Vermont · field notes
From the Shack
Notes on the bake, the seasons, and the slow work behind what comes out of the oven — written between loaves, one batch at a time.
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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.
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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.
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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.