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.
