Meet the shack

Lift Shack Provisions started with one loaf and a neighbor’s maple syrup. Before there was a shack, there was a home oven, a starter on the counter, and a Saturday when too much bread came out of it to keep to ourselves.

How we got here

The first loaves went to friends. Then to friends of friends. Then, fairly quickly, to the point where the home oven couldn’t keep up and we had to decide: stop, or build something.

We built the shack.

It’s a small building — a bake oven, a retarder, a bench to shape on, and not much else — set in a valley with a ridgeline on either side. We picked the spot because it’s close to the people we bake for, and because the walk from the door to the truck is short when the mornings are cold.

What we make

We keep the list short on purpose:

• Long-fermented sourdough breads.
• Laminated pastries — croissants, maple cards, and what’s in season.
• A rotating savory bake or two.

Everything is made in small batches through the week, to order, and picked up fresh from the shack. We don’t keep a stocked shelf. If it isn’t spoken for, we didn’t bake it that day — which is also why the menu shifts a little from week to week, and why some things sell out early.

Where our ingredients come from

We bake with what grows around us, and we buy it from the people who grow it.

The flour is milled from grain grown in the Northeast. The butter is cultured. The maple syrup is tapped two ridges over and bought a season at a time. None of this is a marketing line — it’s just how a small bake in a small valley sources anything, and it’s most of the reason the bread tastes the way it does.

What’s next

This is still early. We’re a young business in an old building, learning the shape of a week that works for our customers and for us. There’s a lot we want to get better at — a more consistent crumb, a wider range of pastries, a better system for pickups on busy weeks — and we’d rather grow into those slowly than scale into something we can’t stand behind.

If you’ve picked up a loaf, you’re part of that — and we’re glad you’re here.