Close-up macro shot of a freshly sliced sourdough loaf, showing deep ear cuts and airy crumb, soft morning window light, warm editorial photography style, muted cream and sage tones, shallow depth of field, 35mm.
Close-up macro shot of a freshly sliced sourdough loaf, showing deep ear cuts and airy crumb, soft morning window light, warm editorial photography style, muted cream and sage tones, shallow depth of field, 35mm.
Close-up macro shot of a thick chocolate chip cookie showing melted chocolate pools and flaky sea salt on top, soft morning window light, warm editorial photography style, muted cream and sage tones, shallow depth of field, 35mm.
Close-up macro shot of a thick chocolate chip cookie showing melted chocolate pools and flaky sea salt on top, soft morning window light, warm editorial photography style, muted cream and sage tones, shallow depth of field, 35mm.
Overhead flat-lay of a rustic berry galette on parchment paper, golden flaky crust, soft morning window light, warm editorial photography style, muted cream and sage tones, shallow depth of field, 35mm.
Overhead flat-lay of a rustic berry galette on parchment paper, golden flaky crust, soft morning window light, warm editorial photography style, muted cream and sage tones, shallow depth of field, 35mm.
On the counter

The weekly rotation

Simple ingredients, slow ferments, and plenty of butter. Here is what we are pulling from the deck oven this Saturday.

Country Sourdough

Salted Chocolate Chip

Seasonal Fruit Galette

Naturally leavened and slow-fermented for 24 hours. A deep, blistered crust with a soft, open crumb.

Oversized cookies baked with pools of melted dark chocolate, premium salted butter, and a pinch of flaky sea salt.

Flaky, hand-folded pastry dough wrapped around local orchard fruits, lightly baked and dusted with organic sugar.

Our method

Our baking rhythm

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02
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04

Feed the starter

Slow overnight rise

Bake at dawn

Farmstand pickup

We feed our wild yeast starter with organic stone-ground flour, letting it build strength for the weekend bake.

Loaves are shaped by hand and slow-fermented overnight to develop deep flavor and easy digestibility.

We fire up the deck oven early Saturday, baking until the crusts are deeply caramelized and golden.

The stand opens at 8 AM. Everything is warm, fresh, and sold on a first-come, first-served basis.

Get Directions

Come find us

We open Saturdays at 8 AM on Route 9 and pack up when the baskets are empty. Come early for the best selection.