|Bread||5 Word Summary||Whole Grain||Regionally Grown Within
300 Miles of the Bakery
|3 Millers||Locally grown and milled flour||20%||98%||very open||Everyday|
|Alice’s Rye||Classic dark rye||51%||51%||tight||Sun, Mon|
|Baguette||The crusty French classic||0%||97%||open||Everyday|
|Seeded Baguette||People live for the fennel||0%||96%||open||Everyday|
|Ciabatta||Italian table bread||0%||98%||very open||Everyday|
|Crossett Hill||Hearty, with regionally grown wheat||35%||98%||slightly open||Mon, Wed, Fri, Sat|
|Mad River Grain||Four grains and three seeds||18%||69%||tight||Everyday|
|Miche||Huge, round, delicious||35%||98%||slightly open||Sun, Tues, Wed, Thur, Fri, Sat|
|Olive Bread||A Mediterranean accompaniment||20%||85%||open||Wed, Sat|
|Polenta Bread||Creamy and light, heirloom corn||0%||87%||open||Mon, Wed, Thur, Sat|
|Potato Bread||With whole roasted yukon golds||4%||95%||tight||Sun, Tues, Fri|
|Kingdom Rye *||Sticks to the ribs||100%||99%||very tight||Mon, Tues, Wed, Thur, Fri, Sat|
|Sprouternickel *||Kingdom rye plus sprouted rye and sunflower seeds.||100%||90%||very tight||Mon, Tues, Wed, Thur, Fri, Sat|
|Waitsfield Common||Good with everything||0%||98%||open||Everyday|
|Sesame Whole Wheat||Completely whole grain, completely delicious||100%||98%||slightly open||Mon, Wed, Fri|
* Bread that will keep better in plastic in the refrigerator. (Don’t do that with any others!)
After having to take a brief pause to keep everyone safe, we are getting back to baking. Beginning on Tuesday, January 26th., you will find our bread in stores again.
On this first day back, you won’t see baguettes, but you will find five varieties on the shelves. Over the next four days, our selection will be increasing. By the end of the week, we expect to be back to full baking capacity. Our goal is to open the cafe on Thursday. More updates to follow...
Thank you to everyone for the support over the last few days. You mean the world to us!