• First and foremost, we consider ourselves to be an "ARTISAN" bakery. Everyting that we can make in-house, we do. Hands on at all steps of the baking process.
• Our specialty is making bread. Naturally leavened Sourdough/Levain and Yeasted Bread.
• We mill some of our own flour, in-house, from organically grown CT wheat. We also use a local mill that souces wheat from several New England Farms.
• Most of our breads are Vegan. Some might contain milk and/or honey. Please inquire if concerned.
• We always try to use locally sourced ingredients, especially eggs and milk. (as well you should too..!).
• We always use fresh and top-notch ingredients.

We are located in the Central Connecticut area. Primarily selling our products at local farmer markets and also occasionally delivering to the Meriden/Wallingford area.
The response to our products so far has been overwhelming and we hope to be expanding our delivery area soon.

• We are a licensed Cottage Food Bakery in Connecticut.
• We are ServSafe Certified.

Adapted from a Swedish Bread Manifesto:

Bread is one of our most important foods. We bakers who share the same core values want, with this manifesto, to express our vision of a future bakery handcraft that is both open to development and innovative ideas but just as obviously shows deep respect for tradition and culture.

WE WANT TO
• Use our knowledge and passion for the profession to bake good and beautiful bread from natural ingredients - Take responsibility for our clients' health and wellbeing
• Protect our natural environment and biodiversity
• Rediscover a rich bread culture
• Promote, develop, and share our professional heritage

WE WILL ACHIEVE THAT BY
• Being humble for all the natural processes that make our bread tasty, healthy and satiating. By using natural ingredients and adapt ourself to them makes our profession challenging, complex and incredibly fascinating.
• Using ingredients from farmers who treat animals with respect, promote biodiversity and use their knowledge to grow without harmful substances.
• Opting out of unnatural and genetically modified ingredients that threaten human health and natural balance, biodiversity and natural cycles.
• Taking advantage of the resources available around us by using local ingredients grown or produced in our region.
• Exploring and spreading the originals cereals that naturally thrive in our environment and climate, and engaging farmers and suppliers to make sure that the flour reach bakers across the country.
• Seeing the beauty and authenticity of our craft. Removing walls between the bakery and the shop - we have nothing to hide!
• Taking responsibility for how our profession, our craftsmanship, and our passion is handed on to future generations of bakers by opening our bakeries for trainees and apprentices.

With this manifesto, we invite you - consumers, food artisans, farmers, millers, food industries, traders, scientists, teachers, politicians and authorities - to discuss and collaborate on current and future bakery handcraft.