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 of France, the Crossett Hill Batard is now made entirely with local wheat and rye! Hearty, yet not too dense, this bread is especially good with sharp cheeses.
regionally grown bolted wheat flour*, water, unbleached wheat flour (QC-grown)*, whole rye flour* , salt.
*Certified organic
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 of France, the Crossett Hill Batard is now made entirely with local wheat and rye! Hearty, yet not too dense, this bread is especially good with sharp cheeses.
| 5 Word Summary | Whole Grain | Interior Crumb | Availability |
|---|---|---|---|
| Hearty, with regionally grown wheat | 35% | slightly open | Mon, Wed, Fri, Sat |
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!
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