Manufacturer of only commercial Maine grain-based pizza dough expands

CANAAN, Maine. Heather Kerner donned disposable shoe covers and walked through the swing doors into her company’s sparkling kitchen. She stopped to point out the 160-litre spiral mixer, a new piece of equipment at The Good Crust that makes 350 pounds of dough at a time.

Kerner’s facility, which makes the only commercially available pizza dough made from 100 percent Maine grain, recently moved to a manufacturing facility at 210 Main St. in Canaan.

Good Crust’s new manufacturing facility is located at 210 Main St. in Canaan. Photo: Valerie Roizman / BDN

Good Crust’s move from its shared space with The Miller’s Table restaurant in Skowhegan to a newly refurbished facility on Highway 2 in Canaan marks a big moment for small businesses. Since its founding in September 2020 during the COVID-19 pandemic, the company has produced 61,000 pounds of pizza dough and plans to increase its production capacity by nine times, Kerner said. Her plans include expanding the product line with pizza and takeaway bialys. Community projects are also in the works. The grand opening of the facility will take place on Friday.

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