About Us

We are small craft bakery and farm nestled in a beautiful hollow parallel to the Natchez Trace Parkway in Primm Springs, TN. We specialize in European style artisan breads baked in our owner built wood fired oven. This traditional method of bread baking has been used for thousands of years throughout Europe and creates a full flavored loaf with an exceptional crust. We use only pure ingredients, a long fermentation process, and natural sourdough leaven instead of commercial yeast. All of our breads start with a mix of whole wheat flour, water, natural sourdough leaven and salt. Then, depending on the bread, we add additional grains, seeds, nuts or fruit. That’s it! Nothing else! The dough is then left to ferment or rise for 18 to 22 hours. After the dough is cut, weighed and shaped into loaves it is allowed to rise for another two hours prior to being loaded into the oven. This long fermentation process, along with the natural sourdough leaven, makes the nutrients more accessible and the gluten easier to digest.