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About
As with any good story, there are a few different ways to tell the story of Red Hen Baking Company:
It’s a love story: we are guided by an enduring passion for certified organic ingredients, and for the union of high quality grains, water, salt, and natural leavening.
It’s an adventure story: no two days are exactly alike here at the bakery, and making excellent bread requires skill and attention.
It’s a comedy: you should see us all laughing together while we work.
Red Hen came into being when Randy George and Liza Cain, the bakery co-owners, moved back to Vermont. Before the bakery was born, Randy was already committed to artisan bread baking and was delighted to find that Vermonters know good bread! The scope of our business is directed by stubbornness and a fierce passion for artisan methods.
Red Hen is made up of about 42 full and part-time employees who work, collectively, 363 days a year (we don’t deliver on Thanksgiving and Christmas).
We take pride in our hard work – and, of equal importance, we have a lot of fun. By the way, for many of us, the commitment to doing things in an environmentally responsible and healthful way extends to our day-to-day lives. Some of us even commute to work by bicycle, on foot, or on cross-country skis, depending on the season.
We bake and deliver 7 days a week so that Red Hen bread is always fresh, wherever you buy it. Our drivers and packers are the unsung heroes who complete the process of getting the bread out every day. Our packing crew works from 9 p.m. to 5 a.m. Drivers start their day as the packers are thinking of hitting the hay. They come at 5:00 a.m. to load the vans for their daily routes.
While restocking the racks with fresh bread, all of yesterday’s bread is gathered and distributed to local food shelves and farms – we want our bread to fill bellies, not landfills!
As a bakery, we locate ourselves proudly at the crossroads of a return to traditional methodology – making bread with flour, water, and salt – and an exciting revolution in the way people think about food. We are part of the “bread revolution” that has, over the past 20 years or so, prompted a resurgence of interest in artisan bread in the United States.
