Pastries

The baker’s skill combined with a ridiculous obsession for sourcing the finest ingredients.

Since we started Red Hen Baking Co. in 1999, we have been known primarily for our breads. We continue to focus much of our efforts on the “staff of life,” but opening our retail shop and café at Middle Ground allowed us the opportunity to expand our range into sweet treats.

Jeremy Gulley steers our pastry ship and every morning he and his team pack our pastry case with a wide range of goodies from croissants to biscotti.
Our pastries begin with simple, uncomplicated local ingredients — organic unbleached wheat flour, organic sugar, milk from Monument Farms, and a host of featured local fruits, cheeses and meats.

Order Pastries Online

Red Hen apple pie- Champlain Orchards Apple Pie Chocolate macaroons on a tray Chocolate macaroons on a tray Chocolate Macaroon Red Hen croissant Croissant Cross-Section Red Hen Danish pastry Red Hen Danish pastry Fun with Danish Chocolate dipped macaroon Chocolate Dipped Macaroon Chocolate dipped macaroon Red Hen pumkin pie Red Hen pumkin pie Pumpkin Pie Red Hen strawberry rhubarb Danish pastry Strawberry Rhubarb Danish Red Hen linzer cookie hearts Linzer Hearts Red HenSavory Palmier Savory Palmier Red Hen Almond Croissants Almond Croissants
Red Hen Almond Croissants Red Hen croissant roll-out Red Hen croissant roll-out Croissant roll-out Red Hen Brownie Ingredients Brownie Ingredients Red Hen ham and cheese croissant Ham and Cheese with coffee pain au chocolate pain au chocolate Pain Au Chocolat Red Hen Pain au chocolate process Pain au Choc Production Red Hen apple pie slice, Champlain Orchards Red Hen apple pie slice, Champlain Orchards Apple Pie Slice croissant crumb from Red Hen Baking Croissant Interior

A selection of some of our most popular pastries

Fruit Gallette

  • Made with Champlain Orchards apples. Weekends only!

Coffee Cake

  • Croissant dough and seasonal local fruit. Weekends only!

Specialty Cookies

  • Sugar cookies, shortbread, linzer tarts, and more. We change these up with the seasons, so keep your eyes open for our latest creation.

Daily cookies

  • We always keep our case supplied with our amply-sized trio of chocolate chip, molasses, and oatmeal raisin.

Biscotti

  • The perfect coffee dunker. We make a few types. See what we decided to do this week.

Almond Croissant

  • Stuffed with our own organic almond paste and covered with simple syrup and slivered organic almonds.

Spicy Brownie

  • Our decadent brownie with cayenne pepper

Ham and Cheese Croissant

  • Featuring Boggy Meadow Swiss and North Country Smokehouse Ham.

Plain Jane Brownies

  • Anything but plain, with organic chocolate from Ecuador

DoughNots

  • Not a Donut but tastes like one! Made with croissant dough and rolled in cinnamon and sugar – baked not fried.

Chocolate Almond Croissant

  • Just like the regular Almond Croissant, but with the addition of decadent organic chocolate.

Chocolate-dipped macaroon

  • Simply irresistible. It also happens to be wheat-free.

Maple Glazed Sticky Bun

  • The original favorite made with pure Vermont Maple Syrup and walnuts. Made only on the weekends.

Go Bars

  • Our own energy bars! Stick it in your pocket for a pick-me-up when you need it. Chocolate or fruit.

Various Scones

  • We bake a few different types of scones every morning. Perennial favorites are lemon-currant, almond orange, and bacon cheddar... but we add new types seasonally.

Palmier

  • Light and lovely. Cookies like the French do 'em.

Pain Au Chocolat

  • Our croissant filled with organic chocolate from Ecuador.

Maple-Frosted Cinnamon Bun

  • Made from croissant dough. A perfect morning bun.

Butter Croissant

  • The classic French pastry with 38 layers of butter from VT Creamery.

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!