Our Breads

Our breads are the result of a synthesis between high quality ingredients and proven baking techniques.  You can’t make great food without great flour (or potatoes or seeds or meal, as the case may be), so we spend a great deal of time and energy sourcing the very best of these items.  In many cases, we are closely aquainted with the farmers and millers that are responsible for producing the raw materials that we bake with.  Click here for a complete listing of our ingredients and their sources. 

The transformation of pure flour and water into bread begins with our starters (or “pre-ferments”).  We employ methods that are as old as bread making itself and these processes guide our days at the bakery.  This method of slow fermentation produces a complexity of flavor, a chewy texture, helps the bread to keep longer, and even adds to its nutritive value.  Each loaf is then formed by hand and baked in a hearth oven.

For a quick and easy guide to all of our breads, including the days that they are baked, take a look here.  For more a more in-depth look, read below and click on the ones that interest you.

	Alice’s Rye A Classic rye bread to celebrate the birth of our friend Alice. read more…
	Baguette A classic French baguette with a delightful, open interior and a thin, crisp crust. read more…
	Seeded Baguette We roll our baguettes in a mixture of poppy, fennel, and certified organic sesame seeds. read more…
	Ciabatta The unusual shape of this traditional Italian loaf gave it its name – ciabatta is Italian for “slipper.” read more…
	Crossett Hill Round Our heartiest loaf is named for the hill that Red Hen called home for our first eight years. read more…
	Crossett Hill Batard This is an alternative size and shape (smaller and oval) for our Crossett Hill Round. read more…
	Cyrus Pringle The only bread of its type on the planet…read more…
	Mad River Grain A veritable orchestra of grains and seeds! (Or maybe a 70′s funk band is more your style?) read more…
	Vermont Miche The miche is a bread-lovers delight: a 2 ½ pound round with a dark, caramelized… read more…
	Olive Bread Our olive bread weds a subtle sweetness with pungent Kalamata olives. read more…
	Pain au Levain Slightly sour to emphasize the flavor of the heirloom Turkey wheat… positively oozing with terroir!.. read more…
	Potato Bread Whole, roasted, VT-grown Organic yukon gold potatoes give this special bread a unique color, texture, and flavor. read more…
	Pumpernickel Pumpernickel is made from Certified Organic whole rye flour with just a hint of caraway. read more…
	Raisin Walnut Bread Naturally leavened and packed with Organic raisins and walnuts. read more…
	Sprouternickel Sprouternickel is Pumpernickel’s cousin, gussied up for the Prom. read more…
	Waitsfield Common This is a basic, no nonsense, do-anything bread. Mild, but still with plenty of flavor. read more…
	100% Whole Wheat Completely whole grain. Completely organic. Completely delicious. read more…