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Our bread comes from Sweetwater Bakery, part of a life-sharing community for differently abled people at Camphill Village Kimberton Hills. All of the bread in CSA shares is 100% whole-grain and slow-rise from sourdough starter rendering it suitable even for many people who are considered wheat intolerant. It is made from certified Biodynamic wheat freshly ground on a stone mill, mixed and shaped by hand, and baked in a wood fire stone oven according to protocol set by Rudolf Steiner. It is hearty and wholesome, and keeps very well in a bread box or freezer . We rotate 6-7 varieties for a total of 10-12 times in a season.

Other varieties are available to order including: gluten free (not certified), 100% spelt, 100% rye, 100% whole wheat with seeds called Prairie, plus several options with blends of Biodynamic whole wheat and organic white flour such as: mountain brown, walnut/raisin, multi-grain, sesame french, and oatmeal.