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Backdoor Bread is closing for good (or at least for now).  The last bake will be Sept 13, 2024
A heartfelt thank you to everyone who has supported this whole grain project, it was a lifelong dream.

 

welcome to backdoor bread

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 are located at 710 Hinesburg Road, Charlotte, Vermont
We are open Fridays 10:00am-7:00pm for order pick up and walk-in sales while supplies last.

PRE-ORDER BREAD
This is the last bake forever (or at least for now).  We highly recommend ordering if you want bread!  We have placed a limit on the quantities each family can order to ensure that everyone gets a last loaf.  We’re taking orders until 7pm on Wednesday or until we’re sold out.
ORDER NOW

 

NEVER MISS A BAKE!

 

HOW TO PAY AT THE STORE

Payment required at time of order. For walk-in sales, we accept cash, local checks and credit card. 

Current Breads

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!  See the order form for this weeks menu offerings.

Breads We Make

Organic Aurora 1109 
Organic Aurora 1109 wheat grown in Shelburne by Nitty Gritty Grain, water, salt
Read about this exciting wheat project on our blog.

Organic Spelt 
Organic Spelt grown in Penn Yan, NY, water, salt, baked in a pan loaf.

Raisin Sesame 
Organic Redeemer wheat grown in Charlotte by Nitty Gritty Grain, mixed with golden and black raisins, water, and salt, rolled in unhulled sesame seeds

Organic Baguette  
Organic Redeemer wheat grown in Charlotte by Nitty Gritty Grain, water, salt

Organic Khorasan  
Organic Khorasan wheat (some know it as Kamut) grown in Saskatchewan, Canada, water, salt

Brioche 
Organic Whole Redeemer Wheat, Milk, Eggs, Butter, Sugar, Salt, Yeast

Organic Einkorn  
Organic Einkorn wheat, grown in Penn Yan, NY at Lakeview Organic Grain, water, salt

Organic Rye  
100% Rye from Thornhill farm, Greensboro, Vt. water, salt

Walnut Raisin
Organic Redeemer Wheat, Toasted Walnuts, Raisins, Water, Salt

Bagged Granola  
Organic rolled oats, almonds, sesame seeds, salt, cinnamon, cardamon, coconut oil, Patalin’s maple syrup, vanilla extract, black raisins, golden raisins

@Backdoorbread

Thanks @evelyns.crackers Hopefully, this new book Thanks @evelyns.crackers Hopefully, this new book encourages others to move on from commodity sourced, roller milled white flour to more interesting options. There's not really a good reason to sift at all, if flavo(u)r and nutrition are what we're looking for in our baked goods Great job, Dawn! #flourisflavour #evelynscrackers
This is what it's come to. I'm a home baker now😂 #milledacoupleweeksagowholegrain
Last bread in and out of oven Thank you Charlotte Last bread in and out of oven Thank you Charlotte for supporting our quirky little bakery, and thanks to all the friends around the world I've made thanks to Backdoor Bread. It's meant a lot We're sold out See ya on the other side #freshmilledwholegrain #freshmilledwholegrainbaguette #charlottevermont #chalottevt
KHORASAN  Sometime around 2012 I was getting bor KHORASAN  Sometime around 2012 I was getting bored. Bored with baking, and white bread and managing people poorly.  I needed something  I heard about this crazy guy, Dave Miller, that worked alone, milled his own flour and made bread with lots of different grains. For the noobs out there, this whole grain, milling, working alone thing was borderline unheard of. No one milled in the US. That was crazy talk. We've come a long ways in 10 years!  I was intrigued  Dave invited me to spend a few days, and the first bread I tried was his Kamut (khorasan wheat). It was yellow in color and had a unique, sweet, buttery flavor.  This was when I realized what I'd been missing. Up to this point, like all bakeries, we bought whole wheat flour from a mill. Preferably, stone milled, from unknown varieties blended to spec. There was no talk of wheat variety or flavor. You looked for performance.  Dave's bread was similar to the European style hearth breads I knew and loved, but they were 100% whole grain. To this day, I judge milling by the aroma of the fresh flour coming off the mill as Dave taught me. It was a revelation  After that first trip to Dave's, I felt like I had a path. Find some Kamut. It took a few months. I was so excited when the bag of Kamut flour arrived, only to see that it was milled 9mon prior. It had zero aroma and made good bread, but something was missing. I needed a mill 7 frustrating months later, our first mill at Seven Stars Bakery arrived. A tiny Ostiroller from Austria. Somewhere around this time, I heard of another crazy guy who not only milled flour, but also built his own mill “deep in the woods of Vermont” We outgrew the Ostiroller the day it arrived, so I planned a motorcycle trip north to meet Andrew Heyn. Andrew and Blair run Elmore Mountain Bread. I was able to talk Andrew into building us a mill, and Easter 2015, the 3rd (I think), New American Stone Mills mill arrived at Seven Stars, and as expected, was a game changer. This 40” mill not only milled fast, but the flour coming off was aromatic and so fine and soft I couldn't believe it #charlottevt #charlottevermont CONTINUED in comments ..
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