Bear Mountain BakersEast Wallingford, VT
Owners:  Ray and Christine Powers

Ray and Christine have been baking for 27 years, and specialize in sourdough breads baked in a wood-fired oven.  They buy hard red winter wheat berries from Gleason Grains in Bridport, VT and rye berries from Butterworks Farm in Westfield, VT, through the Rutland Area Food Coop.  They mill these whole berries on-site and use them in their breads.  You can find Bear Mountain Bakers bread at the Rutland Farmers Market, the Brandon Farmers Market, Ludlow Farmers Market, and the Rutland Food Coop, as well as other outlets.

Dancing Sheaves Bakery – Colrain, MA
Owners:  Cr Lawn and Eli Rogosa

The Dancing Sheaves Bakery offers artisan breads grown, milled and baked on their 12-acre organic farm, spanning einkorn sprout bread, chubez lachmah (savory vegetable and herb topped flatbread), katchapuri cheese bread made with Dika ( T. carthlicum), and wild-crafted fiddlehead-pesto pizza in season. We bake kosher einkorn and emmer matzah with rabbinic supervision.  The owners are also enthusiastic about an educational program for children in grades K-12 called ‘Bread from the Earth,’ the development of herbal beers based on recipes in the Talmud, an annual mid-summer event called the ‘Bread, Beer and Biodiversity Festival,’ and a mobile wood-fired oven that is available for community celebrations.  Their grain products are available at the farmstand, online, and at the Green Fields Market in Shelburne, MA.

From the Ground Up Bakery – Burlington, VT
Owners:  Abby Knapp & Matt Tucker

From the Ground Up Bakery is a gluten-free bakery in Burlington that opened in 2010.  Abby and Matt buy their grains both through wholesale and directly from local farmers.  Right now they are working on sourcing local sorghum for baked goods and buckwheat for their pancake mix.   Their products are available through their website, at City Market in Burlington, VT, Healthy Living Natural Foods in South Burlington, VT, Natural Provisions Market-Deli in Williston, VT, Hunger Mountain Coop in Montpelier, VT, and the Burlington Farmers Market.

Green Mountain Flour – Windsor, VT
Owner: Zachary Stremlau

Zachary has been baking for more than 20 years, and uses multiple varieties of wheat, spelt, rye, corn, buckwheat, and barley.  He sells multiple grades and types of in-house stone-ground flours, mixes, porridges, wood fired breads, pizzas, and other baked goods.  Green Mountain Flour purchases grains from Butterworks Farm, Beidler Family Farm, Great River Farm and a growing list of others, and sells at farmers markets and farmstands, through CSA-type oven and mill shares, and at retail outlets.

Hungry Ghost BreadNorthampton, MA
Owners:  Jonathan Stevens & Cheryl Maffei

This bakery has been in business for 13 years and in this location for 7.  Hungry Ghost Bread uses a lot of wheat, spelt, rye, some buckwheat, and oats (for granola).  About a third of their grains are local, which they use for breads, crackers, pastries, and cookies.  Locally, they get wheat (Warthog, Zorro, Bravo, and Richland) and spelt (Sammy) from Four Star Farms in Northfield, MA, as well as Oberkunen spelt from Lazy Acres in Hadley, MA.  They also purchase rye and AC Barrie wheat from White Moon Farm in Easthampton and some Turkey Red from White Oak Farm in Belchertown.  Conventional flours we get from Milanaise Mills in Quebec.  Hungry Ghost’s double wheat bread is very popular; Jonathan makes it with bolted warthog flour (100%) with a 77% hydration and 12% sourdough starter, and mixes in sprouted Richland soft red wheat berries.  Their baked goods are sold in their retail shop in Northampton, MA.

The King Arthur Flour Bakery – Norwich, VT
Owners:  The King Arthur Flour Company (operated by a team of about a dozen bakers)
Bakery Director:  Jeffrey Hamelman

The King Arthur Flour Bakery has been in operation for 11 years, and currently uses two types of Vermont-grown whole wheat bread flour, Vermont-grown whole wheat flour that has been milled to white flour, and Vermont-grown whole wheat and white pastry flours.   They make fragrant, wheaty, delicious sourdough breads, and currant scones.   King Arthur buys all the grain from the farmers (who are the growers and millers), except for the white flour.   Their baked goods are available at their retail store and at numerous co-ops, inns, and restaurants in the Norwich-White River Junction area.

Red Hen Baking Co. Middlesex, VT
Owners:  Randy George & Eliza Cain 

Red Hen Baking Company has been in business since the fall of 1999, though Randy and Eliza have been baking for even longer.  They use whole wheat and stone-ground, sifted flour from Gleason Grains in Bridport, VT, unbleached hard red wheat flour and unbleached soft wheat flour from Nitty Gritty Grain Company, and whole rye flour from Butterworks Farm.  Red Hen uses local flour in their pain au levain, potato bread, Crossett Hill bread, miche, and Cyrus Pringle bread, which is made entirely with VT-grown wheat.  The pie crusts available at Red Hen’s cafe in Middlesex are made entirely with Nitty Gritty unbleached wheat pastry flour.  You can find their baked goods at the cafe, at co-ops and grocery stores in Vermont and the Upper Valley region of New Hampshire, and in many local restaurants as well.