WHERE TO FIND US
Pick up @ the Bakery Tuesday 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, though you’re welcome to email an order before 6:00pm the night before a bake. Pre-payment is now required, by 10:00am on the day of the bake, for any bread set aside. We will email you a PayPal invoice to pay. We’re sorry, but bread will not be set aside until payment is received.
Email your order to firstname.lastname@example.org
Payment at Pick Up with cash, check or Venmo (user name: backdoorbread)
All grains are 100% organic, sourced from small farms throughout the Northeast. All breads are naturally leavened. Flour is whole grain and milled in house, we don’t sift anything out!
AVAILABLE TUESDAY AND FRIDAY
Redeemer – 100% organic Redeemer wheat grown in Charlotte by Nitty Gritty Grain, water and salt
Raisin– 100% organic Redeemer wheat grown in Charlotte by Nitty Gritty Grain, mixed with golden and black raisins, water and salt, rolled in sesame seeds
Baguettes-100% organic Redeemer wheat grown in Charlotte by Nitty Gritty Grain, water and salt
Khorasan-Organic Khorasan Wheat(some know it as Kamut) grown in Alberta, Canada, Water, Salt
Emmer-Organic Emmer wheat, grown in Penn Yan, NY at Lakeview Organic Grain, Water, Salt
Renan-100% Renan wheat grown in Penn Yan, NY at Lakeview Organic Grain, Water, and salt
Rye– 100% Rye from Thornhill farm, Greensboro, Vt. water and salt
Einkorn-Organic Einkorn wheat grown in Penn Yan, NY at Lakeview Organic Grain, water and salt
Read about our first pop-up at Philo Ridge Farm!
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