UA-135918109-1 bakeshop, coffee, lunch, cafe, bakery, breakfast, brunch, Wells, Maine, Wells Bakery, Bakery in Maine, Bakery in Wells, Coffee in Wells Maine

Bake Along Recipes!!

If you follow our Facebook page, you may have seen our LIVE cooking demos. These are the recipes to help you bake along with Kristen and Nora :)

As the bakery opens to more days during the week, we will no longer be able to post a cooking demo, but we hope that you have enjoyed our demos so far and hope to produce some new ones in the future!!

Thank you!!

Baking Demos for KIDS!! (and kids at heart)

Find the recipes and ingredient lists here to get ready for the next LIVE demo on our Facebook page


April 2



Nora's Favorite M&M Cookies

Ingredient List

1/2 lb butter      (2 sticks)

3/4 Cup sugar   (150grams) 

1 cup brown sugar  (175grams)  - I prefer dark brown, but you can use light brown

2 eggs

1/2 tsp vanilla extract

2 Cups Flour, all purpose   (270grams)

1 tsp baking soda

1 tsp salt

1 3/4 Cups m&ms or chocolate chips, etc   (350grams)

1. Cream butter and sugars until light and fluffy. Slowly add eggs and vanilla, scraping down and fully incorporating.

2. Sift the dry ingredients together and add to the butter mixture. Fold in M&Ms.

3. Scoop and bake on a parchment paper lined cookie sheet (or ungreased cookie sheet) at 325 for 12-15 minutes.


April 9



BREAD!  Challah Bread and White Sandwich Bread

Challah Bread - yield: 1 braided loaf

4 1/2 Cups  (570grams)   All purpose flour

1/4 Cup  (55grams)     sugar

1 egg + 1 yolk  (65g)  Eggs

1 Cup  (225grams)   water

1/3 Cup  (70g)  vegetable oil

1 tsp (3g)  yeast, active dry or instant

2 tsp  (11 g)   salt

Place the flour and sugar into the bowl of a stand mixer fitted with a dough hook. If you are using dry INSTANT yeast, you can add to the flour. If you are using DRY ACTIVE yeast, you must first dissolve it in water. Measure out the 1 cup of water, make sure it is warm, but not too hot (about 110 degreesF) and sprinkle in the yeast and let dissolve about 5 minutes. Stir to make sure it is all dissolved. Add the oil and eggs to the water mixture and then add all of the wet ingredients into the flour and mix with the dough hook. Add the salt while it is mixing. Allow to mix until smooth and elastic, about 5-8 minutes. Check for windowpane test. Spray bowl with pan spray and turn dough over to coat. Cover with plastic and let rise to double in a warm place.

Once doubled, punch down and divide into 3 equal pieces and round the dough to redistribute the ingredients and yeast production. Let rest on your bench, covered for 5 minutes. 

Roll each piece into a thick "snake" - just like playdough! Press the ends of the three snakes together and braid the dough. Pinch the ends together and fold under. Place Braided loaf on a sheetpan, preferably with parchment paper, or at least sprayed/oiled well. Cover with plastic and let proof again until almost doubled.  Brush with an egg wash (1 egg, pinch of salt and splash of milk, mix together well) and sprinkle with poppy seeds, or sesame seeds if you want to, and bake in a 350 degree F oven for 25-35 minutes, or until done. Top should be golden brown and bottom should sound hollow when you tap it.

American Sandwich Bread - yield: 1 - 9" loaf pan

3 1/2 Cups   (520g)  Bread Flour/High Gluten Flour

2 teaspoons salt

1 cup  (245g)  milk     (110degresF)

1/3 Cup  (75g)  water   (110degreesF)

3 Tablespoons  (65g)  honey

2 Tablespoons  (26g) butter, melted

2 1/4 tsp yeast, active dry or instant dry

Mix the flour and salt together in a standing mixer with a dough hook.

Combine the warm milk and water and sprinkle the yeast on top, allowing to dissolve about 5 minutes.

Stir the yeast well and add the honey and melted butter.

Add all of the wet into the flour and mix with the dough hook, until smooth and elastic - about 5-8 minutes, starting on low, then work up to medium speed. Test dough for windowpane. 

Spray bowl and turn dough over to coat. Spray the top of dough again and cover with plastic and let proof about 30-60 min in a warm spot.  

After the dough has doubled in size, punch down and press out on a lightly floured workspace and press down into a rectangle shape, with the edge closest to you not exceeding 9" in width. Working from the edge farthest from you, start rolling the dough toward yourself, pressing with fingertips to seal the dough to itself as you go. When you have a complete cylinder, pinch the seam together and place dough, seam side down into a 9" loaf pan (not glass, preferrably) that has been sprayed well with pan spray. Press the dough lightly into the pan so that it touches all four sides. Cover with plastic and let proof again until it fills the pan and rises slightly above the rim.  Remove the plastic and bake in a 350degreeF oven for about 25-35 minutes, until it sounds hollow when you tap it, or temp it at 195degreesF.


April 16



Fresh Pasta!!

Pasta aisles empty at the grocery store??    If you have eggs and flour, you can make pasta!!

3 heaping Cups (400 grams) of Flour - all purpose, or a mixture of OO Flour, semolina and/or AP

4 Eggs

Rule of thumb - 1 egg per 100grams of flour OR 1 egg per 3/4 C heaping of flour

Sift all the flour onto a clean and flat work space.  Using the back of your hand, make a well in the center of the flour. Crack your eggs into the well and start stirring with a fork to break up the yolks. Slowly, start incorporating the flour from the inside edge of the well into the eggs.  Once the eggs will no longer run away, use a bench scraper to scrape the dough into the center and fold over to start to form a dough ball. Then get to work!

Start kneading the dough. Pull the dough farthest way from you towards yourself, folding it over itself and push it back away using the palm of your hand. Turn the dough and repeat. A lot. 

Knead the dough for 7-9 minutes, take a rest, then knead it for 5-6 more minutes until the dough is smooth and springs back when poked. Wrap tightly in plastic and let rest in the refrigerator for 30 minutes.

Remove dough and cut in half. Press out into  a rectangle and flour both sides.

Process through a pasta machine starting on the largest opening and working down to a very thin setting. Then use an attachment to cut the pasta into desired shape.

If rolling by hand, roll out the pasta as thin as you can without it tearing. You should be able to pull it up and almost see through it! gently flour again, and roll up the pasta into a cylinder and cut strips as thin or as thick as you would like.

Toss the cut pasta with a little extra flour, if necessary, and spread onto a sheet pan or bundle in stacks and let dry 10-15 minutes. 

You can boil your pasta at this point, or cover and chill it in the fridge up to 3 days or cover and freeze it up to 2 months!!

Use in any recipes you like with pasta!! Fresh pasta cooks MUCH faster than dried pasta, so bring a large pot of water to a rolling boil that is heavily salted (there is no salt in the dough) and boil the pasta 2-3 minutes!! That's it!! So easy :) Enjoy!!


April 23


Chocolate Cupcakes!!

Devil's Food Cake

2 oz chocolate chips

2 oz cocoa powder

1/2 C boiling water (or brewed coffee)

1/2 C buttermilk

4 oz Brown Sugar

4 oz white sugar

3 1/2 oz vegetable oil

2 eggs

1 tsp vanilla

6 oz cake flour  

1 tsp baking soda

1/2 tsp salt

Combine the chocolate chips, cocoa and boiling water (or coffee) in a small bowl and whisk until chocolate is melted and cocoa is dissolved. Let cool. Once cooled, add the buttermilk and set aside.

In the bowl of a stand mixer, using the paddle attachment, mix the sugars, oil, eggs and vanilla until light and fluffy.

Sift the dry ingredients together into a separate bowl.

Add the sifted, dry ingredients to the egg and sugar mixture and mix well, scraping sides and making sure everything is incorporated. Pour in the chocolate/buttermilk mixture.

This batter is a rather loose batter, so do not worry if it seems too liquidy. Pan into cake pans that have been sprayed and paper lined or cupcake tins lined with muffin/cupcake papers.

Bake at 300 for convection oven or 325 in a still oven. Make sure you rotate the pans halfway through the cooking period!!

Let cool completely before frosting :)

Decorate as desired.


April 30


Vanilla Yogurt Scone


4 Cups (600g) Flour, all purpose

2/3 Cup (145g) Sugar, granulated

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

1/2 # (2 sticks) butter, unsalted, cold

1  1/4 Cup (230g)  yogurt, plain

2 each eggs

2 teaspoons vanilla extract

Paddle all of the dry ingredients (flour-salt) together in the bowl of a stand mixer. Cut the butter into cubes and let paddle into the dry mixture until butter pieces are the size of peas. 

Mix the yogurt, eggs and vanilla together.

Stop the mixer and make a well down the side of the bowl and pour all of the wet ingredients in. Mix together until combined. You do not want any really wet or dry pockets, but be careful not to over mix the dough which would make it tough.

Dump the dough out onto a lightly floured workbench and press dough together. Separate the dough into 2 equal portions and press into a circle that is about 3/4"-1" thick.

Cut into 8 wedges, like a pizza, and place wedges on a sheet pan and bake at 325 for convection, or 350 in a still oven until lightly golden brown on top and on bottom. 

Enjoy plain or glaze.