Our story
Butterbrook started in 2009 as a Saturday farmers-market stall with two loaves and a folding table. These days we bake three hundred loaves before sunrise. We mill some of our own flour and buy the rest from Maplewood Grains, a family farm four miles up the road.
“The smell alone is worth the drive.”
Our head baker trained in Lyon and still insists on weighing everything twice. You can read her sourdough journal on the blog, or find our seasonal hours on the contact page.
The bakehouse
The oven is a 1962 deck oven we restored ourselves. It holds heat like nothing modern and bakes a crust you can hear.
