The Bread

The signature loaf is my own pain de campagne, a French country style bread made with about a small proportion of rye, and mostly wheat. It was called country bread because historically rye would often accidentally be seeded with wheat in the fields, naturally blending when harvested and milled for flour, and thats the bread I aim to make.

I mill and blend whole grain wheat and wholegrain rye with white flour myself to make a rustic, unfussy bread that is a pleasure to eat. The crumb is more uniform and without a lot of huge holes by design, because I don’t like it to be hard to eat with jam or cheese, and the crust is rich and dark.

Mixed by hand and made only with organic Vermont grown grain and flour, water, sea salt, and yeast. The ingredients honor the hard work of the farmer, and the long fermentation process brings out the best flavors in the grain.