A new bakery has opened in South Portland, ME, called Little BIGS – focused entirely on hand pies and treats (hand food, no forks necessary). Products include a mix of sweet and savory, with everything from maple bacon glazed donuts to Texas chili hand pies with a Frito crust made daily in this small, open kitchen retail space.
In mid-August, James Murray Plunkett and Pamela Fitzpatrick opened Little BIGS, where they plan to specialize in specialty hand pies and other kinds of finger-friendly foods, including raised and cake donuts in unusual flavors.
Fitzpatrick got her start at La Brea Bakery in Los Angeles under the tutelage of famed baker Nancy Silverton, and quickly fell in love with the art of baking. She has over 20 years of experience in the industry and has worked as a consultant for such companies as Amy’s Breads, EAT/Vinegar Factory, Hay Day Markets and Columbus Bakeries in New York City, Black Dog Bakery in Martha’s Vineyard, and various bakeries nationwide. She is a member of Bread Bakers Guild of America, Les Dames d’Escoffier, Slow Food, and has given baking lectures at CIA Greystone, Field Museum of Natural History, Cambridge Culinary Academy and Oldways.
Her recipes have been featured in Breads of La Brea Bakery and Chicago Cooks, and honors have included: Bon Appetit’s “Best 10 Bread Bakeries in America” 2011, Oprah’s favorite things 2005, Chicago Tribune Good Eating Award 2003, Modern Baking’s Leadership Award 2002, Bon Appetit’s Best Ciabatta 1999, and she was selected as one of the 3-person American Team to compete at Europain’s Coupe de Monde de la Boulangers 1994.
Fitzpatrick was most recently corporate chef for Richard Melman and Lettuce Entertain You Enterprises, Inc. in Chicago.
Her partner James is a chef; his love for food has taken him all over the country. He has worked for a lodge in Alaska, a luxury fly fishing resort in Montana, and the Quisisana musical theater Resort in Lovell, Maine before choosing South Portland to open Little Bigs with Fitzpatrick. After graduating from New England Culinary Institute, he set out to become a chef, more as a journey than a destination. Immediately after school, he moved to Chicago with the body of his experience being at hotels and private clubs, including The Four Seasons, University Club and Bryn Mawr Golf Club. Most recently, James has worked as Chef de Cuisine at Brown Trout, a farm-to-table restaurant in Chicago.