü infuses its comestibles with seasonal ingredients such as blueberries, maple syrup, and of course, lobster (scrumptious in d’Emarese’s beurre blanc sauce). The incorporation of these local components, blended with the flavors of both South African– and Italian-inspired creations, offers a unique culinary experience that celebrates all regions’ terroir.
As Baker Brü continues to evolve, d’Emarese envisions expanding his menu to include more gluten-free options, local seasonal treats, and takeaways. Collaborations with local farmers and culinary artisans promise to further enrich the culinary potential at Boulay Market where Baker Brü resides. Farm animals such as goats, cows, and rabbits live on the property and are waiting to be loved with a handful of feed and pats from customers.
But what I love most about Baker Brü, and even the market it thrives in, is its testament to what it means not only to be a Mainer, but to visit and enjoy Maine. It stands for being an active participant within a community through supporting, utilizing, and stocking local businesses. Baker Brü understands what you are in the mood for on a hot summer’s day after time at the lake, while providing comfort and a welcoming smile. But most importantly, it embraces new culinary adventures and demographics with excitement and openness.
I am so thrilled to introduce you to Baker Brü, which invites all to savor the taste of tradition, innovation, and community. Whether in Maine, South Africa, Italy, or elsewhere, food is not just sustenance, but a celebration of culture and connection.
Visit Baker Brü inside Boulay Market at
381 High Street
North Berwick, ME 03906
Follow Baker Brü on Instagram @baker_bru_pies
