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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.
- 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
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 […]- 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 […]- 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 18, 2017
Our Polenta Bread is made with certified organic polenta from Farmer Ground Flour in New York’s Finger Lakes region, the shared project of millers Greg Russo […]- Date
- January 4, 2017
Ingredients Unbleached wheat flour*, water, Yukon Gold Potatoes*, VT-grown whole wheat flour*, salt. *Certified organic- 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 […]- Date
- January 4, 2017
Ingredients: Whole rye flour*, water, sunflower seeds*, sprouted rye berries*, sprouted spelt berries*, 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 | 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 |
| 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 |
| 100% 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!)
