Croissant topped with pastry cream, strawberries and chocolate drizzle.
Croissant topped with locally-grown roasted asparagus and Risin' Creek chèvre.
Rotating Bread Special!
Our rustic sourdough loaded with roasted hazelnuts and Mission figs, with a subtle addition of fennel seeds.
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Muddy Fork Farm & Bakery
Muddy Fork is home to Indiana’s only wood-fired brick-oven bakery, where we make the finest sourdough and whole-grain breads and croissants. In summer 2020 we installed a solar array that fully powers our bakery. We mill mostly Illinois-grown grains fresh for each bake on our stone mill. We make our bread in the ancient tradition–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 them at the peak of freshness to farmers’ market and stores.
“My wife is German, and grew up down the valley from a 15th century mill, whose current owners specialize in organic, artisanal breads. This European tradition of rich, healthy breads is hard to find in the American Midwest, but we finally found it in Muddy Fork Bakery. Their breads are delicious, and help one to understand how bread can be the staff of life.”