Long fermentation times bring out complex flavors in these handmade breads.
This bread's depth of flavor develops as the dough undergoes a slow fermentation process over a period of several hours. This one is a favorite at the market!
Made with both white and whole wheat flour. Wheat flour is milled fresh from wheat berries harvested locally in Powhatan.
Roasted walnuts incorporated into the dough add flavor and crunch. Wheat flour is milled fresh from wheat berries harvested locally in Powhatan.
Spelt is my favorite flour these days. It has a light, nutty flavor that's wonderfully complemented by a touch of honey. This bread bakes up tender and ever-so-slightly sweet, perfect for sandwiches or as an accompaniment to your favorite soup.
Classic sourdough slow fermented for multiple days without any commercial yeast
The Ideal shape for sandwiches but equally delicious toasted with some butter and/or other spread of your choice!
A mix of cinnamon and sugar swirled into a light sourdough. Divine toasted and spread with peanut butter!
This hearty and nutritious loaf includes sesame and sunflower seeds folded into the dough which is a mix of white and whole wheat flour.
Snacks and sweets on the menu include a variety of crackers, as well as banana bread, oatmeal fudge bars, biscotti, and more. I hope you enjoy eating these as much as I enjoy making them!