Bread from the Earth

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West Townshend, VT
Bread from the Earth

Wood-fired naturally leavened bread, made with organic ingredients and love in West Townshend, VT Bread is baked on Mondays and Fridays. Start any time!

My mission is to feed my wonderful community wholesome and delicious bread while supporting local organic farmers and producers. Here's how I put this mission into action:
All of the flours I use are organic and sourced as locally as possible. I use only wild yeasts (also know as sourdough culture) for its health, flavor, and preservation benefits. I burn slab wood from local saw mills in our comm

unity oven in West Townshend, Vermont, giving the bread its characteristic wood-fired flavor and texture while supporting local fuel economy and minimizing dependence on fossil fuels. Pick up my bread at the West Townshend Country Store on Mondays after 2:00 pm, or at the West Townshend Farmer's Market (on the lawn behind the store) from 4:00-7:00 pm on Fridays in June-October. Or join my "CSB" (Community Supported Bread)! Purchase an 8-week share in advance and save more than a dollar on every loaf. Single share (1 loaf per week) - $40
Double share (2 loaves per week) - $78

Visit www.BreadfromtheEarth.com for more details. Contact [email protected] to sign up to support our community's local food movement!

11/12/2025

Hey Facebook, sorry for the late notice - Thanksgiving orders are open and selling fast! Pickup is Wednesday 11/26, all the details are on the order form which you can find here: https://form.jotform.com/230245370203139

Happy Thanksgiving! 🧡

08/28/2025

No bread this week, friends! Grandma’s out of town and I couldn’t find backup childcare, so no bread on Friday while I focus on the full time mama gig. Back to it next week!

P.S. I post a lot more on instagram than I do here, so follow me there to make sure you stay in the loop 💜🙏

07/04/2025

It sure feels like a weird time to celebrate our country. I sat down to gather some thoughts about the idea of Independence, but I keep coming back to our deep Interdependence instead. My heart is full of the many levels of interdependence we are all a part of whether we feel them consciously or not - familial, communal, global... and national interdependence is a part of us too, even if it doesn’t feel that way. We’re all caught up in one big beautiful web, so interconnected that we can’t even see all the ways our existence affects and is affected by everything and everyone around us. It can be reassuring, and it can be terrifying. But the more we acknowledge how interdependent we are, the more we remember that taking care of each other is taking care of ourselves.
So happy Interdependence Day. Thank you for being a part of my web, I’m sending some love and some power and some belly laughs out into the universe today and I hope you can feel them.

That’s about as much thoughtfulness as this sleep deprived brain of mine can manage (yep, we’ve got a sick baby yet again, this poor munchkin can’t catch a break) so on to the updates. Here are some things I want you to know:

1. The is going to be 🔥🔥 today!! So many great vendors, so many yummy things to eat and crafts to gift or collect.

2. In celebration of high summer, Independence or Interdependence AND the fact that my sweet silly wonderful baby is turning ONE next week, I’ll have Sourdough Funfetti Snack Cake at the market today! Don’t miss this fan favorite! It’s like eating a rainbow!

3. As I just mentioned, time is wild and somehow our little girl will have her first birthday next week. Cue all the tears and big feels and full heart. In order to be present for my baby on her special day I won’t be at the next week 7/11. There will be bread in stores and for CSB members as usual, but if you’re used to getting your bread at the farmer’s market, stock up today.

Ok, that’s all for now, love y’all and see you at the market this afternoon 💜

06/06/2025

Welllllll that first big heat wave of the season is a real test for all bakers. And unfortunately, my cooler failed the test. The old AC unit in my CoolBot just couldn't keep up with yesterday's 90 degree temps, and I ended up with a late-night race against the dough to get the oven ready. At 2 AM the oven temps were dropping too fast for another load so I decided enough was enough and went to bed. I managed to salvage enough bread for most of my wholesale orders and the CSB, but the bread that was meant for the farmer's market didn't make it. So, there *WILL* be bread on the shelves at all the usual stores and farm stands today, but I *will NOT* be at the Townshend Farmers Market today. I'll be so sad to miss you all there, but since I have no bread to sell I'm going to try to catch up on some of last night's sleep instead. I hope you will still go and support all the other great vendors! Grab a lox bagel from .boy.bagels, you won't regret it. Don't be afraid of a little rain, it will be a welcome relief after this week's heat!

05/14/2025

The CSB is back!!! Summer seasonal shares begin Friday 5/23.

The CSB (short for Community Supported Bakery, or Bread, you pick) has been a backbone of my business model since I started baking. I love that it allows me to make bread more affordable for regulars and locals and those who are looking to feed their families wholesome and delicious food on a budget. I love that it helps me plan ahead little more and have a little more financial stability. And I love that it keeps us connected to one another as a community. I realized over my recent maternity leave, however, that there were a few aspects of the CSB model I was using that I didn’t love. By allowing rolling admissions, pauses at any time, and lots of different pickup times and locations I had reached a level of spreadsheet complexity that was unsustainable, and was spending more time on the management end than felt worth it.

So I’ve taken this opportunity to revamp the CSB. I’ve simplified the bread and pickup options for the sake of my sanity, and I’m hoping that this simplicity will be better for you as well. I’ve had to raise the prices a little for reasons I’m sure you all understand (I hadn’t raised CSB share prices since I started offering them ten years ago) but I’ve tried to keep them reasonable and affordable for real people. There’s an extra discount for picking up at the and I’m always interested in discussing barter arrangements so reach out if this is something you’re interested in!

I’m so excited to bake for you again! 🙌🥳💜
Details and sign-up info here: https://form.jotform.com/250964945858173

05/09/2025

Bread is back on the shelves today! Stop in at one of your favorite stores after 2 PM (probably earlier). Now also available at the Retreat Farm Market in Brattleboro!

Fired up the oven last night to get ready for today’s bake so we decided to have a family pizza party in celebration of spring abundance and the start of the baking season. This one has fiddleheads, ramps, nettles, asparagus, and shiitakes 🙌

05/06/2025

I haven’t fired up the big oven or baked any bread in a few weeks, but I have been working on some other projects in the bakery over this “spring break!” I was honored to make this chocolate cardamom cake with tahini buttercream for my baby cousin and her beloved last weekend. It was a beautiful wedding, not a dry eye among us, and we are so excited for the beautiful life together ahead of them. Love you guys! 💕💐

I’m learning that when you have a baby you are forced to rely more than ever on the support of your community even for the simplest tasks (not that making a 16 inch three tier six layer wedding cake is a simple task for a humble bread baker lol). So a huge shout out to the numerous people who made this cake and its transportation happen, including Jamina Shupack and more! Always so grateful for my village 🙏

Getting back to bread this week! Regular deliveries resume this Friday, looking forward to getting back into a rhythm with the dough and the fire. Three weeks until market season!!

04/11/2025

If you're on my mailing list, you heard the news a few days ago that today is the last day to get bread until May 9th! I'm back from last week's sick day, sigh, and pumping out one more batch before I take my usual break for Passover and mud season. The break will be a bit extended this year due to the childcare situation, but I'll be behind the scenes getting ready for farmer's market season (!) and ironing out the details for the new CSB model that I'll be rolling out in May. It's going to be a great summer of baking and sunshine, even if there are currently two inches of fresh snow on the ground! So stock up on bread at your favorite local spot this afternoon, and stay tuned for CSB news and all the other updates I'll have for you in the coming weeks.

If you're not on my mailing list, sign up at my website to make sure you're getting all the info. And if you did sign up but didn't get an email on Wednesday, check your promotions folder and try adding me to your contacts list. Being able to stay in touch with you all is so vital to a small business like mine ❤

P.S. I know we all have so many swirling thoughts and concerns about all the infinite levels of political insanity in the country and the world right now, and worrying about tariffs and ingredient prices on top of all of that is kind of too much. I'll let you know if/when I have any information on how business will be affected over here. Hang on, stay strong, rest when you need to, spring is coming.

04/04/2025

Sorry friends, had to take a sick day 😔

03/14/2025

Pre-dawn lunar eclipse reflections on the ten year anniversary of Bread from the Earth (it was last week but I'm finally taking a quiet moment to wrap my head around it).

I've been experiencing time in a different way lately, as I'm sure is not surprising for the phase of life I'm in. It's incredible and a bit staggering to realize that I've been running Bread from the Earth as a business for ten years now. On one hand the bakery is so entwined with my life that I feel like I've been doing it forever. But in some ways it still feels like something new that I'm trying out and hoping it works.

But I guess.... it worked!?!

I read something that resonated with me recently about "defining success for yourself." I don't know how others would define success for me and my bakery - I do know I have spent a lot of time worrying that it wasn't enough in various ways, be it financially, in terms of quality, consistency, or whatever other metrics would be applicable (or not) to a business like this. But through the lens of this milestone I can see that this venture has more or less supported me through a huge part of my life. When I started Bread from the Earth, I was single, a little unsettled, trying my hand at lots of things and looking to figure out who I was and what I wanted. I had a vision of a life that looks so deeply and beautifully like the one I have now, and while I couldn't exactly picture the path to get here, I knew I just had to keep taking one step at a time in the direction I wanted to go. There have been some pretty big and heavy bumps in the road along the way, and some things haven't gone the way we hoped or planned, at least not yet, but in this moment I'm filled with so much awe at how closely my life resembles the one I dreamed of ten years ago. That must be success, right?

All the words I can think of to thank my family for helping me shape and travel this path sound too trite. It's really impossible to put the depth of my gratitude into words but... Matt, Mir, Manse, Mom, Dad... thank you. I hope you know how much I see you and appreciate you.

And thank you to each and every one of you who has eaten my bread, shared it with your family and friends, sent me a kind note of appreciation, chatted with us at a farmer's market, ordered baked goods for a holiday or for no reason at all, or just wished me well from afar. Your enjoyment and satisfaction are the other huge element of how I measure the success of this endeavor. You are the lifeblood of this business. Thank you.

It's a season of rebirth for this bakery. As I come out of my sweet baby-centered hibernation, I'm looking forward to what Bread from the Earth will be over the next ten years. The changes may be big or small, but I know it will evolve and grow as our family and its needs do too. I don't know exactly what the next part of the path looks like yet, but I'm going to keep taking one step at a time - mixing the dough, building the fire, baking the bread - and see where we end up.

Let's celebrate together! Life is moving a little too fast at the moment, but I plan to find a way to mark this important birthday with you all in the coming months so look out for that announcement coming soon ❤️

02/21/2025

Hello world 💛

I’ve missed baking for you.

If you’re wondering how my winter is going, this real-life photo of me in my kitchen sums it up pretty well, pointy hat and all. Lots of exhausting cozy beauty. My childcare plans, aka Grandma, got waylaid dealing with a whole heap of family business, so my hopes of being back in the bakery after the holidays were postponed. But! We’re hopeful that I’ll be able to get back to a regular work routine in the next week or two! And of course I have a lot of big feelings about it.

It’s been both illuminating and confusing to find myself living such a different life from my 60 hour work weeks of past years. I’m definitely working just as hard, and sleeping even less, but with a lot more fluidity and flexibility and… well, awe. And while some parts of me feel more fulfilled than I could ever even have hoped, there are parts of me that have the capitalist perspective so deeply ingrained that it’s hard to feel ok “just” (ha) doing this deeply important work of raising a happy, healthy, and securely attached human. And also, I miss baking. And I want to raise my child among fire and wild yeast and doughy hands. I’m ready to get back into the bread life but I’m not exactly sure what it’s going to look like yet, so we’re just going to have to ease into things and see how it goes.

In the meantime, I’m participating in two exciting events coming up soon! Next Thursday 2/27 bowls Townshend will be serving my focaccia with their delicious soup and beautiful bowls, with all donations going to support the Townshend food shelf ❤️🙏

And on Saturday 3/1 I get to be one of the judges for the coop Bread Fest bread baking competition! There are several categories including sourdough, gluten free, and youth, and all are welcome to enter - that means you! I want to try your bread! It’s going to be a fun day all around so come enjoy and say hello.

So, stay tuned for details on where to find bread in the coming weeks. CSB members I’ll (hopefully) be sending out an email soon so keep your eyes peeled for that. And join my mailing list if you haven’t yet so you’ll get all the details right to your inbox as soon as I have them.

Love y’all, February is almost over, stay strong! 💜

12/24/2024

Blessings for happy cozy snowy Christmas and Hanukkah, and a rejuvenating return of the light. And most importantly, happy Babka Day! If you ordered a babka (or a few) remember to pick them up today at your chosen location.

Today is my last bake before taking a few weeks off in January. I need a little time to recoup and try to catch up on months of very little sleep, and Grandma needs to go away for a bit so I'll be short on child care. BUT I'm planning to get back to regular wholesale and CSB baking around the end of January so stay tuned for updates on where you can find Bread from the Earth on the regular soon!

Love y'all, enjoy some sweet time and delicious food with your loved ones these next weeks, and I look forward to baking for you again soon ❤️

Address

West Townshend, VT
05359

Website

http://www.BreadfromtheEarth.com/

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