Working Man's Bread Thu, 09/03/2009  By Sara Crane

Two recent college grads in Warner have made it their mission to put a face to the food we eat.
Lane Perry Nevins and Meryl Fox Mekeel got the idea to start up a quasi bakery, Workingman’s Bread, this summer, selling their goods at farmers markets in Contoocook, Warner, Newbury and Bradford.
    “We are passionate about bringing back the culture, peace of mind and sense of community that the local baker encompasses,” reads their mission statement.
They offer customers loaves ranging from French Artisan Rustic to Rosemary Garlic and Jalapeno Cheddar.
Also, they make their own pizza dough, bagels, and sweets like zucchini bread.
    “We like making food, and making food for ourselves, so it’s nice to provide that for others,” Nevins explained.
They bake everything in their apartment kitchen above Main Street Bookends, borrowing oven space from Nevins’ parents and grandmother at times.
It’s truly a family affair when you consider Nevins’ younger brother, Colin, does the artwork and labeling for Workingman’s Bread.
Nevins and Mekeel choose to use organic products, and when they can locally grown foods. Many of the ingredients come from their own garden, including the zucchini, carrots, herbs and eggs.
They recently began purchasing their flour from the Littleton Gristmill, on the banks of the Amaneousouc, which has been in operation since 1798.
The production of store bought flours uses a lot of heat, which burns off the nutrients. However, at the Littleton Gristmill the flour is ground by stone, hence adding nutritional value to Workingman’s Bread.
    “I think our clientele will really like that,” Mekeel said.
The couple is also looking to experiment with spelt to create gluten free products. And Nevins says that sourdoughs are on the agenda, as well as English muffins and hamburger buns.
If you have any suggestions or ideas, Mekeel says they’re willing to try new things.
    “It’s for the community, so we want to do what the community wants,” she explained.
It remains to be seen what will happen to Workingman’s Bread after the markets shut down.
They plan to use Main Street Bookends as a pick up location, and there is also a faint whispering among the couple of starting a local online CSA.
    “Since we started doing this we realized how much we would like to continue doing it,” explained Mekeel, who said that looking into the future they are considering opening a storefront.
For the couple, the best part about Workingman’s Bread has been having customers come back to the farmer’s market with their bread on the shopping list.