Highfield Bread Oven is a small rural Kent County bakery making artisanal bread on the hearth of a wood-fired brick oven. Mark Bourne built the oven himself, beginning the project while working as a trucker and first selling loaves at the Chestertown farmers market. Its retained-heat baking produces rustic breads after the fire and coals are cleared from the oven.
Brimfield Bread OvenBrimfield Bread Oven grew from Jud and Genevieve Smith’s 2014 cottage bakery into a European-style bakery in Brimfield Township, making scratch bread and pastry with organic grains and local ingredients. Its sourdough breads use 100% organic flour, including Ohio-grown wholegrain spelt, rye and wheat, and the bakery’s breads are hand-shaped and baked in a stone deck oven. The shop opened in 2016 after community support through Kickstarter and remains a gathering place for coffee, pastries and Saturday-night pizza.KENT, OH
Golden Grain Artisanal BreadGolden Grain Artisanal Bread is a small, independent Princeton bakery making handcrafted breads and baked goods from scratch in a micro-bakery in rural Massachusetts. Self-taught baker Bryan grew the business from a home-kitchen passion project, using traditional European techniques while bringing globally inspired flavors to the local community. Golden Grain sells through weekly pickup orders and seasonal farmers markets.GLEN ROCK, PA
Duck Island Bread CompanyFounded by Robert Biancavilla, Duck Island Bread Company is a Huntington artisan bakery that handcrafts naturally leavened bread and scratch-made pastries in the tradition of European bakers. For more than a decade, the bakery has fermented small batches of wheat and rye dough with wild yeast, then shaped its loaves by hand and baked them on a customer-viewable stone-deck hearth oven. It also creates custom cakes and sandwiches for local celebrations.HUNTINGTON, NY
Mediterra BakehouseFounded in Pittsburgh in 2002, Mediterra Bakehouse turns heritage wheat into naturally fermented artisan bread, taking its grain from field to loaf. The bakery grows four heritage wheat varieties on 35 acres in Arizona, mills the harvest with a natural granite stone mill, and uses at least 15% of its own organic heritage wheat flour in every loaf.PITTSBURGH, PA