Our on-farm, from scratch bakery has been open since the mid-90’s, when we baked out of our upstairs farmhouse kitchen. We currently bake out of a larger baking space on the farm, but still use many old family recipes handed down from Mike and Gayle’s mothers, Ada and Carol.
We make all of our baked goods from scratch, using organic, locally milled flour, organic raw cane sugar, organic eggs, real butter, pure extracts, Callebaut Belgian chocolate, plus organic and/or local fruit.
