Our Craft

Katie, Eric, and Leda

Muddy Fork Farm is committed to using locally-grown and organic ingredients.  All our whole-grain 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 farm 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.

 

In the early morning hours of March 21, 2014, our bakery burned to the ground.  We received a huge outpouring of moral and financial support from our community.  With your help we are moving forward in the rebuilding process.  We have moved our granola production to a rented kitchen, and will return to the Bloomington Community Farmers Market beginning on April 12 with a limited product selection.  We hope to be fully operational in a new bakery by midsummer.

After we move in to our new bakery, we will announce new dates soon for our popular, all-day artisan bread workshop–each class is on a Sunday from 10 am to 5 pm.  We will hold a workshop about once a month starting in August or September.  Download a registration form here.

We are now offering bread subscriptions!  With our online management system customers can purchase and manage their subscriptions through our website.

Learn more about us here.

Comments are closed.