WHERE TO FIND US
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Pick up @ the Bakery Monday and Friday!710 Hinesburg Road, Charlotte 10-6pm, although bread is often available earlier. If the sign is on the street, bread is out of the oven and ready for pickup! First come, first served, thought you’re welcome to email an order early on Monday or Friday am if you want to ensure your favorite is available. Email your order to backdoorbread@gmail.com Payment at Pick Up with cash, check or Venmo (user name: backdoorbread) Current breads:All grains are 100% organic, sourced from small farms. All breads are made with a sourdough starter. Flour is whole grain, we don’t sift anything out! Redeemer – 100% organic Redeemer wheat grown in Charlotte by Tom Kenyon, water and salt Raisin– 100% organic Redeemer wheat grown in Charlotte, mixed with golden and black raisins, water and salt, rolled in sesame seeds Einkorn– 100% organic Einkorn wheat grown in NY state, water and salt Spelt – 100% organic Spelt wheat grown in Maine, water and salt Khorasan– 100% organic Khorasan wheat grown in Canada, water and salt Rye– FRIDAYS ONLY- 100% Rye from Greensboro, water and salt
Read about our first pop-up at Philo Ridge Farm! |
ABOUT US
http://www.venmo.com/backdoorbread
Backdoor Bread started as a side project in 2014 while we owned and operated Seven Stars Bakery in Providence, RI. Jim’s interest in single variety wheats, regional sourcing and stone milling led to a side business, selling his 100% whole grain loaves at a few farmers markets around town. After 18 years in business and growing to four locations and 100+ employees, we decided to sell Seven Stars and go back to where we started: working with our hands, making products we love and being a part of a community that will appreciate our work. In the summer of 2019, our family of 4 moved to Charlotte, VT to continue the age old tradition of stone milling and whole grain baking.
Our naturally leavened bread is produced with grain milled onsite just before mixing, carefully chosen by us from small, organic farms throughout the northeast and beyond. Our breads highlight single varieties of wheats, showcasing the differences. We work with modern wheats bred for flavor, as well as heirloom, and “ancient” varieties like Khorasan (Kamut), Emmer, Spelt and Einkorn. Our customers rave about the difference in all these varieties, not unlike how different varieties of hops change the flavor of a beer, or varieties of grapes make the wine.
The experimental nature of Backdoor Bread has proven to be fulfilling as a baker, and exciting for our customers. Grains come and go through the year, and sometimes this year isn’t as good as last. It reminds us that wheat is an agricultural product, subject to the vagaries of the seasons. Every year can’t be the same.
Jim & Lynn Williams