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WHAT'S NEW! OUR METHODS OUR PRODUCTS FINDING US |
ABOUT US Breadfarm is a hand-formed, artisan bakery located in the small village of Edison, Washington. Just off of Chuckanut Drive, you can find us nestled at the bottom of Blanchard Mountain in Skagit Valley. Breadfarm is committed to sustainable food production. Using old fashioned techniques, our loaves are natural leavened to ensure moistness and flavor. You will find our bread to be light in texture and full of the best ingredients. We are a passionate bunch of bakers, doing our part to change the world, one loaf at at time. Enjoy!
PHILOSOPHY Whenever possible we source local producers to supply us. From the Skagit Valley potatoes in our Samish River Potato Bread to the stone-ground, cornmeal from Fairhaven Mills in our Chuckanut Multigrain, we believe in supporting our local business and sustainable commerce. We are committed to quality and freshness. Each loaf is hand formed and carefully tended through each stage of the baking process. We deliver fresh baked bread to our customers daily. We donate our day-old loaves to local food banks or for farmers to use as feed. BIOGRAPHY Scott started his artisan baking career with Black Bear Bakery, a certified organic artisan bread bakery in Portland Oregon. Scott polished his baking skills with Grand Central Bakery as Production Manager in Portland, Oregon and later, Seattle. During his tenure in Seattle, he pursued lots of "breaducation", attending classes at the CIA Greystone, the National Baking Institute in Minneapolis, the Ritz Escoffier in Paris and the San Francisco Baking Academy. Scott oversee's the bread production at Breadfarm. With a work history in sales of fine wines and gourmet coffee, Renee oversees the Sales, Marketing, Farmers Markets and development of ancillary items at the Breadfarm. She spends some free time volunteering for the Bellingham Farmers Market, as well as the local Slow Food Convivium. Nell joined the Breadfarm staff by birth in 2006. She is good at teaching her parents not to work so much, and also at keeping the tempo lively around the bakery. While she's a bit short, she loves catching the eyes of our retail customers and helping them with their bread needs as well as running to the back of the bakery to get the timer on the oven. For her 4th birthday, she asked for chicks. In late 2010, she started an egg business aptly named Nell's Happy Hens. She currently tends 5 hens with aspirations of attending the farmers market next season and setting up her own booth, adjacent to the Breadfarm, where she hopes to sell a limited quantity of organic eggs. Urban is the most recent addition to our crew, born in October 2010. He hasn't spent much time at the bakery, but one of the first thing we noticed after his arrival was his long fingers. His dad thinks he'll make for a fine bread shaper one day. OTHERS Caryn Jarvis began with us in 2006 and is our Lead Production baker. After years of line cooking, Caryn brings a methodic precision and great ability to multi task, often found laughing while cutting piles and piles of dough out of buckets for a table full of formers. She attended Skagit Valley College's culinary program, and has completed several baking courses through San Francisco Baking Institute. She is a member of the Bread Bakers Guild, and has attended several regional classes, including Flatbreads and Vienoisserie. When not baking, you can find her putting the finishing touches on a beautiful home she built or taking her dogs for a walk. The rest of our Breadfarm staff is comprised of a lively bunch of folks...they come from all around the country. As far as we can tell, they end up in this area of the state because it's such a great place to live. We all seem to have a common dominator of loving good food and promoting local, sustainable living. A big part of what makes our products so good, is the dedicated individuals whom make them. We are just lucky they found us!
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