Hi! My name is Adam Wilson, and I am a bread baker. Running Stone Bread represents my attempt to produce food with the utmost integrity and beauty.
Thanks to Andrew Heyn at New American Stone Mills, I have a new mill that I am using to mill all of my flour fresh each week at the bakery. The mill has two 26" granite stones that transform whole grains into fresh, aromatic flour...just hours before I mix it into dough. All of the breads are naturally fermented and then baked in a custom wood-fired bread oven.
I am honored to work with 3 Vermont farms to source most of my wheat, rye, and corn. Many thanks to Seth, Todd, Catherine and Tom who farm organically at Morningstar Farm, Thornhill Farm, and Nitty Gritty Grains.
You can find me at:
City Market (Downtown and South End)
Family Cow Farmstand(Hinesburg)
All varieties of bread(see list below) are delivered Fridays (by 2:00 pm) and can be found on the shelf through Monday. City Market and Healthy Living also have a limited selection of bread for sale during the week, including: 3 Seed, German Rye, Sprouted Grain and Polenta.
Thanks for your interest and support!
Backcountry Loaf* -- Made Without Gluten