COVID 19 UPDATE :: MASKS REQUIRED FOR ALL SERVICE AT OUR SHOP EFFECTIVE JUNE 26th

OUR STORY

MISSION
Creating goodness by committing to quality, community, people and tradition
 

Founded in July of 2003 by Scott Mangold and Renée Bourgault, Breadfarm is an artisan bakery focusing on naturally leavened breads,  rustic pastry and pantry staples.  Every item we make is hand crafted.  Our breads are naturally leavened using wild yeasts. Our cookies and shelf stable pantry items are all made in small batches by staff with carefully tending hands.  

Located in the small village of Edison, Washington, just off of scenic Chuckanut Drive in beautiful Skagit Valley. We pride ourselves on using the highest quality ingredients, often natural and organic, in our baked goods.  Supporting local business and sustainable commerce is important to us.  We are a passionate bunch of bakers, doing our part to change the world, one loaf at a time.  Enjoy!

ABOUT US
Scott started his artisan baking career with Black Bear Bakery, a certified organic, artisan bread bakery in Portland, Oregon.  He 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. He’s an active member of the Bread Bakers Guild of America and serves on the steering committee for the Bread Lab, teaches classes at the annual Grain Gathering and enjoys sharing his baking knowledge with others.

Renee considers herself a baker by marriage. After several sales jobs in the city, she "retired" to the tiny village of Edison with aspirations of spending time crafting stained glass, silver-smithing and growing vegetables. The juggle between owning a business and raising a family mean that her hobbies have taken a temporary back seat.  She enjoys watching the kids grow up, cooking a meal after a day at the farmers market, and laughing with friends.  Her desire to compliment the artisan breads produced by her husband resulted in the delicious cookies, rustic pastries and savory treats, many of which we ship.

When we're not baking, we enjoy escaping to nearby islands in our boat, traveling, gardening, snow sports, good food and wine, sharing food with friends, walking the flats which surround our home and going on family adventures.

PHILOSOPHY
At Breadfarm, we pride ourselves on using organic ingredients to produce our loaves.  By endorsing sustainable agricultural practices, we are helping to maintain a level of stewardship over the land, as well as freeing our food supply of harmful chemicals and pesticides.  We use no additives or preservatives in our in any of our products. 

Whenever possible we source locally.  Stoneground Wheat, Rye, Cornmeal, Fine and Coarse Wheat Flours, Whole Wheat Pastry Flour are milled locally at Fairhaven Mill & Cairnsprings Mill, right down the road from us and picked up weekly.  We source local potatoes for our Samish River Potato Bread, in addition to small crop fruits and veggies, free range eggs, dairy & nuts grown right here in Skagit Valley.  We believe in supporting our neighbors in farming, business and commerce. 

By building relationships with our suppliers, we establish a level of trust and understanding of our ingredients and the methods and ethics under which they were produced.  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.