It is our mission to provide joyful nourishment to our neighbors,
while caring for our ecosystem and greater community.
We are committed to preparing organic, locally grown produce
into nutrient dense foods that showcases the current season
and the diversity of growth & cultures in our Vermont Landscape.
Influenced and charged by the rhythms of Nature,
we are constantly evolving our practices for
ecological health for our planet, ourselves, and our community.
Our packaging is compostable in a home compost heap.
We use the principals of Doughnut economics
to evaluate our drive and efforts as a business & our impact on the Earth.
It takes many hands to pull off any endeavor.
Here we have listed the sources for all of the parts utilized in our production.
LABOR
Ren Weiner: Baker/ Organizer
Joya: Delivery/Management
Amber: Garden Tender/ Harvest Organizer
Wren: Mixologist/ Dough Wrangler
Trish: Bookkeeper/ panic negotiator
SEEDS
NITTY GRITTY GRAIN
LES MOULINS DE SOULANGES
MULTIPLE ORGANICS
CHAMPLAIN VALLEY MILLING CO.
TRADIN ORGANIC
3 SQUARES CAFE
GEM
VEGGIES
DIGGERS’ MIRTH COLLECTIVE FARM
LAST RESORT FARM
INTERVALE COMMUNITY
UVM FARMER TRAINING PROGRAM
SAINT MICHAEL’S COLLEGE GARDEN PROGRAM
BEAR ROOTS
1000 STONE FARM
FRUIT
ADAM’S BERRY FARM
LAST RESORT FARM
ARBOR FARMSTEAD
WINDFALL ORCHARD
Full Belly Farm
SAINT MICHAEL’S COLLEGE GARDEN PROGRAM
SUGARS
Butternut farm
ITAJA
GLOBAL ORGANICS
HERBS & PLANTS
RED WAGON PLANTS
RAILYARD APOTHECARY
June Farm
ANIMAL PRODUCTS
ROGERS FARMSTEAD
MAPLE WIND FARM
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