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I bake 100% organic sourdough using stone-ground whole grains that are grown in Montana. I source my grains from Montana Flour & Grains in Fort Benton as well as Highland Harmony Farm in Wilsall. The bread is a vessel for craft, community, and connection. By highlighting a variety of different grains, each loaf connects you to a world beyond the uniform white bread that fills grocery store shelves. My hope is that this bread starts to connect us all a little more to a variety of grains, to a more resilient local food economy, and to each other.
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