Press Articles

Winchester Patch.com Spring 2011
Baking Bread is a Craft at Mamadou's Artisan Bakery
"A tray of paysan loaves showed varying wide splits and shiny dark points of crust sticking up like stiff meringue. Asked if he slashed the loaves or did anything to create these effects, Mbaye said no. Then, raising his hands and motioning upward gently, like a flower coming out of the ground, he said, “It just blooms.”"
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Edible Boston Spring 2010
A Handmade Life: Mamadou’s Artisan Bakery by Rosi DeQuattro
"It's the kind of place you feel you've discovered-"a hidden jewel," is what many say. Were it not for its bright yellow awning, the little building would be easy to miss. It's in a dense neighborhood of triple-deckers and single-family homes, across from the Swanton Street Diner and the Triad Driving Academy. When you go, for sure you'll see Mamadou-he's the tall guy in the back making bread. With its open space, the bakery lets customers watch all the action ... "
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Boston Globe 2009
He works hard at loafing - by Julie Riveni
"Mamadou's makes French bread the way it was meant to be - crusty with a tender chewy crumb and loads of flavor. At this new Winchester bakery, owner Mamadou Mbaye is at the helm. A native of Senegal, he learned his craft in France. Mbaye attributes the quality of his loaves to a long fermentation (four to six hours), the slow process of mixing, and the quality of ingredients: unbleached, unbromated flour; pure sea salt; water. ..."
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Wicked Local Winchester 2008
CRUSTY BLISS: Mamadou’s manufactures sweet aroma By Eric Tsetsi
"The smell of fresh baked bread may be one of the best things on earth. And at Mamadou’s Artisan Bakery at 63 Swanton St., the aroma of French baguettes, peasant bread, multi-grain sourdough, whole-wheat raisin bread and more, fills the air ..."
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