It Takes a Region: The Baker & The Farmer

These days it takes a region- -rather than a village-- to produce honest loaves of natural, nutrient-dense, flavorful bread. Attendees at our workshop (The Baker & The Farmer; A Winter's Tale of the Journey of Bread 2/11/18) were taken on every step of that journey from planting the saved seed to baking the finished loaf. Local organic grain (for flour) farms are scarce, however one regional source of organic flours, spelts,rolled oats, polenta, and cornmeal for baking is Weatherbury Farm in Washington County. Farmer Nigel Tudor grows and mills all of his products on his farm. Its a three hour round trip to Weatherbury Farm to lay in a supply of flours for a few weeks or months. I believe so

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