News

The Latest News

Blowing our own horn is not our first priority, but from time to time, something happens here that we hope everyone knows about. We’ll tell you about it here. You can look back at our past stories below.

June 18, 2013
shaping Waitsfield Common bread

Naturally leavened bread… The details…

Most of the breads that we make are what we like to refer to as “naturally leavened.” Although this is a term that many people are not […]
January 30, 2014
Red Hen Derek eating his Whoopie Pie

Whoopie Pies and Hucklebucks

What’s in a name? We got to wondering, why are “Whoopie Pies” called “Whoopie Pies?” So we went where we go when we want to know […]
October 30, 2014
resting Waitsfield Common

“Baked and Delivered Fresh Daily”

Think for a second about what “Baked Fresh Daily” involves. Mixing, Resting, Forming, Baking – For a loaf of Waitsfield Common, mixing bowl to oven is […]
November 21, 2014
5 roller mill at Le Moulin des Cedres

All our wheat will be grown regionally in 2015!

Last spring I shared some discouraging news about the state of affairs with organic wheat.  Unfortunately, the 2014 harvest in the Midwest was no better than […]
January 21, 2015
white flour from le moulin des cedres

Red Hen partners with Le Moulin des Cedres, from the Times-Argus

Red Hen Baking is teaming up with a Canadian farm to get all the certified organic flour for its many breads within a 150-mile radius. Randy […]
May 12, 2016
dewavrins farm in spring 2015

News from the fields

We are so fortunate to have Loic Dewavrin and his family growing and milling most of the flour we use here at the bakery.  The nature […]
July 27, 2016

A visit to Quebec

Every time I have the opportunity to visit Loic Dewavrin at his family farm, Les Fermes Longpres in Les Cedres, QC, I come away from the […]
December 5, 2017

Red Hen Baking Company Makes Quality Delights Of All Types

From http://www.vermontstatehomes.com Red Hen Baking Company Makes Quality Delights Of All Types  By Elisha Neubauer Life on the West Coast was great for Randall George. He was doing […]
January 23, 2018
Jansen Grist Mills stone dressing tools

Our New Mill!

Since Red Hen opened 18 years ago, we haven’t had a compelling reason to mill our own flour. Although my limited experiences with milling have proven […]
February 19, 2019

What’s Old is New

by Randy George When we started Red Hen almost 20 years ago now, the bread I wanted to bake and eat the most was pain au […]