Michael getting the bread out of the oven

Our Bakery

We are the only wood-fired bakery in the Lynchburg area and have become known for our flavorful, rustic sourdough loaves.

OUR FLOUR

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Freshly Stone-milled Flour

100% of our flour is freshly stone-milled by Deep Roots Milling, who use renewable water power at historic Woodson’s Mill in Lowesville, VA. They source chemical-free and organic grains from small farms across the Mid-Atlantic and custom mill some of our own grains.

Regional wheat

INGREDIENTS

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Regional Ingredients

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NATURAL LEAVEN

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24-hour Fermentation

Our bread undergoes a 24-hour fermentation using our own starter (the one we started in 2014!) as a leavening agent and most loaves contain no packaged yeast. This creates a more nutritious, easily digestible, complexly flavored loaf.

24-hour fermented bread
Making bread on a wood fired oven

OUR OVEN

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Wood Fired Oven

Our bread is baked in an oven that is completely heated by wood! We use the residual heat from fires burned the day before the bake day. Our oven was custom built for us by Jeremiah Church of Boreal Heat in Oregon.

Explore Our Bakery Products

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