THE VERMONT BAGUETTE $3
Each Secret BakeHouse bread is made from just four simple ingredients: traditional organic flour – fresh, pure spring water – unrefined, ancient sea salt – and a little organic wild yeast. And then there's a fifth, secret ingredient. Time. Our dough is mixed by hand and slowly fermented for three days. This old-fashioned approach creates breads with far more complex, delicious flavors. When the dough is finally fermented to perfection, it's baked in a traditional cast-iron oven until it has a golden-brown, crisp crust and a soft, rich crumb. Just for you.
The Secret BakeHouse is owned by a man obsessed – always searching for the perfect loaf. He lovingly shapes each mouthwatering bread by hand. He has been a baker since he was a toddler. Or so he says. But then again, he also says he still learns something new about bread every day. He lives on Clovebrook Farm in Lamoille County in Northern Vermont. He's a flatlander with an accent who lived in England and Africa before settling in Vermont with his dog.
We only bake to order. Our bread dough takes three days to ferment so please order on a Tuesday so that you can pick up your fresh bread on our bake day – Friday every week.
Email your order on the order page. You can find us on 273 Patch Road, Morrisville. Pay when you pick up. Join The Secret BakeHouse list and we'll text you a reminder to order each week!
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