breaking ground & baking bread: a bakery on a farm

Roots to river bread: 2021

Beginning in the 2021 season, Roots to River is excited to more formally offer a new Bread Share add-on to our CSA. Each week we’ll be offering a variety of stone-fired breads baked in our new farm bakery and delivered with your veggies on Thursdays. Whether you prefer rustic sourdough, crusty rye, sandwich loaves, or fruit & nut breads, we’ll have something for everyone.    

This project is in part, a continuation of our partnership with The Farm Cooking School as well as a taste of the many exciting things Roots to River has in store for the coming seasons. We’re so excited to become as integral a part of your bread basket as we are your crisper drawer and root cellar!

A bakery on a farm…

While growing organic produce will always be our passion at Roots to River, we see our bread share as an extension of our fundamental goals: to feed our neighbors the most nutritious and highest-quality food possible. To promote eating locally, both as a sustainable solution to climate change and as a way to forge new, economically viable, careers in food and farming in the Delaware Valley. And to foster community through the sharing of that food at markets, through our CSA, and on your tables.

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The word companion comes from the Latin compani, or “together with bread.” The communal table, with bread at its center, used to be the glue that connected families and bound whole villages together. We hope Roots to River bread will do the same in your home, that our shares will continue to fill your tables with seasonal bounty, and that our farm hearth will soon become a central part of our shared community.