The baker’s skill combined with a ridiculous obsession for sourcing the finest ingredients.
Since we started Red Hen Baking Co. in 1999, we have been known primarily for our breads. We continue to focus much of our efforts on the “staff of life,” but opening our new retail shop and café at Camp Meade has given us an opportunity to expand our range into sweet treats. We’ve put our longtime bread-baker Jeremy Gulley at the helm of our pastry ship and every morning he, Kirsten and Chris pack our pastry case with a wide range of goodies from rich and gooey sticky buns to biscotti.
Like our breads, these pastries are made from simple, uncomplicated ingredients—an approach that emphasizes the textures and flavors that come from proper fermentation and handling of the dough.
We start with the very best ingredients.
As with our breads, careful ingredient selection is of the utmost importance for our pastries. Organic, unbleached wheat flour is still the primary ingredient, but with the pastry line come a number of decisions to make about ingredients not found in the “lean doughs” used for our hearth breads. Happily, with these considerations, we find ourselves with several opportunities to source the highest quality ingredients from local sources. In cases where the ingredients are not produced close to home, we have made an effort to select high quality ingredients from sustainable, fairly-traded sources. Sourcing our goods this way is not a cost-effective way of going about our business, but we believe strongly that the final result is food that satisfies completely and that it is worth every penny.
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Maple-glazed Sticky BunsThis is the original Red Hen pastry… the only one that we’ve been making since our opening in 1999… and still the favorite of many. read more… |
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Macaroons: Chocolate-dipped and plainThese are simply irresistable. read more… |
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Brownies, Cookies & BiscottiYeah, we’ve got ‘em… from dark, rich brownies, to crispy biscotti, to classice oatmeal raisin cookies. read more… |
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Croissants and DanishLaminated dough is produced by layering butter with an enriched dough. We use VT Butter and Cheese butter. We think it’s the best you can buy for good laminated dough… and it just happens to come from “down the road a piece.” read more… |
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Pies and GalettesPumkin pie with local pumpkins, apple with local apples. Vermont’s bounty is on display in our pies. read more… |
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SconesRotating varieties every day. read more… |
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PaniniWe make three different types of fruited breads that rotate throughout the week. These are a less rich, but tasty treat. read more… |
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BarsJeremy logs over 2000 miles a year on his commute to make these (and other pastries). These are often his fuel. read more… |
