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(usually take 3 months off in the winter) 30$ 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-doesnt 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, here are examples of what I bake:

Read more about our bread share and events.