Saturday pickups 9–12 at the shack — order by Thursday

Lift Shack Provisions
Start an Order

Vermont · made to order

Lift Shack Provisions

Small-batch breads and pastries from a Vermont cottage bakery — maple-forward, long-fermented, and baked to order for pickup in the valley.

Start an Order Browse the catalog
A rustic Vermont bakery scene — golden maple-amber light over a flour-dusted bench with a fresh loaf, a jar of dark amber maple syrup, and a wheat-stalk crest evoking the Lift Shack Provisions wordmark.
  • Maple Oat Loaf — a loaf of golden sandwich bread crowned with toasted oats

    Maple Oat Loaf

    $9.00

    Our daily loaf — a tender, lightly sweet sandwich bread baked with Vermont dark amber maple syrup and toasted old-fashioned oats. Soft crumb, crackly oat crust, and the warm caramel note of maple in every slice.

  • Vermont Sourdough — a round country loaf with a dark, blistered crust

    Vermont Sourdough

    $8.50

    A classic naturally leavened country loaf with a deep mahogany crust and a glossy, open crumb. Long, cold-fermented for 18 hours for a complex tang and a shelf life that outlasts commercial yeast breads.

  • Maple Pecan Sticky Buns — a tray of six sticky buns glazed in maple caramel and pecans

    Maple Pecan Sticky Buns

    $12.00

    Pillowy enriched dough swirled with cinnamon, rolled in a gooey maple-pecan caramel, and baked until the nuts toast and the syrup bubbles. Sold as a tray of six — best eaten warm, the day they're baked.

  • Cheddar Herb Scones — golden triangular scones flecked with cheddar and fresh herbs

    Cheddar Herb Scones

    $4.00

    A savory, biscuit-style scone studded with sharp Vermont cheddar, fresh chives, and thyme. Crisp edges, tender center, and a savory bite that pairs with soup or stands alone for breakfast.

View all products

Our story

Baked in a Vermont valley, sourced from the hills around it

Lift Shack Provisions started with one loaf and a neighbor's maple syrup. Today we bake small batches through the week — long-fermented breads, laminated pastries, and savory bakes — using local grains, cultured butter, and dark amber maple tapped two ridges over. Everything is made to order and picked up fresh from the shack.

Read our story

From the journal

Field notes from the shack

  • Why we cold-ferment every loaf for 48 hours

    Cold fermentation is the slowest, most reliable way we've found to build real flavor into bread. Here's how the 48-hour schedule works and what it means for the loaf you pick up.

  • Vermont maple season, and why we wait for dark amber

    Sugaring season runs a few short weeks each spring. Here's how Vermont maple syrup gets from the tree to the shack — and why we bake with the darker grades.

  • Meet the shack

    How Lift Shack Provisions started with one loaf, a neighbor's maple syrup, and a small bake oven in a Vermont valley.

Read the journal

Subscriptions

Your weekly loaf, reserved

Never miss the Saturday sticky buns. Subscribe to a weekly bread or pastry share and skip the line — we bake your order into the weekly rotation and have it ready for pickup. Local, fresh, and yours every week.

Explore subscription shares