The Bakehouse at Fleur de Lis Farm

The Bakehouse at Fleur de Lis Farm Wild Sourdough. French Soul. Missouri Roots. Naturally Leavened Bread from Fleur de Lis Farm.

A winter loaf from the Bakehouse.Pain de Prairie d’Hiver brings dried fruit and walnuts to our everyday Prairie bread, w...
12/18/2025

A winter loaf from the Bakehouse.
Pain de Prairie d’Hiver brings dried fruit and walnuts to our everyday Prairie bread, with quiet sweetness and depth meant for cold days and long tables. Best with butter. Better with ripe, soft cheese. Available for the season.

I went to France to learn, to watch, to taste.I came home with inspiration meant to be folded — slowly, thoughtfully — i...
12/17/2025

I went to France to learn, to watch, to taste.

I came home with inspiration meant to be folded — slowly, thoughtfully — into the breads of this farm and this little bakehouse.

The oven is warm again. The work continues. I can’t wait to share what I’ve learned.

An elegant selection of breads, confections and preserves for the holiday table are available for preorder. Pickup optio...
12/15/2025

An elegant selection of breads, confections and preserves for the holiday table are available for preorder. Pickup options at Cornerstone Kitchen 12/23, Baumann’s Fine Meats 12/24, or Fleur de Lis Farm 12/24. Quantities are limited, so place your order early to ensure availability. Orders close Saturday 12/20 at noon! Order at: www.hotplate.com/bakehouseatfleurdelis

Today at Marché des Capucins in Bordeaux, I wandered up to a small organic bread stall and told them I was a baker. They...
12/10/2025

Today at Marché des Capucins in Bordeaux, I wandered up to a small organic bread stall and told them I was a baker. They immediately lit up, slicing samples from nearly every loaf for me to taste.
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And here’s what I learned: the breads of this region are beautiful, rustic, and generous… but so is the bread I bake back home. Standing there in the middle of a French market, I realized my loaves hold their own in this world I’ve admired for so long. The flavors I’ve worked so hard to develop at the Bakehouse stand shoulder-to-shoulder with these breads.
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It made me deeply proud of the craft I’m building at The Bakehouse at Fleur de Lis Farm—rooted in Midwestern soil, shaped by French tradition, and full of heart.

Get fresh bread until 9pm tonight at the Rec Hall in St. Charles. Debuting a new loaf Chèvre Rouge, with goat cheese and...
11/14/2025

Get fresh bread until 9pm tonight at the Rec Hall in St. Charles. Debuting a new loaf Chèvre Rouge, with goat cheese and cranberries.

SUMMER’S FAREWELLThe last light of summer, captured in bread.The fields are quieting, the light turning honeyed. This lo...
11/08/2025

SUMMER’S FAREWELL
The last light of summer, captured in bread.
The fields are quieting, the light turning honeyed. This loaf holds what’s left of summer, our own garden cherry tomatoes, dried slowly then folded with aged Asiago cheese into a slow-fermented whole grain sourdough.
Savory, bright, and a little nostalgic...
A final toast to the season that fed us so well. limited Quantity at today’s market from 11-3.

Rustic FlatbreadsNaturally leavened, hand-stretched, and stone-baked at Fleur de Lis Farm.In markets half a world away, ...
11/08/2025

Rustic Flatbreads
Naturally leavened, hand-stretched, and stone-baked at Fleur de Lis Farm.

In markets half a world away, bread is a shared language — warm, simple, and unifying. That same spirit lives here, where Missouri soil and French farmhouse craft meet. These flatbreads are made to gather around — for dipping, wrapping, or tearing fresh from the bag.
Pick up a bag at today’s market from 11-3. Limited Quantity!

English Toffee for the Winter Table.Butter and sugar drawn to a deep amber glow, poured thin and shining, then cloaked i...
11/06/2025

English Toffee for the Winter Table.
Butter and sugar drawn to a deep amber glow, poured thin and shining, then cloaked in chocolate and a snowfall of toasted pecans.
An heirloom recipe long tied to winter in our family — a small, golden ritual that tastes like the season itself.

✨ Debuting this Saturday at Cornerstone Kitchen Market, and available for preorder throughout the holiday season.
Handcrafted for the holidays at The Bakehouse at Fleur de Lis Farm.

Baked with local heirloom Turkey Red wheat, grass-fed butter, and golden yolked eggs fresh from our farm, our sorghum br...
11/06/2025

Baked with local heirloom Turkey Red wheat, grass-fed butter, and golden yolked eggs fresh from our farm, our sorghum brioche rolls embody everything we love about this season — simple ingredients transformed by time, care, and a little magic.

Choose Classic Sorghum Brioche or Smoked Sea Salt + Garden Thyme, both crafted for the harvest table.
Our Thanksgiving preorder menu arrives Sunday, November 9.
Made slowly, with intention — from our farm to your table.

🌾 Why Our Bread Is DifferentAt The Bakehouse at Fleur de Lis Farm, every loaf tells a story — one of soil, grain, and cr...
10/24/2025

🌾 Why Our Bread Is Different

At The Bakehouse at Fleur de Lis Farm, every loaf tells a story — one of soil, grain, and craft.

While others stir up white flour and random flavor inclusions, our bread begins with stone-ground organic grains from Janie’s Mill — grown in the heart of the Midwest and milled with expert care.

Every loaf is crafted entirely by hand.
No mechanical mixers. No shortcuts.
Just the quiet rhythm of slow fermentation and the intuition that comes from years of practice.

Each recipe is built with intention — unique blends of flours chosen for the flavor, texture, and character they bring to each loaf.

I bring knowledge from professional culinary school training and from visiting bakeries across France and the world. And I bake each loaf in a steam-injected commercial bread oven, not a home oven, insuring a beautiful crackling crust every time.

What we make here isn’t hobby bread.
It’s bread with purpose — rooted in tradition, elevated by craft, and shaped by hand.

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The Bakehouse at Fleur de Lis Farm
Rustic French meets Midwestern artisan.
Every loaf, a labor of love.

On this Indigenous Peoples Day, we pause to remember whose land we stand upon.Before it was called Hazelwood, before Mis...
10/13/2025

On this Indigenous Peoples Day, we pause to remember whose land we stand upon.
Before it was called Hazelwood, before Missouri had a name, this ground was home to the Osage, Illini, and other Native nations —people who understood the soil as sacred, who farmed, foraged, and prayed in rhythm with the earth.

Their stewardship still lives here — in the rain that feeds our fields, in the prairie grass that returns each spring,
in the quiet wisdom of the land itself.

At Fleur de Lis Farm, we honor that legacy not only in words, but in practice — striving to give back, to remember that we are temporary caretakers, not owners.

May our work be an offering of gratitude, and our harvest a promise to do better —for the land, and for those who first called it home.

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Hazelwood, MO

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