How can I get bread during the Winter?

Our bakery operates all-year, but our market season runs from April 4 -October 10. During the Fall/Winter months we recommend ordering from the FoodHub (online Farmers’ Market)- it guarantees you a loaf! Ordering opens Thursday at Noon and Pick Up is on Wednesday.

We also offer croissants at Espresso News (in Boone) all-week + Country Sourdough loaves at Corbett’s Produce (in Deep Gap) on Wednesday’s. Keep an eye out on the website homepage and Instagram for updates and info!

We put an emphasis on the Spring/Summer season for our labor. This makes is sustainable for us in the long-term and allows us not only time to recharge, but to take new steps with our production.

Do you make gluten free or vegan sourdough?

By default sourdough is vegan. If we include ingredients that aren’t vegan it will be specified in their description and label.

We don’t currently offer a gluten free option. Gluten is an important characteristic of the breads we make, however, the natural bacteria and slow fermentation have been shown to aid in digestibility.

Do you have a retail space?

We currently do not have a brick and mortar store. We produce everything in a USDA inspected and NC Department of Agriculture certified Home Processing bakery. Due to zoning ordinances, we are not able to sell at our production space.

We are working towards and envisioning our next steps, so stick around!

What is natural leavening?

Natural Leavening is the traditional way of making bread, and until recent times was the ONLY way of making bread. A naturally leavened bread uses wild yeast and bacteria to give rise and lift to the bread without any added commercial yeasts or conditioners. This process, along with a slow, cold fermentation greatly enhances the depth and flavor of the bread without adding unnecessary ingredients.

What’s the difference between this bread and grocery store bread?

The difference is not only in the ingredients, but in the reasoning. Yes we use regionally sourced grains that are grown using environmentally friendly practices. We allow the dough to ferment naturally without any added fast rising yeasts. We highlight and aim to showcase the natural flavor of heirloom grains such as spelt, Kamut, and rye that many have not been able to truly taste. Not because of inability to, but because of inaccessibility. But the difference is not only in the ingredients. We don’t strive for maximum personal profit. We strive for our bread to be as accessible as possible while being able to continue to run a business and pay ourselves a living wage. We give back to the High Country community. We are people that you can reach out to and connect with to know where your food comes from, how it was made, and who grew the grain.