Est. 2026 · Wiscasset, Maine

Brill's Bakery badge — hand-lettered rust-red wordmark with a gold wheat sprig on a cream label

Brill's Bakery — Good bread, raised slow.

We bake naturally leavened bread and a few family sweets. The recipes go back to the Brill kitchen in Philadelphia, early 1900s. Find us at 27 Summer Street, Wiscasset, Saturday and Sunday, 8 to 2.

We bake: Sourdough Focaccia Shio Pan Milk Bread Sticky Buns Whoopie Pies Cakes

See Tomorrow’s Menu

Milled-in-Maine flour Small batch Pickup only

Two crusty sourdough loaves scored with a wheat-stalk pattern, resting on a wooden table
Two loaves from an early bake.
The Family

The Brills have baked
since the early 1900s.

Steve Brill and Emily Clark, father and daughter, run the bakery together.

We’re Steve and Emily. Steve retired recently and keeps the family sourdough going. Emily works in data analytics during the day and bakes before the sun comes up. The Brills started baking in Philadelphia in the early 1900s, and nobody in the family ever really stopped.

The idea for the bakery came from Thanksgiving. We bake for thirty-some relatives every year, and at some point a holiday habit turned into a plan. Then we found 27 Summer Street, which, in Emily’s words, checked every single box.

On bake days we turn the ovens on around 3 a.m. Steve handles the sourdoughs, including a molasses oat porridge loaf, and a soft Japanese milk bread. Emily bakes the focaccia, which changes with the season, and shio pan, a fluffy Japanese salt roll. She also likes to try breads from other countries, so expect the odd surprise. We do sticky buns, whoopie pies, and cakes too.

It’s been thrilling to be able to build on that sort of family history.
— Emily Clark · Brill’s Bakery
Steve Brill and Emily Clark standing arm in arm outside the shingled 27 Summer Street bakehouse
Steve & Emily on the step at 27 Summer Street, before the ovens went in.

Steve Brill

Father · Keeper of the Sourdough
  • Sourdough varieties — the daily loaves
  • Molasses oat porridge sourdough
  • Japanese milk bread
  • Whoopie pies

Emily Clark

Daughter · Focaccia, Shio Pan & More
  • Focaccia — changes with the season
  • Shio pan — Japanese salt rolls
  • Breads from other countries
  • Sticky buns
A Bake Day

Our day starts at three in the morning.

We bake Saturday and Sunday. Here’s how the day goes, from the first alarm to the last tray out the door.

Right now in Wiscasset --:-- Checking the ovens…
Ovens on

Steve turns the lights on

Steve fed the levain before bed, and by now it’s ripe and bubbling. He turns the ovens on while the rest of Summer Street is still asleep.

First job: scoop out the Maine Grains flour, a bucket at a time.

3:00AM
Steve’s bench

Steve mixes the sourdough

It’s still dark out. Steve mixes the day’s sourdoughs, including the one we’re proudest of, a molasses oat porridge sourdough. He cooks the oats soft and folds them in with dark molasses. It’s a slow, sticky dough, and it makes a very good loaf.

3:40AM
First light

Milk bread and sticky buns

The sky over the Sheepscot starts to go blue. Steve pans the Japanese milk bread, a soft, buttery dough that bakes up square. Emily rolls the sticky buns and sets them out to rise.

5:15AM
First loaves out

The sourdough comes out

The sourdoughs come out with the crust still crackling. We score a wheat stalk into every loaf.

6:30AM
Emily’s bench

Emily bakes the focaccia and shio pan

Emily’s focaccia goes in, dimpled and covered in olive oil, along with the shio pan, a fluffy Japanese salt roll with a piece of butter baked into the middle. Emily likes learning how other cultures build their recipes, so something new turns up on her bench now and then.

7:00AM
Doors open

We open the door

We’re in the old Lilac Cottage Antiques shop. The ovens took over one half, and the old display room is where you pick everything up. Walk in, choose what you want, and take it home warm. Pickup only, no seating. We gave the space to the ovens instead of tables.

8:00AM
Lights out

We lock up and feed the starter

We close at 2. Then we scrape the benches, sweep the floor, and feed the levain for the next bake. We do this Saturday and Sunday.

2:00PM
Press

We’ve turned up in the paper.

Local papers, mostly.

92 Moose FM

Something Sweet Is Coming to Summer Street as Wiscasset’s New Bakery Opens

There’s something especially fitting about a family-run bakery opening in a small town like Wiscasset. It feels warm, local and very Maine. The doors open Saturday morning at 8 a.m. I have a feeling the smell alone may lead you right to the front door.
STONE-MILLED · ORGANIC · HERITAGE ★ SKOWHEGAN · MAINE ★ WE BAKE WITH MAINE GRAINS FLOUR COMES FIRST
The Flour

We buy most of our flour
up the road in Skowhegan.

Everything we bake is mostly flour, so we’re picky about it. More often than not, ours comes from Maine Grains in Skowhegan, Maine. They stone-mill organic and heritage grain grown in Maine.

There’s no contract and no deal. We just like their flour and keep buying it.

Good flour does most of the work.

Pickup

27 Summer Street, Wiscasset.

We took over the old Lilac Cottage Antiques shop. The ovens are in the back, and the day’s baking will be waiting for you at the front. There’s no seating, so it’s a quick stop.

Pickup Details

Location
27 Summer St., Wiscasset, Maine
The Space
The old Lilac Cottage Antiques shop.
Service
Pickup only. There's no seating, so plan to take your baked goods with you.
Hours
Monday Closed
Tuesday Closed
Wednesday Closed
Thursday Closed
Friday Closed
Saturday 8:00 AM–2:00 PM
Sunday 8:00 AM–2:00 PM
Bake Days
Friday, Saturday, and Sunday. Ovens on by 3 a.m.
Opened
September 5, 2026.
27 SUMMER STREET WISCASSET · MAINE

Park out front, come in, and pick up your order from the display side. The ovens are right behind it.