It all started when...
We began making homemade butter at our sister school The Seasoned Farmhouse. The fresh butter was so good, we wanted a beautiful bread to match. Luckily, New York baker Sarah Black was ready to return home to Ohio and brought her baking gifts here. Under her tutelage, our bakers have learned the ancient skills to craft artisan breads using whole grains and local flours. Our bakers work overnight, so each loaf and pastry is always freshly baked.
When you bring a loaf home, we recommend you pop it into a 350 degree oven for 8-10 minutes to reinvigorate that fresh from the oven warmth and crackly crust. Our loaves will stay soft enough for sandwiches for three days, and then will make beautiful toast, French toast, croutons, and bread crumbs.
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Looking for customized loaves or rolls for your event? Contact us at firstname.lastname@example.org.
Cinnamon Raisin Bread
Country French Round
Whole Wheat with Amaranth & Sunflower Seeds
Rolls (Sunflower semolina, milk, and whole wheat)
Bittersweet Chocolate Loaf
Bittersweet Chocolate Roll
Semolina Wreath with Sesame Seeds