our bread

All of our breads feature grains locally sourced from Castle Valley Mill in Doylestown. When not using Castle Valley grains, we always use non-GMO flours which are never bleached or bromated. Bread additions – such as dried fruits, seeds, nuts, and honey – are sourced with care and locally whenever possible. 

We bake using only traditional methods, which means many of our breads (though not all*) are 100% sourdoughs and that every loaf is fermented slowly to develop flavor and boost nutrition. Each of our breads is developed over multiple days: from freshly milling whole grains in-house, to mixing, hand-shaping, and cold-proofing overnight. Finally, each loaf is finished in small batches in our brick oven, always as near to delivery time as possible.

*on sourdough

We love sourdough! And we’re so excited at the growing American appreciation for the depth and complexity that sourdough brings. We also believe that the sourdough process is key to unlocking the nutritional benefits of the flours we use: everything from the macrobiotics present in our starter to the hearty crust on the final loaf contributes to a product as digestible as it is flavorful. This is why a large majority of our breads are entirely or mostly sourdough, made from only whole grain flours, water, and salt, and leavened with the wild yeasts found in our starter here at the farm. 

That said, we’ve learned through study and travel that sometimes there just isn’t a replacement for the heady sweet perfume of fresh baker’s yeast (that incomparable smell when you walk into a French bakery? Yeah, that’s the yeast). As such, we occasionally bake in the parallel tradition of yeasted breads where we feel it’s appropriate. Still, even when working with commercial yeasts we use a slow-dough process, meaning all are developed at low temperatures over the course of many hours to produce great flavor and texture.