Wednesday February 8th (early release day)

1:00-2:30 pm

Come sip Yummy tea, listen to fun music and enter into our “Where Does Tea Come From?” art show.

$3.00 buys you ‘Warm Apple Pie’ tea and a delicious Red Hen cookie.

Questions? 223-5200 X16

See you here!

Saturday January 21st

Join us this Saturday from 1:00-3:00 for live music with Paul Cataldo. Paul is in Vermont from Western North Carolina. His acoustic guitar and vocals provide beautiful music influenced by the rivers, mountains and roads he surrounds himself with…

Genre: Americana / Country / Roots Music

Jazz clarinet and guitar duo featuring Dan Liptak and Gregory Evans.  Saturday January 14th 1:00-3:00 pm. Come on in and check it out.

It’s that time of year again… Jeremy has made his second batch of the season and he’s hit is stride.  This is a great holiday treat or a gift.

Red Hen is one of 53 bakeries joining an international Bakery Open House on June 25 sponsored by the Bread Bakers Guild of America.

Bakeries in 25 states, Canada and Ireland will be participating in the event, which is part of the guild’s 2011 series “Breadville USA: Exploring Local Baking in America.”

We’ll be having our free open house from 11 a.m. to 2 p.m.  I’ll be on hand to give a behind-the-scenes look at the baking process.  Tours will be offered at 11:30 a.m., 12:30 p.m. and 1:30 p.m., and there will be bread samples available.

Registration is required for the tours, and can be done in person the day of the event.

Call me at (802) 223-5200 x12 or e-mail at randy@redhenbaking.com for more information.  Hope to see you there,  Randy.

Since the end of last summer, we’ve been talking a lot about the high quality wheat that was grown in Vermont last year.  Well, not only is it great wheat but there is a whole lot of it.  Gleason Grains and Nitty Gritty Grains (Aurora Farms) are faced with a problem that we only could have dreamed of a few years ago:  what to do with all of this great wheat.  Although our all-local Cyrus Pringle loaf has been selling pretty well, it’s become clear that the supply and quality of local wheat (two issues that have limited our use of local flour in the past) is allowing us to broaden our usage to some other varieties.  Therefore, we are now making our Crossett Hill round and batard and the Mountain Miche (which will be renamed “Vermont Miche”) entirely with local wheat and rye.  We were excited to find that Jack Lazor at Butterworks Farm has a good supply of very nice rye which he stone mills into a beautiful flour.  So these breads now contain grain from three different Vermont farms!  I find this especially appropriate since this style of naturally leavened bread originated in Europe when it was common to find some rye growing in fields of wheat.  Since we now have both grains growing in Vermont, this turns out to be a great bread to express what our local 21st. Century grain growers are doing.  A few years ago, I never would have thought that it would be possible to produce a bread of this style entirely from local sources.  This is a tribute to the great work of these three farms.  –Randy

Very quietly last month we put a panini press into our cafe and started making grilled cheese sandwiches.  Check them out here.