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INSPIRED BY TRIPS TO FRANCE, we began baking bread to sell at local farmers markets in 1996. Between 5 and 15 varieties are offered at each market, depending on the baker's whims (and energy) and what's available. Organic and locally produced ingredients are used whenever possible. All of our whole wheat flour is ground weekly from organic hard red wheat. We make several "transitional" breads that make the most of whole grains but also incorporate white flour to lighten the dough. Many of our breads are whole grain varieties that make use of a soaking period for the grains and starter doughs to extract as much flavor as possible from the grains. If you want to restrict fat and sweets try one of our sourdoughs. Flavor in sourdoughs is developed in the starter instead of from added fats or sugars, and the starter enhances shelf life. 80 Proof Pies were added to our market offerings in 2009. Apple is our favorite (or maybe rhubarb...or cherry) but there are others, too. Unable to find lard that doesn't taste like bicycle grease, I had to find a replacement recipe for my mom's never-fail pie crust. Sorry, Edna! But the search has paid off -- try one of our pies and you'll agree. Special orders (minimum 4 of any single variety of bread) may be placed by calling (605) 651-3624 or (605) 826-4251. Many varieties require starters, so please call 3-4 days ahead. For information on where to buy bread, click here. For recipes using breads/cheeses, click here. |