Muddy Fork is home to Indiana’s only wood-fired brick-oven bakery, where we make the finest sourdough and whole-grain breads and stellar pastries. We mill heirloom wheat, rye, spelt and kamut fresh for each bake on our stone mill. We make our bread in the ancient tradition of great bread–lots of water, freshly milled flour, salt and a wild leavening culture. The fermentation is long and slow, and the loaves have a crust that crackles and a light, moist crumb that keeps for days.
We bake our bread and pastries in the early morning hours every Saturday and bring it at the peak of freshness to farmers’ market and stores.
Learn more about our baking process here.