East Fork Bread

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Country loaf. Our take on tradition. A blend of white and wheat flours from Coastal Queen Milling and Ground Up, grown i...
09/17/2026

Country loaf. Our take on tradition. A blend of white and wheat flours from Coastal Queen Milling and Ground Up, grown in the New England region, leavened with sourdough.

Grab yours at one of our wholesale partners or find us Saturday on Spring Street, 9am–1pm.

Embracing summer’s bounty before the cold fully takes over. Cherry tomato focaccia with mozz and parsley from our garden...
09/09/2026

Embracing summer’s bounty before the cold fully takes over. Cherry tomato focaccia with mozz and parsley from our garden. Came out looking like a painting last week.

09/04/2026

We’re back. Mixing up as much dough as we can for Saturday’s market.

Find us on Spring Street, 9am–1pm. Also at Cricket Creek Farm and Red Shirt Farm.

Hey Northern Berkshires - thanks for showing up every week and supporting us this summer! It’s been an awesome season fu...
08/24/2026

Hey Northern Berkshires - thanks for showing up every week and supporting us this summer! It’s been an awesome season full of a lot of bread.

We are taking next week off to move into our new house and celebrate a friend’s wedding. Will be back baking for you on September 5th.

It has been an incredible summer at the Williamstown Farmers Market so far. Thank you to all our customers - first timer...
08/19/2026

It has been an incredible summer at the Williamstown Farmers Market so far. Thank you to all our customers - first timers and weekly regulars alike. Bread moves fast so come early if you can.

These corn and poblano bialys were no exception. Thanks to The Drifters Loaf for the inspo.

08/14/2026

Olive dough folds. A blend of Ground Up and Coastal Queen Milling flours with Kalamata olives and a touch of dried rosemary. Quickly becoming a favorite in the Northern Berks.

See you tomorrow on Spring Street, 9am–1pm.

08/07/2026

Love the dough divide flow state. A divider will be nice someday, but enjoying the hands-on time for now.

Cut, weigh, cut the on-deck loaf, weigh to 800g, toss on the bench, repeat.

See you tomorrow with this dough - our Seeded loaf - and much more. Spring Street, 9am–1pm.

It has been an amazing market season so far. Turns out you all love the baguettes, and they’re one of my favorites to ma...
08/02/2026

It has been an amazing market season so far. Turns out you all love the baguettes, and they’re one of my favorites to make too.

Thanks to everyone who shows up week after week, and hope the newcomers enjoyed what they found. See you next Saturday on Spring Street, 9am–1pm.

Last week’s country was nice and big. Saturday’s bread starts on Thursday evenings, and as I mix up the starters tonight...
07/30/2026

Last week’s country was nice and big. Saturday’s bread starts on Thursday evenings, and as I mix up the starters tonight I’m already thinking about how to build on last week and keep the trend going.

07/24/2026

Mixing up a big batch of country dough, among other things, for tomorrow’s bake. Today’s country is a blend of Coastal Queen Milling and Ground Up wheat flours.

Been loving the turnout at the market and can’t wait to see everyone there tomorrow.

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Williamstown, MA
01267

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