Bake days are currently scheduled for Thursday and the menu of available products each week opens up on the Sunday prior to the scheduled bake day. Any change or special menu opening will be noted on the main page as well as Instagram & Facebook.

The main special flour blends of fresh milled whole grains that make up 70-75% of the total flour in my bread products are from berries sourced from Guardian Grains in North Dakota that are regeneratively grown aka more nutritious than USDA organic. The Guardian grain berries I use are Dakota Snow hard white wheat, Rouge deBordeaux hard red wheat, Hard red Spring wheat & Spelt. The rye berries are USDA organic & were sourced through Breadtopia. I also use USDA organic bread flour from Central Milling out of Idaho for 20-30% of the total flour in all my bread products.

A lockbox for cash payments is provided at our home base pick-up location near Hartford.