Naturally leavened Breads

While I take the time to seek out the best grain within our region to create my breads with, I only see it best to honor those grains with the practice of creating naturally leavened breads using my starter. I refer to the loaves as real, local bread because that is exactly what they are. No additives or preservatives are added, not even commercial yeast. I collect wild, natural yeast from our environment in the starter to build a bubbly floury mass that leavens our breads. From start to finish they all take about three days’ time. Making bread this way is a practice that involves the mind, body, and soul to connect with the ingredients in an intuitive way to ultimately create delicious and nutrient filled whole grain loaves that are easier for the body to digest compared to the “whole grain” loaves lining the grocery store shelves. The ingredients I use are simple; local organic PA flour, filtered water, starter, and sea salt.

You can order our bread by CLICKING HERE .There is the option to pre-order between Tuesdays at 9am until Fridays at 6am.

example of Breads we bake

Our Valley Blonde is the bread we built the business on. It is 40% whole grain and available every day we are open. It’s available in a rustic batard and we sometimes have limited quantities of pan loaves

Baguette - 50% whole wheat

Brioche - enriched with pastured eggs, Vermont butter, and local milk. fluffy, soft and tender loaf - perfect for anything from grilled cheese to french toast (available for pre-order periodically)

100% Rye (Vollkornbrot) - full of rye berries and sunflower seeds. This loaf is dense, hearty, and has a great sour tang- best sliced thin.

Deli Rye with King Caraway Seed - our light rye (35%) filled with toasted Burlap and Barrel king caraway seed

Friendly Grain - our valley blonde dough mixed with a blend of oats, millet, pumpkin seeds, and sunflower seeds - coated in seeds before baking

Maple Oatie - 60% whole grain filled with local gehl oats cooked into a porridge and PA maple syrup. barely a hint of sweetness to this loaf - great for toasting and sandwiches

Pan de Mie - 40% whole spelt / soft crust sandwich loaf enriched with butter and honey (available half or whole)

Sesame & Semolina - local durum flour, bolted hard wheat, bread flour and toasted sesame seeds make this the perfect bread for any meal!

Whole Wheat - 100% whole wheat loaf - naturally has a sweet and malty flavor from the stone milled grain while being a bit heartier than our valley blonde

We often do a “bakers choice” loaf in the shop - check our social media to see what it may be.