WHERE TO FIND US
|
Monday Pick up @ the Bakery710 Hinesburg Road, Charlotte 12-6pm First come, first served! You’re welcome to email an order by Sunday am, if you want to ensure your favorite is available. In addition to breads listed below, I’m going to start doing test batches of new wheats or new breads on Monday. I can’t promise they turn out every week, or what they will be, but there might be something new available at pickup. $5 per loaf for these one offs. Come see what we have this week! Email your order to backdoorbread@gmail.com Payment at Pick Up with cash, check or Venmo (user name: backdoorbread)
Organic Redeemermade with 100% organic Charlotte grown wheat, water,salt $7 Organic Khorasanmade with 100% organic khorasan wheat, water, salt $8 Organic Speltmade with 100% organic maine grown spelt, water, salt $8 Raisin w/Sesame Seedsmade with Charlotte grown 100% organic wheat (redeemer), golden and black raisins, water, sesame seeds, salt $8
Friday Pop Up at Philo Ridge FarmFridays from 3-6pm!
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 will move 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. Stay tuned to find out where to find our breads.
Jim & Lynn Williams