Looking for a satisfying slice of pizza, a hearty calzone, or a crisp, refreshing salad? This August, we’re excited to spotlight Green Peppers Restaurant as our Co-op Connection Business of the Month. MNFC member-owners can enjoy a 10% discount on orders year round.
Located in Shaw’s Plaza in Middlebury, Green Peppers has been a fixture in the community for over 40 years. Since opening in 1982, the restaurant has been proudly family-owned and operated by Mark and Donna Perrin. From the beginning, they set out to offer high-quality, affordable meals in a warm and welcoming environment—and that tradition continues today.
While best known for their delicious pizzas, Green Peppers offers a wide-ranging menu full of comfort food favorites. Guests can enjoy hearty pasta dishes like spaghetti and meatballs, lasagna, and chicken parmesan; stacked sandwiches such as Philly steak and black bean burgers; and fresh, customizable salads like the popular buffalo chicken salad. Shareable appetizers round out the menu, and there are gluten-free pizza crusts and vegetarian options to suit different dietary needs. For larger gatherings, their ready-to-order pasta trays—serving 10 to 12 people—are perfect crowd-pleasers, with choices like baked ziti, mac and cheese, and chicken broccoli alfredo.
Green Peppers is more than just a local eatery. Mark Perrin has long been a dedicated community advocate. Over the years, he has served on several local boards, including the Chamber of Commerce, Workforce Investment Board, and Middlebury Business Association. He’s also an active member of the Addison County Hunger Council, working closely with Hunger Free Vermont to address local food insecurity. From 2013 to 2019, Mark brought his commitment to equity to the state level, serving on the Vermont State Board of Education and advocating for fair access to education for all Vermont students.
Whether you’re grabbing a quick lunch, planning a family dinner, or catering a party, Green Peppers offers comforting, quality food with a side of community spirit. They currently offer curbside pickup and takeout only, making it easy and convenient to enjoy your favorites at home or on the go. Don’t forget to show your Co-op Membership Card to receive 10% off your order!
This Week our Co-Op is shining a Spotlight on local cheesemakers Boston Post Dairy. From July 16th – 22nd, Member Owners will receive an additional 20% off their artisanal cheese offerings.
Nestled in the picturesque town of Enosburg Falls, Vermont, just across from the scenic Missisquoi River and offering views of stunning Jay Peak, lies Boston Post Dairy—a charming, family-run farm rich in history and heart. The dairy gets its name from the historic Boston Post Stagecoach Road, which still runs directly through the property.
Boston Post Dairy is owned and operated by Robert and Gisele Gervais, along with their three daughters—Anne, Theresa, and Susan. Farming has been a lifelong passion for the Gervais family, who began their agricultural journey in 1962. With a family of 15 children, Robert and Gisele built a strong foundation rooted in hard work, tradition, and a love for the land.
In 2007, the Gervais family purchased Boston Post Dairy, expanding their vision to include a cheese-making facility and a quaint retail store. Here, visitors can purchase a variety of artisanal goods made right on the farm, including handcrafted cheeses, goat milk soaps, maple syrup, and fresh bakery items.
Among the cheeses crafted here, their pasteurized goat’s milk feta stands out, aged in brine for over six months to develop a bold, salty tang that intensifies with time. This exceptional cheese earned first place at the 2018 American Cheese Society Awards, a testament to the skill and passion behind every batch.
Another local favorite is Tres Bonne, a goat milk Gouda aged just long enough to give it a smooth, nutty flavor and a creamy texture that makes it easy to love. For those drawn to something softer and richer, the farm’s Brie offers a buttery, mushroomy finish that melts beautifully into baked dishes or pairs effortlessly with sweet or savory bites.
One of the unique features of the farm is the cheese room, designed with viewing windows so guests can observe the fascinating cheese-making process firsthand. During the warmer months, visitors are invited to meet the farm’s friendly goats and chickens, adding a special interactive element to the experience.
Boston Post Dairy is more than just a farm—it’s a testament to family dedication, Vermont heritage, and the simple joys of rural life.
We’re shining a bright spotlight on our Co-op Connection Business of the Month — Honey Wax Bar! They offer a generous 10% discount to card-carrying Co-op member-owners through the Co-op Connection program, so what are you waiting for?! Read on to learn more about Honey Wax Bar and the skilled esthetician who is excited to help you feel your confident best, no matter the occasion:
Honey Wax Bar founder and owner Hannah Zeno felt called to this line of work by a desire to make all things beautiful and an understanding that real beauty begins within. Her path to becoming a holistic esthetician began by studying nutrition and coaching at the Institute for Integrative Nutrition in NYC and an extensive yoga teacher training program to learn more about the foundations of balance and strength. She studied esthetics for almost a decade with continuing education in makeup, oncology, chemical peels, and most recently lash lifting and microblading. Hannah strives to transform her clients into the most outstanding and glowing version of themselves, helping them feel beautiful from the inside out.
Holistic Esthetician Hannah Zeno, photographed by Elisabeth Waller Photography
Formally known as Honey Holistic Esthetics, Honey Wax Bar is Middlebury’s local go-to waxing and permanent make-up beauty bar. They offer a range of services, from waxing to brow tinting to lash lifting and microblading, all intended to gently assist you along your journey to feeling your absolute most radiant self. Whether you are preparing for your honeymoon or in search of a quick pick-me-up, Honey Wax Bar provides the services to make you more confident in your new bikini or outfit behind closed doors. Located right in the heart of Middlebury, VT overlooking the river, Honey Wax Bar prides itself on its convenient booking system, especially for Middlebury College Students who can book their waxing appointment in between classes.
According to Hannah, “it is a pleasure to work with women and men who come to me looking for a change and want to explore more about the world of health and beauty. When a client makes an appointment, we focus not only on their immediate needs but also on long-term beauty goals. My clients are the reason I’m at Honey!” To view their full menu of services, visit them online at honeywaxbarmiddlebury.com. To book an appointment now, text Hannah Zeno at 802-989-9122 or request an appointment through their easy online booking system.
The story of Vermont Farmstead Cheese Company (VFCC) began with a shared vision: to preserve a cherished dairy farm in South Woodstock, Vermont, and to keep alive the rich tradition of artisan cheesemaking. Thanks to the dedication and generosity of its community, that vision became reality—a thriving creamery known for quality, creativity, and care.
Vermont Farmstead is embarking on an exciting new chapter. The company has officially acquired Grafton Village Cheese Company (GVCC), a historic and beloved name in Vermont cheesemaking.
This strategic acquisition represents a significant milestone. By uniting the heritage, expertise, and resources of VFCC and GVCC, the company is not only expanding its footprint but also reinforcing its ability to deliver exceptional cheeses rooted in craftsmanship and tradition. The goal: to elevate Vermont cheesemaking by blending time-honored techniques with thoughtful innovation, while supporting the talented individuals who bring these cheeses to life.
More than a business move, this acquisition reflects VFCC’s enduring commitment to excellence, sustainability, and community. The company will continue producing its award-winning cheeses with even greater consistency and capacity for innovation. Cheesemaking operations will remain active at both the Grafton facility and the VFCC creamery in South Woodstock, ensuring product availability, operational efficiency, and continuity in quality.
At the heart of both brands are the cheesemakers, and VFCC is investing in them—providing tools, training, and support to help them thrive and push boundaries in artisanal cheese production.
With increased scale and improved distribution, the company is poised for long-term success—without ever compromising its core values. GVCC, a cornerstone of Vermont’s dairy legacy, will continue to be honored and preserved under VFCC’s stewardship. While each brand will retain its unique identity, together they form a dynamic, resilient enterprise grounded in authenticity, craftsmanship, and community spirit.
Since releasing its first cheese in 2011, VFCC has made steady strides—acquiring Castleton Crackers in 2013, launching a vibrant retail space in Artisans Park, and now, bringing GVCC into the fold. Every step has been fueled by the company’s mission: to make high-quality, artisanal cheese more accessible while caring for the land, the animals, and the people behind the process.
VFCC’s award-winning cheeses—recognized by competitions such as the New York International Cheese Competition—are a testament to the dedication of its team. Most recently, the company was honored as Vermont Cheddar Creamery of the Year, underscoring its continued commitment to excellence.
As VFCC looks ahead, it remains firmly rooted in its support for local dairy farmers, its celebration of skilled cheesemakers, and its connection to the community that has championed its growth from the start.
Vermont Farmstead Cheese Company invites everyone to experience what’s next—because the best cheese is always made with care and shared with joy.
Butterworks Farm is in the Member Deals Spotlight this week, and all of their local, organic, 100% grass-fed dairy products are 20% off for member-owners from January 19th through the 25th. It’s a great opportunity to enjoy delicious, high-quality dairy while supporting a Vermont farm with deep roots in sustainable agriculture and family tradition.
The story of Butterworks began over 46 years ago when Jack and Anne Lazor moved to Westfield, Vermont, fresh from college. With degrees in Agricultural History and Anthropology and a shared dream of living close to the land, they began building a farmstead and a life together. By 1979, they were selling yogurt, cottage cheese, and raw milk to a growing group of devoted local customers. As their operation expanded, so did their influence in the world of organic agriculture. Jack became a well-known voice in the movement—teaching courses at the University of Vermont, speaking at conferences, advocating for organic practices, and writing The Organic Grain Grower, a highly regarded guide for small-scale farmers.
Jack and Anne approached farming as lifelong students, constantly researching and refining their methods to prioritize environmental stewardship. Their goal was always bigger than the farm—it was about contributing to a food system that builds soil, sequesters carbon, conserves water, and supports biodiversity.
In 2010, Jack was diagnosed with prostate cancer, later requiring dialysis for kidney failure. During this incredibly challenging time, Anne became both Jack’s caregiver and the steady hand that kept the farm running. After Jack’s passing in 2020, their daughter Christine, who grew up on the farm, stepped in to continue the family’s legacy. With her own family now involved, Christine remains committed to the land, the animals, and the values that have guided Butterworks from the start.
The cows at Butterworks Farm are Jerseys—gentle, spirited, and well-suited to thrive on a diet of nothing but grass. Each cow has her own name and a familiar place in the barn. They graze on rotational pastures throughout the growing season and eat sweet hay from the winter solar barn during the colder months. The decision to go fully grass-fed was a gradual process. For years, Butterworks grew all their own feed, including grains like oats, wheat, and corn. But as soil fertility improved, so did the quality of their pastures, and by 2016 they had transitioned to a 100% grass-fed model.
This shift wasn’t just about diet—it was about farming in a way that reduces tillage, enhances soil structure, and draws carbon out of the atmosphere. As Jack once wrote in a Butterworks Farm blog post: “More grass means more fibrous root systems in the soil. Less grain means less tillage and better soil health. Less tillage means less burning of fossil fuels and less disturbance to the delicate balance of microorganisms in our soils.” For him, building soil carbon was central to the farm’s mission and a key part of the global response to climate change.
In recognition of their decades of work, Jack and Anne were honored with NOFA’s Lifetime Achievement Award in 2019 and became the first organic farmers inducted into the Vermont Agricultural Hall of Fame. Jack was posthumously featured in Vermont Public’s Soul of the Soil series in 2022, highlighting his lifelong efforts to farm in harmony with the earth.
Butterworks Farm stands today as a testament to what’s possible when farming is approached with vision, humility, and care for future generations. With three generations now working the land, their story continues—rooted in tradition, inspired by nature, and sustained by love.
Nestled in the scenic hills of Salisbury, Vermont, Blue Ledge is a first-generation, family-run creamery that’s been crafting award-winning cheeses since 2000. Known for their commitment to sustainability, animal welfare, and strong community partnerships, they’ve earned a lasting place in Vermont’s local food scene. This week, we’re proud to feature Blue Ledge Farm as our Member Deal. From June 11–17, Co-op members save 20% on all Blue Ledge products!
Founders Hannah Sessions and Greg Bernhardt didn’t begin their journey on a farm. Their story started in Florence, Italy, where they studied art and culture and began to dream about a life rooted in land and purpose. After returning to Vermont, they restored a retired dairy farm and started with just four goats. Over the years, that dream has grown into a thriving farm, where 125 Alpine and LaMancha goats are milked daily to produce 14 unique cheeses, ranging from delicate fresh chèvre, to creamy bloomy rinds, and firm, aged wheels.
Hannah, Greg, and the Blue Ledge Farm Team
In addition to their acclaimed goat’s milk cheeses, Blue Ledge Farm also produces a line of cow’s milk cheeses. Since 2008, they’ve sourced cow’s milk from Ayrshire cows at MoSe Farm in Whiting, VT—valued for its richness and cheesemaking qualities. This summer marks a new chapter as they begin working with Hogan Farm in Leicester, VT, where Deb and Andy Hogan raise a small, grass-fed herd of Normande cows, known for their exceptionally rich milk and efficient grazing. That milk will be used to produce Blue Ledge favorites like the buttery Camembrie, the creamy Middlebury Blue, and the new Moosalamoo, available in flavors like dill and caraway. With this new partnership, they’re also bringing back Riley’s 2×4—a fan favorite that blends goat and cow’s milk into a complex, aged cheese with a bold, full-bodied flavor.
Sustainability has always been central to the Blue Ledge philosophy. The goats spend much of the year grazing and foraging, which helps keep them healthy and minimizes the need for imported feed. All manure is composted and returned to their fields, helping to enrich the soil and close the nutrient loop. In 2008, they constructed an underground cheese-aging cave that uses the natural insulation of the earth to maintain perfect aging conditions while reducing energy use.
Blue Ledge has worked closely with Efficiency Vermont to improve their energy systems, including installing high-efficiency compressors, LED lighting, and a variable-speed milking machine. They heat their home, barn, and cheese house with a biomass furnace fueled by locally-sourced wood pellets, and in 2015, solar panels were added to their barn roof—now producing nearly half of their electricity during the summer months.
Blue Ledge Farm is a powerful example of how small-scale, sustainable agriculture can produce world-class food while supporting the health of the land, the animals, and the community. With every wedge and wheel, Hannah and Greg are creating something truly meaningful—cheese that nourishes and connects.
Stop by this week to enjoy their incredible cheeses at a great price, and experience the passion, care, and craftsmanship that define Blue Ledge Farm .
Hannah Sessions, Greg Bernhardt, and their children.
Located in the heart of downtown Middlebury, FLORA is proud to be the town’s only locally owned and operated cannabis dispensary. Founded by longtime residents Michael Sims and Dave Silberman, FLORA offers more than just quality cannabis—it provides a welcoming, community-focused space where visitors can explore thoughtfully curated, lab-tested Vermont products. We’re excited to feature FLORA as this month’s Co-op Connection featured business, where Middlebury Natural Foods Co-op members 10% off their purchase every day!
FLORA’s atmosphere is intentionally clean, calm, and inviting. Whether you’re new to cannabis or a seasoned consumer, the shop is designed to make everyone feel comfortable and informed.
Dave Silberman talks to a customer about product offerings.
FLORA’s dedicated team of budtenders are the heart of the operation. Known for their deep knowledge and friendly approach, they’re always ready to help customers navigate their options—whether they’re looking to cannabis for sleep, pain relief, stress management, or recreational use. Customers who already know what they want can also place preorders online, to have their selections ready for fast checkout when they arrive at the store.
FLORA’s large selection of canned beverages (left) and a popular tincture for DIY dosing (right).
FLORA keeps things fresh with a rotating lineup of five to six new cannabis flower strains each week—there’s always something new to discover. Their aromatic bud bar lets visitors take in the full sensory experience of each strain. “Every week we put out 5–6 new strains,” says co-founder Dave Silberman. “We always keep the selection fresh and exciting.”
A selection of pre-roll joints (left) and FLORA’s line of edibles (right).
That same dedication to quality carries through to their pre-rolls. While many shops mass-produce joints that can linger on shelves, FLORA crafts theirs in small batches using high-quality flower, so customers can count on them always being fresh and flavorful.
Beyond flower, FLORA also offers a refined range of cannabis products including a large selection of edibles and beverages. One favorite among customers and staff is FLORA’s own line of low-dose edibles known as “Socials.” Socials are crafted with full-spectrum cannabis oil pressed from flower without the use of solvents, preserving naturally occurring terpenes for a richer experience. Many users find that full-spectrum products—containing a range of cannabinoids and terpenes—offer a more balanced, approachable effect than isolated THC. Other gummies in FLORA’s co-branded line-up include “Functionals” designed to address everyday complaints – from pain to insomnia. These gummies are vegan, gluten-free, and crafted without artificial flavors or colors, making them a popular and approachable option for a wide range of consumers.
FLORA is deeply invested in curating the best of the best across every category, regularly testing new products to ensure customers have access to top-tier options. One recent standout: handcrafted chocolates from Stir the Pot Kitchen, made right here in Addison County by the original founder of Daily Chocolate in Vergennes. With premium ingredients and meticulous attention to detail, they’re a perfect example of FLORA’s thoughtful approach to product selection.
After opening, Silberman realized that no one in the area was selling pipes—people were driving all the way to Burlington just to buy glass. So FLORA expanded to include accessories, too. True to form, even these are carefully curated, from simple, affordable options to artisan pieces like the one-of-a-kind, hand-carved pipes from local woodworker Jim Cunningham of Pipes by Jim.
FLORA gave over $40,000 in Co-op Connection discounts in 2024, underscoring the store’s deep commitment to serving locals and supporting the Co-op. “Being part of the Co-op Connection Program gives back to the consumer, offers a discount, and supports the Co-op,” says Silberman. “It also signals that we stand for local—locally owned producers and the people of this community.”
Whether you’re exploring cannabis for the first time or looking for a special gift, FLORA’s welcoming team is ready to help you find exactly what you need. Patrons must show a valid picture ID to verify they are at least 21. Stop by their downtown Middlebury location at 2 Park Street – and don’t forget to tell them we sent you!
In honor of Dairy Month, which is celebrated each June, we’re shining a bright Spotlight on the Northeast Organic Family Farm Partnership. In early January of 2022, the Northeast Organic Family Farm Partnership, a first-of-its-kind campaign in partnership with the Maine Organic Farming and Gardening Association (MOFGA), was created to help solve the crisis of disappearing organic family farms in our region.
Nathan Rogers of Rogers Farmstead Creamery in Berlin, VT, pauses to give one of his grass-fed cows a chin scratch
The Partnership, a collaboration of farmers, processors, retailers, activists, and government agencies, invites consumers to pledge to purchase at least one-fourth of their weekly organic dairy purchases from brands that have committed to sourcing their dairy from Northeast organic family farmers. A central goal of the effort is to increase demand for dairy produced in our region, creating market stability to help save at-risk farms and build greater food system resilience for the future.
Strafford Organic Creamery owners Earl Ransom and Amy Huyffer, pictured with their family and their happy, grass-fed cows
We are proud to announce that your Co-op has joined the Northeast Organic Family Farm Partnership. To secure the future of organic dairy farming in the northeast, we’re committed to purchasing organic dairy products from brands that source their milk from our region. We’re also encouraging member-owners and the community to become informed about the Partnership and take the pledge to purchase ¼ of your weekly dairy products from Brand Partners. When you commit to buying one-fourth of your weekly dairy items from the brands that support our region’s organic family farms, you become a proud Consumer Partner with all of these farmers.
Why Does This Matter?
Family farms reconnect us to the land and each other. They provide our communities with beautiful open spaces, abundant wildlife habitats, and rural charm. We pick fruit in their fields and orchards and pet their cows at county fairs. Family farms remind us where our food comes from and connect us with the hands that feed us.
When you pledge to buy the products from our region’s organic family farmers, you are not just helping to keep these farms financially viable. You are supporting true environmental and health heroes. Organic farmers foster healthy soils, which are both a founding principle of organic production and key to fighting climate change. Vermont’s organic farms release fewer greenhouse gases than their conventional counterparts, protect our water and other natural resources, are more resilient to extreme weather events, sequester carbon through their management practices, promote biodiversity, and provide greater community food security. Moreover, you are helping to support a fairer, more stable agricultural market, which keeps thousands of small family farms in business and thriving. In fact, organic milk prices are traditionally more stable than the conventional dairy market, so organic farmers often have an easier job of covering production costs. That means they have a better chance of keeping the lights on at the farm and the cows out in the pasture, where they belong.
Mercy Larson of Larson Farm and Creamery in Wells, VT pictured with one of her grass-fed cows
“The Northeast Organic Family Farm Partnership celebrates the fact that when it comes to supporting our region’s organic family farmers, it really does take a village,” said Gary Hirshberg, chair of the Partnership and co-founder of Stonyfield Organic. “Everyone has a stake in the long-term financial health of our region’s farms and farm families. The simple act of pledging to purchase one-quarter of dairy items from the brands, processors, and farms that support these family farmers, can help to ensure that farms remain healthy, vibrant, financially viable, and environmentally and climate-positive parts of the northeast region for generations to come.”
The late great Jack Lazor of Butterworks Farm in Westfield, VT pictured with wife, Anne, and daughter Christine, along with her family.
The decline in the number of small family farmers is unfortunately not a new story, as the United States, and especially the northeast, has seen drastic reductions in the number of both farms and acreage over the last decade. From 2012 to 2021 alone, Vermont has lost over 390 individual dairy farms as food production has largely been ceded away from small families, and into large, agri-business operations. However, organic family farmers are important contributors to a healthy environment and thriving rural life and are important players in the region’s food system.
Elliot of Rogers Farmstead Creamery in Berlin, VT greets customers at his family’s organic farmstand
The next time you are shopping in the dairy or cheese cases, look for the Northeast Organic Family Farm Seal to identify Partner Brands. When you see the seal, you can be confident that your purchase supports hard-working organic dairy farmers in the Northeast. For more information on the campaign and to take the pledge, click here.
This week, we’re thrilled to introduce Shelburne Farms to our Member Deal line-up! From May 28–June 3, Member-Owners receive 20% off these exceptional local cheeses—crafted just down the road on one of Vermont’s most iconic farms.
Nestled along the shores of Lake Champlain in Shelburne, Vermont, historic Shelburne Farms spans a breathtaking landscape of rolling pastures, forests, and pebbled beaches. Its stunning architecture and inviting spaces make it one of the most beautiful farms in New England –magical and inviting.
Shelburne Farms is a nonprofit organization dedicated to cultivating a conservation ethic for sustainable future through education. Rooted in regenerative agriculture, this working dairy farm is renowned for its world-class artisanal cheddar cheese. Since 1980, the farm has produced farmhouse cheddar using only raw milk from its own herd of purebred Brown Swiss cows. Free from rGBH, artificial flavors, colorings, and preservatives, their cheese reflects a deep commitment to quality.
Each year, the farm crafts around 140,000 pounds of cheddar. This work not only connects people to the source of their food but also strengthens local food systems and supports Shelburne Farms’ educational programs.
Here at Middlebury Natural Foods Co-op, Shelburne Farms Cheddars are a cornerstone of our local artisanal cheese case. From the delicate, creamy notes of their 6-month aged cheddar to the sharp sweetness of their 2-year, to the crumbly, herbaceous bite of the 3-year, there’s a flavor for every palate and every cheeseboard. Don’t miss this chance to stock up while supporting a farm that exemplifies sustainability, education, and excellence.
Learn more about Shelburne Farms and their programs by visiting their website. Better yet, plan a visit to explore this incredible conserved property and see their cheesemaking and regenerative farming practices in action!
Our Member Deals Spotlight is beaming on Red Hen Baking Company! Member-owners can enjoy 20% off their full line of freshly baked breads from May 14-20. Read on to learn more about this wonderful local bakery that’s been turning out fresh organic bread 7 days a week for over 20 years!
History
The folks at Red Hen Baking Company are guided by a belief that pure, uncomplicated ingredients and the hands of skilled artisans are the building blocks for great food. Their bakery sprouted from humble beginnings with a staff of 8 on Route 100 in Duxbury, VT back in 1999. They were committed to using organic ingredients since the very beginning and became an established presence in the area’s many cooperative and independent food stores. Their bread was beginning to appear at more and more of the area’s finest restaurants and they became mainstays of the Montpelier and Waitsfield Farmers’ Markets. To this day, these venues still make up the core of their wholesale business.
After 8 years of hard work in Duxbury and a seasoned staff that had grown to over 20 employees (many of whom are still with the bakery today), they had the opportunity to move 5 miles down the road to the neighboring town of Middlesex. It was here that they established their new baking facility in a building constructed especially for their purposes with an attached café in a renovated building that housed the former Camp Meade Diner.
Their café has become known as a local destination and gathering place where people can enjoy not only the bread they’re so well known for, but also their increasingly lauded pastries, sandwiches, and soups. To supplement their own creations, the cafe also features beer, wine, and specialty food from near and far. Next time you’re cruising through Middlesex, be sure to stop in!
Although Red Hen has grown considerably since those early days in Duxbury, they remain dedicated to creating the very best food from the best possible ingredients. You can’t make great food without great flour (or potatoes or seeds or meal, as the case may be), so a great deal of time and energy is spent sourcing the very best of these items. In many cases, the folks at Red Hen are closely acquainted with the farmers and millers that are responsible for producing the raw materials used for baking their breads. In fact, over 90% of all the flour they use comes from two farmers within 150 miles of the bakery. Each year, 430,000 lbs of local wheat go into their breads!
Members of the Red Hen Baking Crew visiting Les Cedres farm in Quebec where some of the organic grain for their bread is grown.
They employ methods that are as old as bread making itself and these processes guide their 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. The Red Hen family of breads runs the gamut from dense whole grain varieties to light and airy ciabatta and everything in between.
Red Hen Baker Randy unloading fresh baked baguettes
Giving Back
Like any good hen, the folks at Red Hen feel a responsibility to do what they can to nurture the community that has nurtured them. There is never a shortage of work to be done and there are so many good organizations doing that work, but each year their staff selects a few organizations that they would like to support. Last year they directed over $26,000 to the following organizations doing work both close to home and further afield:
To learn more about Red Hen Baking, check out their web page! You can view their cafe menu, read all about their diverse bread offerings, and find great tips for storing your bread to maximize freshness.
