Norwich, VermontFarm: 802.649.2916 Farm Stand: 802.649.2852

David has been baking cookies and pies to sell at the farm stand for as long as we have been in business. His ever popular cookies come in chocolate chip, ginger-molasses, shortbread, and cowgirl.

David bakes his pies using homemade seasonal fillings that he crafts using local fruit from our stand: organic rhubarb, organic strawberries, Harlow's blueberries and raspberries and more.

David delivers cookies every Tuesday, Thursday and Saturday morning and pies (in season) fresh on Thursday and Saturday mornings.

Rosemary Hubbard provides us with specialty baked treats that are unique and seasonal.

Each week Rosemary and Scott discuss the current cycle of the season, what is fresh, what is traditional, and come up with a special treat to match it.

In addition to 25 years of working, living and learning all over the world, Rosemary attended culinary schools in both Paris, France and Bologna, Italy. Back in the United States, Rosemary worked for several years as a pastry chef for Dean & DeLuca before coming to Vermont. She now serves as the food editor for The Vermont Standard and an instructor at King Arthur Flour's Baking Education Center.

Currently Rosemary's delivers her specialty items only on Saturdays and Sundays.

Trukenbrod is a family-owned, farm-based micro-bakery. They make nutritious and satisfying loaves of whole-grain bread through the age-old techniques of stone-milling, long fermentations, and wood-fired baking.

www.trukenbrod.com

John starts firing his wood fired oven on Tuesdays and bakes through the night and into the next day, delivering fresh bread every Wednesday afternoon.

Our friends and neighbors! The bread baking philosophy at the King Arthur Flour Bakery is to offer breads made with the highest-quality ingredients distinguished by their outstanding nourishment, keeping quality, and taste.

They adhere to traditional methods, using a minimum of machinery, relying instead upon the hands and technical skills of the baker.

All of their breads are shaped by hand and baked in a steam-injected brick oven. This ensures a final product that's beautiful to look at and a pleasure to eat. Long, slow fermentation gives King Arthur's breads both their wonderful flavor and good keeping quality. They don't use any dough conditioners or bread preservatives whatsoever.

King Artur delivers bread fresh (and often still warm) to the farm stand every morning.