News

September 11, 2020

Farming with Nature

  An aerial view of Les Fermes Longpres, Les Cedres, QC. Their various crops are grown in adjacent bands. A plot of wheat is being harvested […]
May 9, 2020

We have a new window!

Our menu is now available right from our parking lot through our new service window! We still can’t seat you in the cafe, but our new […]
April 30, 2020
latte and scone

Opening the Spigot just a little more… May 1st.

While we are under no illusions that life is returning to normal, we are heartened by the interest in the things we can offer at this […]
March 16, 2020
black bean soup with creme fraiche

Update! April 21st.

Our cafe is closed effective 3/26/20 For a while… but not forever! THERE ARE FOUR WAYS YOU CAN ACCESS OUR FOOD AT THIS TIME: 1. LOCAL STORES. […]
February 19, 2019

What’s Old is New

by Randy George When we started Red Hen almost 20 years ago now, the bread I wanted to bake and eat the most was pain au […]
January 23, 2018
Jansen Grist Mills stone dressing tools

Our New Mill!

Since Red Hen opened 18 years ago, we haven’t had a compelling reason to mill our own flour. Although my limited experiences with milling have proven […]
December 5, 2017

Red Hen Baking Company Makes Quality Delights Of All Types

From http://www.vermontstatehomes.com Red Hen Baking Company Makes Quality Delights Of All Types  By Elisha Neubauer Life on the West Coast was great for Randall George. He was doing […]
July 27, 2016

A visit to Quebec

Every time I have the opportunity to visit Loic Dewavrin at his family farm, Les Fermes Longpres in Les Cedres, QC, I come away from the […]
May 12, 2016
dewavrins farm in spring 2015

News from the fields

We are so fortunate to have Loic Dewavrin and his family growing and milling most of the flour we use here at the bakery.  The nature […]
January 21, 2015
white flour from le moulin des cedres

Red Hen partners with Le Moulin des Cedres, from the Times-Argus

Red Hen Baking is teaming up with a Canadian farm to get all the certified organic flour for its many breads within a 150-mile radius. Randy […]
November 21, 2014
5 roller mill at Le Moulin des Cedres

All our wheat will be grown regionally in 2015!

Last spring I shared some discouraging news about the state of affairs with organic wheat.  Unfortunately, the 2014 harvest in the Midwest was no better than […]
October 30, 2014
resting Waitsfield Common

“Baked and Delivered Fresh Daily”

Think for a second about what “Baked Fresh Daily” involves. Mixing, Resting, Forming, Baking – For a loaf of Waitsfield Common, mixing bowl to oven is […]
January 30, 2014
Red Hen Derek eating his Whoopie Pie

Whoopie Pies and Hucklebucks

What’s in a name? We got to wondering, why are “Whoopie Pies” called “Whoopie Pies?” So we went where we go when we want to know […]
June 18, 2013
shaping Waitsfield Common bread

Naturally leavened bread… The details…

Most of the breads that we make are what we like to refer to as “naturally leavened.” Although this is a term that many people are not […]