Skip to content
  • Current Breads
  • About Us
  • Aurora 1109
  • Contact Us
Home

We will be open Wednesday, November 22, 10-7pm

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.

 

 

PRE-ORDER BREAD
Ensure you receive the bread of your choice!  Pre-ordering is not required, we always bake extra bread.  We never know when we will sell out, however—sometimes early, sometimes late.  Ordering will ensure you don’t miss 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

Thankful for our community that continues to suppo Thankful for our community that continues to support our quirky little bakery. Together, we're sending way more money to @wckitchen than I could've imagined before we started this fundraiser with so many other like minded bakers throughout New England. 

Happy Thanksgiving! We're open at 10:00. Pretty please, no early birds, we'll be up against the clock this morning

#freshmilledwholegrain 
#freshmilledwholewheat 
#charlottevermont 
#charlottevt
An old friend returns. A few tweaks still, but kho An old friend returns. A few tweaks still, but khorasan is finally back. There's some on the drop in rack. And, we're back to that stellar, deep yellow khorasan from Central Milling. Luscious

Our fundraiser for World Central kitchen will continue through Thanksgiving. Thanks to all the bakeries around New England contributing. I haven't been able to keep up with all involved. Slacker

#freshmilledwholewheat 
#freshmilledwholegrain 
#khorasan 
#charlottevermont 
#charlottevt 
@centralmilling 
@wckitchen
If you mill your own flour, not that everyone shou If you mill your own flour, not that everyone should imho, you owe it to yourself, and your customers, to invest in a magnet. That isn't a paperclip. Its much thicker. Dunno what it is. You can also see some metal shavings on the bottom right. 

The infrastructure has always been the real challenge when committing to local wheat. In this case, it came from a Northeast mill that has been bad at their job since I moved to New England in 2000. The wheat is great, from a local farm, but it has to be processed somehow. This is the infrastructure still missing for small farms

I got this magnet on Amazon. I'll put a clickable link in the stories. Its 6". A 3" or 4" magnet would fit my 26" @newamericanstonemills better, but it's ok. I've seen some use the magnet in the flow of grain coming out of the hopper and it works great. Better in some ways, but it makes a mess and the auger locked on a rusty screw once. Inside the mill would've caught that one

Stay metal free out there
So lucky to have wheat growing a couple miles away So lucky to have wheat growing a couple miles away. Open at 10:00!

Thanksgiving order form is up on the website along with next Friday. Make sure you use the correct one!!!

Remember, 100% sales of Jerusalem Bagels goes to @wckitchen

#nittygrittygrain 
#charlottevermont 
#charlottevt 
#vermontwheat
Load More

Backdoor Bread | Charlotte, VT    Instagram logo

Top