Our Craft

Katie, Eric, and Leda

Muddy Fork Bakery is committed to using locally-grown and organic ingredients.  All our whole-wheat flour, honey and eggs are locally grown and raised.  We make our bread by hand and bake it in a brick, wood-fired oven on our homestead in northeast Monroe County.  We specialize in naturally-leavened (sourdough) bread, a process that requires patience and time, but results in superior flavor, texture, nutrition, and keeping quality of the bread.

 

Thanks to a huge outpouring of moral and financial support from our community, we completed construction of our new bakery and are now moved in and back to full production of our brick-oven breads, pastries and granola.

We are holding the first of our popular, all-day artisan bread workshop this month–each class is on a Saturday from 10 am to 5 pm.  We have space in our holiday breads class on Dec 14, and will be scheduling more artisan baking classes for January, February and March, about one per month.  Download a registration form here.

Learn more about us here.

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