Straight from the oven.


I bake an assortment of breads from our country home’s outdoor oven. I use fresh, local, organic ingredients when possible and enjoy baking a variety of breads, pies, pastries, and more. I offer a weekly bread share for up to 30 families during the season (I usually take 3 months off in the winter) for $35 a month for 1 loaf every week (or sometimes people buy week to week). I always incorporate a local red fife wheat from Stone Horse Farm on Occidental Road — it doesn’t get any more local than that! To get an idea of what might be rising in the oven at Hawk Hill on any given week, below are examples of what I bake.

Read more about our bread share and events.