“Hearts starve as well as bodies
Give us Bread and give us Roses”
traditional labor song
German Whole Grain Sourdough Breads
Mixed by hand * Wood-fired * Freshly
milled flour from local, organic farms
* Wheat * Rye * Spelt
You will pick up your freshly baked loaf each week along with your vegetables. We will rotate bread varieties throughout the season, including:
Farmer’s Bread – Our lightest bread, a country sourdough
Organic wheat flour, whole rye flour, whole spelt flour, culture, sea salt.
Three Seed Bread -- Our best seller, covered
in seeds
Organic whole rye and whole wheat flour, organic sesame, flax, and sunflower seeds, culture, sea salt.
Everyday Loaf – Plain, delicious , whole wheat, great for sandwiches
Organic whole wheat flour, organic whole spelt flour, organic rye flour, culture, sea salt.
Bread & Butter Farm Bakery
Our wood-fired oven, bakery, and farm store are nestled in the center of our 143-acre farm straddling the border of South Burlington and Shelburne. We produce only 500-700 loaves per week, which we sell at local farmers’ markets, our farm store, and through local CSA farms. Outside the bakery graze our small herd of Jersey cows and calves, and our pigs. These cows and pigs provide delicious raw milk, beef, and pork, which we also sell at our farm store.
OUR BREADS:
Adam trained with bakers in California and Germany to refine our bread baking techniques -- whole grain flours, natural fermentation, well-hydrated doughs, and wood-fired brick oven baking. The resulting bread is moist, flavorful, highly nutritious, long-lasting, and most importantly delicious. Your loaf will last up to a week stored out on the cutting board with the cut-side turned down. You’ll have to try it to believe it!
We will be sampling at the first CSA pickup in June.
Thanks.
Bread & Butter Farm
Adam Wilson
Corie Pierce
Erik Weil
Chris Dorman
