Fresh. Seasonal. Local.
We are changing the world, one loaf at a time.
We take the best ingredients we can get and do as little to them as possible. Our preference is local and organic, from small family farms or from family-owned or employee-owned businesses, or co-ops.
Our offerings are inspired by the seasons and what is growing right now in North Texas.
Everything we make is crafted by hand, from scratch, using time-honored techniques.
We cultured our sourdough mother from local, organic fruit and we use pre-ferments, including bigas, poolishes and pate fermentees, to help develop the flavor and improve the shelf life of our bread. We are happy to provide home bakers with a sourdough starter; please ask.
We believe in Slow Food. That means some of our breads takes three days to make, from preferment to bake.
We limit the amount of product we make each day so that you can be assured fresh-baked goodness. We eschew waste.
We are proud to list our ingredients on the front of every package.
We like to do business with people who do business with us.
When available, we buy American to help keep jobs in this country. Our ovens, mixers, stove and even our air conditioner were made in the U.S.A.
We strive to develop relationships with our clients that go beyond an exchange of goods and money.
We believe that everyone -- no exceptions -- has a right to good, clean, fair food. This motivates our pricing policies.
We support Tarrant Area Food Bank as much as we can, through product donations, direct financial assistance and volunteerism.
" ... A well-fed nation is a free nation.
How will we ever have true "homeland security" if we don't eat from the land close to us?
How will we be truly nourished as a nation if our people are wolfing down contaminated, dead slop from other countries in the name of globalization? In the name of cheap food?
Produced not by a neighbor, but by folks making slave wages, far away, out of sight. Brought to us on petro-fueled ships. Sold by impersonal corporations.
Food that we should fear ingesting. Food without accountability.
Independent food -- food with a "face" behind it -- is local food."
-- Carol Ann Sayle, Boggy Creek Farm, Austin
"News of the Farm," 7-2-07
