Bread in the Meadow

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Bread in the Meadow

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Bread in the Meadow, Bakery, Esko, MN.

Sourdough and pastry, yeasted specialty breads and a little bit of awkward charm, baking for the Carlton County Farmers Market, Duluth Farmers Market, special events and by preorder for our email list.

10/15/2026

I won't leave you in suspense any longer.

Out of 11 variations from our pumpkin croissant trials last week, this was the clear winner.

With a delicious combination of rich pumpkin and warming spices balanced with a bit of brightness from a little orange juice and topped with whipped cream to bring it all together, this is the perfect pastry for all of your pumpkin and pumpkin spice cravings.

All you need is a hot drink.

I'm not usually a huge pumpkin fan, preferring apple and chocolate desserts over pumpkin, but I really liked this. Stephen abandoned the pastry and took a spoon straight to the curd itself.

It's like a pumpkin pie in snack size, and you don't even have to wait until Thanksgiving.

We'll debut this pastry for the final week of the Carlton County Farmers Market in Cloquet this Saturday, Oct. 17th and at the bakery in Esko, of course.

If you miss this pumpkin perfection this week, don't worry, we'll still be open at the bakery on Saturdays and will have both the Pumpkin Curd Danish and our Caramel Apple Bun through October.

10/09/2026

I have many ideas. Too many. Some are good. Some are not. Some are so bizarre that Stephen just looks at me sweetly and says, "nope."

They range in complexity, subject and feasiblity.

What if we made an office nook out of the downstairs bathroom closet and put a reading loft above it?

Could we sew bread-themed costumes to wear for the Meadowlands parade? (Stephen as baguette, the kids as various croissants)

How hard is it to move this weight-bearing wall between the kitchen and the dining room?

Can we double the garden next year?

And what about sheep? Grapes? Berries?

A wheat field?!

This extravagance of ideas also extends to pastries. The possiblities can be too much and good recipes go through extensive development - writing, testing, tasting, tweaking, and scaling for larger scale production - which means I need to devote some time to recipe development and not just hope that an idea works out at 5 a.m. on Saturday morning.

I've been stuck on a pumpkin pastry for a number of weeks with nearly a dozen ideas floating around in my head and yesterday, I finally got the time to do some recipe testing after I was done prepping croissants.

After the kids went to bed, Stephen and I tasted all 11 of the variations and settled on the winner for our next special.

I'm super excited to share it with you but I'm going to leave you in suspense for another week until we unveil it for the final market on October 17th.

But this week, we still have our extremely popular Caramel Apple Buns, filled with local apples and topped with our from-scratch caramel. You can find these at both the bakery and the market this Saturday, 9 a.m. to noon.

10/05/2026

Our fall and early winter class lineup is now LIVE on our website!

We love offering classes in this slower time of year, when you and I both have more time to get together, learn a new skill and then you can spend the winter perfecting it.

Because we would all rather much have our ovens on in the winter than the summer anyway.

2027 classes will be available soon. Watch Facebook or sign-up for our newsletter or text list via our website to be the first to hear about new classes.

Link to register or learn more in the comments.

10/02/2026

There's something about the October market season that's uniquely challenging. We've pushed hard all September with extra events, the garden harvest and all the minutia of life and then October rolls around.

Frosts come regularly, winter is fast approaching, and we realize that our time to finish time-sensitive projects is dwindling. The list is long with firewood stacking, fixing the driveway, and more garden harvesting among others, but our time and energy is shorter than we'd like.

So a couple things happen.

Naturally, the less important tasks float away, but occasionally the actually important tasks get missed, too.

Which is what happened this week with our sourdough starter.

A little background for the non-sourdough obsessed general audience: sourdough is made with a starter composed of flour and water and unseen colonies of lactic acid bacteria, acetic acid bacteria and yeasts. These colonies of microorganisms feed on the starches in the flour and reproduce, creating that sour tang you're familiar with and the CO2 needed to leaven the bread.

Well, these little guys get hungry pretty regularly and a strong starter should be fed at least daily.

In the exhaustion of this season (and Chester teething), my sourdough feeding schedule left a little to be desired. Combined with the natural cooling of autumn, my starter was VERY sluggish.

Unusably sluggish.

And the only way to remedy a sluggish starter? Feed it, keep it cozy and give it 8-12 hours. Then repeat.

No quick fix here.

So, we may or may not have sourdough at the market or bakery this weekend.

I'm on my last attempt of getting my starter to rise to be able to have bread in time. If we do, it'll be VERY fresh - like still warm fresh.

But we'll still have our yeasted breads and our pastries at both the market and the bakery on Saturday, and if you're in Duluth this weekend and staying in town to avoid the Applefest crowds, you can also find us at the Duluth Renaissance Faire on Sunday in Lower Chester Park, 11 a.m. to 3 p.m.

09/11/2026

In Duluth tomorrow? So are we!

Stop by the Lake Superior Harvest Festival on Saturday from 10 a.m. to 4 p.m. and check out all the fun activities, do a little Maypole dancing and grab some veggies (and pastry while you're here 😉).

We'll have your favorites plus our new September specials- Caramel Apple Pie Tarts, Nutella Espresso Cruffins, and Maple Cinnamon Scones - and lots of bread and baguettes.

And if you're in Cloquet, we'll be there, too! (We sure get around.) You can find us, as usual, at both the Carlton County Farmers Market in the Premier Theatre parking lot and at the bakery, 9 a.m. to noon.

09/10/2026

With school starting and the seasons changing, for many this time of year brings routines and new schedules, a return to a familiar pace.

For us, it's one of our busiest times of year.

September is still a busy month for the market and we pick-up extra events this month. You'll find us at the Lake Superior Harvest Festival at Bayfront Park this Saturday and the Chester Bowl Fall Fest next Saturday in addition to the Carlton County Farmers Market in Cloquet and the bakery.

We double our production for these events, working both late and early hours for these to happen.

Behind the scenes, September is also a key month for holiday baking planning - finalizing the menu for Thanksgiving, thinking about holiday specials for December, not to mention fine-tuning the October seasonal specials.

In our personal lives, we're gearing up for homeschooling. And, of course, this is when the tomatoes are demanding to be processed, potatoes are needing to be harvested and we need to start watching for frosts to protect those crops we're not quite ready to say good-bye to yet. (But, please, zucchini, you can frost out anyday!)

Once we make it through September, we feel like we can breathe again.

My goal this September is to enjoy the season change more, go on at least two bike rides with the kids, and eke out the last dregs of warm weather.

Even though it's busy, it's a fun month. I always enjoy our fall specials, the cool evenings are some of my favorite of the year, and it just starts to feel . . . cozy.

I love cozy.

I hope you're also enjoying this slow slide into fall, and that even through the busyness that is bound to be there with school and sports starting, that you can take a moment to grab a Caramel Apple Pie Tart or Nutella Espresso Cruffin and sit outside in one of these delightful cool evenings, nibbling your pastry with a cup of tea.

09/05/2026

I couldn't bring myself to start our fall specials before Labor Day, (it's still summer for a few more days, right?) so instead we have a Labor Day Special - today ONLY- our new Cherry Cheesecake Danish.

Our flaky croissant dough provides the base for a cream cheese filling topped with a tart cherry sauce made with locally grown cherries.

Available at both the bakery (9 am to noon) and the Carlton County Farmers Market (9 am to noon) today only.

08/29/2026

We're OPEN at the market and the bakery until noon today! What's a little rain to come between you and a pastry? 😅

08/28/2026

Tomorrow is the LAST day to catch our Lemon Blueberry Tarts before they're gone until next blueberry season! I've been so thankful for Sweet Land Farm this month and their delicious and plentiful blueberries that have really made our tarts something special.

What do you think our next seasonal pastry will be? (or should be?!)

08/21/2026

Prepping dough for the weekend - What are you most looking forward to getting this Saturday at either the bakery or the market?

Address

Esko, MN

Opening Hours

9am - 12pm

Website

http://www.breadinthemeadow.com/

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