Bakery

All our bread, bagels, and English muffins start with flour from Beiler’s Heritage Acres, a family farm in Lancaster County. Omar Beiler and his family never spray chemicals—just natural foliar nutrients they make themselves from fish fertilizer, molasses, and sugar. They rotate crops and have practiced regenerative agriculture since 2013. We use ancient grains like Einkorn and spelt, and every batch is naturally leavened with sourdough starter. That fermentation makes the bread easier to digest and boosts mineral absorption. If you’ve struggled with supermarket bread, you might find ours sits just right. Simple, local, and made with respect for nature and health.