Vermont · field to shack
Our Story
This is a Vermont story — a valley, a ridge of sugarbush, and a shack small enough to bake for one household at a time.
The beginning
It started with one loaf
The first loaf came out of a home oven on a cold week, set on the counter beside a jar of maple syrup a neighbor had tapped that spring. It wasn't meant to be a bakery. But the loaf kept getting better, the neighbors kept coming back, and the syrup kept finding its way into the dough. Somewhere in that second winter, the shack had a name.
From the land
Sourced from the hills around us
The valley does most of the sourcing. Grains come from a small mill an hour north, butter from a creamery that cultures it the slow way, and produce from the farms that line the road into town. The maple is tapped two ridges over and boiled down dark — the same amber that goes into the doughs, the glazes, and the pastries. Everything travels less than a long afternoon's drive.
The shack today
Baked to order, picked up fresh
Today the shack bakes small batches through the week, each one made for the household that ordered it. There's no shelf of day-old bread and no set shop hours — an order comes in, the bake gets scheduled, and the loaf or pastry leaves the oven the morning it's picked up. It's a slower way to feed people. It's the only way we've found to do it right.
Curious who's behind the shack?
More about the bakery