LMNOP Bakery

After completing an MFA in Fiber from Cranbrook Academy of Art, Anne went to Paris on a Fulbright Scholarship to study vintage haute couture, to learn from the intricate workings of some of the most elegant clothing ever made. In Paris, she enjoyed the street life, music, art, culture, and of course food of France, daily making a stop at various bakeries to try a new fresh baguette. Little did she know that 10 years later she would leave her job in the costume industry to start a bakery.

On a day off from work in the city, when her twins were napping, she caught the sourdough bug. She couldn’t stop baking more bread, alway wanting to try a different approach and trick to improve the next batch. Fortunately, she found that other families in Bedford were also craving good bread, word spread, and a year later LMNOP Bakery was created.

As LMNOP breads in their most basic form are only flour, water, sea salt and sourdough starter, the quality of flour is essential. For that, LMNOP sources freshly milled flour from several regional mills: Farmer Ground Flour, River Valley Community Grains, and Maine Grains.

In 2020, Anne and LMNOP Bakery was voted “Best New Bread Baker” by Westchester Magazine, and “Best New Bread Bakery” in 2021.

Anne is a member of the Bread Bakers Guild of America, the Maine Grain Alliance, Katonah Chamber of Commerce, Slow Food NYC, on the Advisory Board of The Northeast Grainshed Alliance.