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 what's available. Organic and locally produced ingredients are used whenever possible. We make several "transitional" breads that make the most of whole grains but also incorporate white flour to lighten the dough. This winter we've been working on some 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 grain. Look for these when market begins this summer!
Special orders may be placed by calling (605) 826-4251 or (605) 651-3624 (minimum 3 of any single variety). Many varieties require starters, so please call 3-4 days ahead.
