Crossett Hill

Cyrus Pringle- Red Hen Baking Co.
Cyrus Pringle
September 27, 2016
Ciabatta- Red Hen Baking Co.
Ciabatta
September 27, 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 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.

Ingredients

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.

Crossett Hill At A Glance

5 Word Summary Whole Grain Interior Crumb Availability
Hearty, with regionally grown wheat 35% slightly open Mon, Wed, Fri, Sat

Find Crossett Hill At The Following Locations:

Red Hen Baking Cafe

Middlesex, VT

City Market, Onion River Co-op

Burlington, VT

Hanover Co-op Food Store

Hanover, NH

Healthy Living Market & Café

South Burlington, Vermont

Hunger Mountain Co-op

Montpelier, VT

Lebanon Coop Food Store

Lebanon, NH

Mehuron’s Supermarket

Waitsfield, VT

Middlebury Natural Food Co-op

Middlebury, VT

Woodstock Farmers Market

Woodstock, VT

Brattleboro Food Co-op

Brattleboro, VT

Richmond Market & Beverage

Richmond, VT

Jericho Market

Jericho Center, VT

Natural Provisions

Saint Johnsbury, VT

Farmers to You

Cambridge, MA

White River Junction Co-op Food Store

White River Junction, VT

Plainfield Co-op and Community Center

Plainfield, VT

Rutland Area Food Co-op

Rutland, VT

Spring Ledge Farm Stand

New London, NH

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!