When Pigs Fly Honors Head Baker Mike Cox: The Man Behind Every 48‑Hour Handcrafted Loaf
[York, Maine] — [1/22/2026] — When Pigs Fly Sourdough Breads is proud to shine a well‑deserved spotlight on its longtime Head Baker, Mike Cox, a leader whose dedication, craft, and unwavering commitment to the company’s values have shaped the soul of the bakery for years. Known for his extraordinary passion for the art of sourdough and his meticulous 48‑hour handcrafted process, Mike has become both the guardian of tradition and the quiet force powering the company’s signature breads.
For customers, When Pigs Fly is synonymous with deeply flavorful, authentically handcrafted and healthy sourdough. For the team, however, that quality is synonymous with Mike. Since joining the company in 2021, Mike has poured himself into his craft—arriving before the sun, mentoring rising bakers, and refining techniques that honor old‑world bread-making. His journey from an amateur baker to Head Baker reflects not only exceptional skill but a deep personal calling to create sourdough with purpose, integrity, and care.
Cox’s sourdough journey began 30 years ago making donuts. Knowing immediately that baking was his calling, Cox sought his next position at a local bakery that could teach him the skills he needed to become a master. Here, he quickly rose to become the head baker of the small store. Over the next twenty years, Cox branched out in a variety of roles along the MA North Shore and ME Seacoast as a baker, pastry chef and production manager, before finally arriving at When Pigs Fly.
“When I had the opportunity to come to When Pigs Fly, it gave me the chance to dive much deeper into the niche world of sourdough. As a baker, I've always loved the extra care and attention to detail that it took to attain the ideal crumb structure, taste, and crust of a quality loaf of sourdough bread. And now, at When Pigs Fly, I can solely focus on that craft alone. While I had been experienced with making sourdough breads throughout my career, this was the opportunity to put my entire focus, energy, and creativity into it that excited me.” – Mike Cox
At the heart of Mike’s leadership is an intense passion for the craft itself. Baking, to him, is equal parts art and devotion. He approaches each batch not as a routine, but as an opportunity to create something meaningful. Whether he’s nurturing the sourdough starter or innovating new flavors, Mike brings intention and care to every motion.
That devotion is most powerfully expressed in When Pigs Fly’s hallmark 48‑hour handcrafted process. Each loaf begins long before it reaches the oven. Mike oversees every stage: feeding the starter, guiding a slow, natural fermentation, shaping each loaf by hand, and allowing it to proof at its own pace. Nothing is rushed. The result is bread with rich complexity, deep crust, and a texture that can only come from time and attention.
“Sourdough bread baking needs a lot of care to produce a quality loaf, I-and our entire team-are dedicated to ensuring that every loaf has that flavor and chew that can only come from a truly authentic process.” – Mike Cox
His dedication extends far beyond technique. Mike embodies the core values that define When Pigs Fly: natural ingredients, authenticity, craftsmanship, and community care. His leadership ensures that every single loaf reflects these values. He sets the tone for excellence in the bakery, sourcing ingredients responsibly, insisting on consistency, and teaching his team to respect the delicate art of sourdough. Under his guidance, the bakery team has grown into a tight‑knit group committed to protecting the integrity of the craft.
“…there is a shared camaraderie amongst people that are passionate about high quality, clean, hand-crafted food products that are… actually healthy. The best way to foster that sense of community is by being dedicated to sourcing only the best ingredients and ensuring that the process remains true to traditional methods.” – Mike Cox
Looking ahead, Mike is as energized as ever. His vision for the future includes expanding the bakery’s unique offerings while preserving the artisanal foundation that has made When Pigs Fly so loved. He continues to experiment with new fermentation techniques and different flavors, and mentor the next generation of bakers who will carry the craft forward. During the company’s period of rapid growth, he remains committed to ensuring that every loaf— yesterday, today and decades from now—receives the same level of craftsmanship and respect.
“My hope for When Pigs Fly is that we can lead the trend of people going back to basics in eating real, healthy sourdough, and continue sharing these habits with new communities. As we grow, it’s important to me to maintain our traditional methods” – Mike Cox
Thanks to Mike Cox, every When Pigs Fly loaf tells a story—of craft, of patience, and of a baker who has spent a lifetime perfecting the art of sourdough.
- By Charlie Mills
Find this article published on EIN Presswire