Box Turtle Bakery

A home-based bakery started in 2009 with a mission of locally sourced ingredients, whole grains, and hearth-baked breads. Several of my grains were grown in the Triangle area, and I'll continue to seek out local and regional grains along with the local eggs (Cane Creek, Brinkley, and other farms), dairy (Maple View Farm), fruits/vegetables (Vendors from the Carrboro Farmers' Market and Blue Crown Farm Blueberries) I am already using. I freshly mill all my flours and cracked grains. All my breads rest the dough for over 18 hours to bring out the flavor and nutrition of the whole-grain flours. Baking is done in a large wood-fired masonry oven for a true hearth-bread crust and nice radiant heat for everything else. I do true sourdough breads with no added commercial yeast, yeast breads, and quick breads. Selections will vary seasonally and week-to-week, but will include sourdough hearth breads, honey wheat, sourdough dark rye, tortillas, sourdough english muffins, scones, cereal, biscotti, and more. I'm not a gluten-free bakery, but have dabbled in some things such as a 100% buckwheat loaf.

In 2014 I purchased 8,000lbs of Wheat and Spelt grown within 25 miles of me. I'm also into the second year of observational trials on heritage/landrace small grain varieties that I will work to give to farmers to grow out for me in another year or two. Other grains I've used include (all eco-ganic methods and I know more about how my grains were raised and handled than most certifiers): Wren's Abruzzi Rye grown in Western North Carolina, Soft Red Wheat and Spelt from Cohen Farm, Red Fife and Applachian White Wheat from Red Tail Farm.