Bread

Breads

Our breads are the result of a synthesis between high quality ingredients and proven baking techniques. You can’t make great food without great flour (or potatoes or seeds or meal, as the case may be), so we spend a great deal of time and energy sourcing the very best of these items. In many cases, we are closely acquainted with the farmers and millers that are responsible for producing the raw materials that we bake with. In fact, over 90% of all the flour we use comes from three farmers within 150 miles of the bakery (two in VT and one in Quebec). All of our whole wheat and rye flour is milled in-house on our stone mill.

The transformation of pure flour and water into bread begins with our starters (or “pre-ferments”).

We employ methods that are as old as bread making itself and these processes guide our days at the bakery. This method of slow fermentation produces a complexity of flavor, a chewy texture, helps the bread to keep longer, and even adds to its nutritive value. Each loaf is then formed by hand and baked in a hearth oven.

View all breads at a glance

  • 3 Millers
    Date
    October 28, 2020
  • Alice's Rye
    Date
    September 27, 2016
    A classic dark rye bread to celebrate the birth of our friend Alice. Made with fifty percent whole rye flour, grown at Thornhill Farm in Greensboro,VT […]
  • Date
    September 27, 2016
    A classic French baguette with a delightful, open interior and a thin, crisp crust. Leavened with a yeasted starter called a “sponge” and a pinch of […]
  • Date
    September 27, 2016
    For the seeded baguette, we roll our baguettes in a mixture of certified organic poppy, fennel, and sesame seeds. Since the baguette was invented to maximize […]
  • Ciabatta- Red Hen Baking Co.
    Date
    September 27, 2016
    The unusual shape of this traditional Italian loaf gave it its name – ciabatta is Italian for “slipper.” Large interior holes are Ciabatta’s classic characteristic, making […]
  • Crossett Hill
    Date
    December 10, 2016
    A smaller version of our Vermont Miche, named for the hill that Red Hen called home for its first 8 years. Based on the country loaves […]
  • Cyrus Pringle- Red Hen Baking Co.
    Date
    September 27, 2016
    The Cyrus Pringle is  made entirely with QC and VT-grown wheat. Of course, that is only a notable fact if it’s good bread, and this one has […]
  • Mad River Grain- Red Hen Baking Co.
    Date
    January 3, 2017
    A veritable orchestra of grains and seeds! This bread has more ingredients by far than anything else we make, but they all play their part in […]
  • Miche- Red Hen Baking Co.
    Date
    December 10, 2016
    Our version of the French loaf made famous by Lionel Poilane.  The perfect combination of the finest ingredients and technique, the Miche is the ultimate expression […]
  • Olive Bread- Red Hen Baking Co.
    Date
    January 4, 2017
    Our olive bread weds a naturally leavened bread with Kalamata, Provencal and Moroccan oil-cured olives. Olive bread goes well with hearty lunch fare and fine Mediterranean […]
  • Date
    January 4, 2017
    Ingredients: Unbleached wheat flour*, water, extra virgin olive oil*, salt, fresh baker’s yeast.
  • Polenta Bread- Red hen Baking Co.
    Date
    January 18, 2017
    Our Polenta Bread is made with polenta from Marsh Hen Mill in South Carolina, where Greg Johnsman grows heirloom corn and grinds it on his refurbished […]
  • Potato Bread- Red Hen Baking Co.
    Date
    January 4, 2017
    Ingredients Unbleached wheat flour*, water, Yukon Gold Potatoes*, VT-grown whole wheat flour*, salt. *Certified organic
  • Pumpernickel- Red Hen Baking Co.
    Date
    January 4, 2017
    Kingdom Rye (formerly pumpernickel) is named for the Northeast Kingdom of Vermont, which is where our rye is grown. Every bit of the grain is the […]
  • Sprouternickel- Red Hen Baking Co.
    Date
    January 4, 2017
    Ingredients: Whole rye flour*, water, sunflower seeds*, sprouted rye berries*, sprouted spelt berries*, salt. *Certified organic
  • Date
    January 4, 2017
    Unbleached wheat flour*, water, salt. *Certified organic
  • Date
    September 27, 2016
    Completely whole grain. Completely organic. Completely delicious! If you think whole wheat bread has to be dense and heavy, think again! This bread is a staff […]

Breads At A Glance

Bread 5 Word Summary Whole Grain Regionally Grown Within
300 Miles of the Bakery
Interior Crumb Availability
3 Millers Locally grown and milled flour 20% 98% very open Sun, Thur
Alice’s Rye Classic dark rye 52% 52% 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
Cyrus Pringle In honor of VT grain-growers 29% 99% slightly open Tues, Thur, Fri
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
Pizzaz! Pizza Crust Great dinner in 20 minutes 0% 99% open Sun, Mon, Wed, Thur, Fri, 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
100% Whole Wheat Completely whole grain, completely delicious 100% 99% slightly open Mon, Wed, Fri

* Bread that will keep better in plastic in the refrigerator. (Don’t do that with any others!)

We're Baking Again!

Reopening Thursday.

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!