Sundora Bakery Pricing

Word is getting out about my bread! So, I've decided to list some of the items I offer as well as some prices to give people a better idea of what I have going on here. But before I begin, let me give you a quick snapshot of what my baking is all about. As a local farmer, I'm looking to use as many local/ethical ingredients as I can. Right now I use local wheat from Butterworks Farm, local eggs and honey, and fair trade sugar. I'm hoping to use fair trade vanilla and chocolate, and local sunflower oil (which is also from Butterworks) when it's ready in a few months. My loaves are made in small batches and are mixed, kneaded, and shaped by hand.

Prices*

Loaves:

100% Whole Wheat $5.25
Whole wheat with flax $5.50
Whole Wheat with Sunflower Seeds $6.00
Whole Wheat with Sunflower Seeds and Flax $6.25
White/Wheat Hybrid Sandwich $5.25
Cinnamon Swirl (which has a white/wheat hyrbid based dough) $6.50
My take on a French Bread $4.00

Rolls:

White/Wheat Hybrid Dinner$3.00 for 6/ $5.50 for 12

Bulky Sandwich $3.50 for 4/ $6.50 for 8

Rosemary Chive Dinner $3.50 for 6/ $6.50 for 12

Sage Dinner $3.50 for 6/ $6.50 for 12

*Prices are subject to change slightly as I incorporate more local ingredients.

I am also open to taking requests if you don't see the kind you're looking for!

To place an order or get any remaining questions answered please call Claire at 802-522-6877 or email her at SundoraFarm@gmail.com. Orders must be placed by noon on Sunday for pickup on Tuesday at the farm. Pickup is between 8:00am and 4:00pm. We are located at the intersection of Beanville Road and Route 12 in Randolph.

Community Supported Baking on the Rise

Lately I have been spending a great deal of time in the kitchen every week baking. As we move out of the regular growing season and into the colder months, I find myself wanting to bake almost constantly. I think this is because last winter I worked at Great Harvest up in Burlington as an early morning sweets baker and absolutely loved it. It's the best job I've ever had outside of farming. So I have been continuing to use the skills I picked up there to feed my family and make a little money on the side.

I've been making both whole wheat and wheat/white hybrid sandwich loaves, all kinds of dinner rolls, and even some french bread in addition to almond white chocolate chip brownies, almond vanilla cakes, apple crisp, cinnamon raisin oatmeal cookies, and chocolate chip pecan cookies. I've been selling bread, rolls, and cookies every Monday during our retail time here at the farm and I'm also providing Three Bean Cafe with bread for their paninis.

So, with all the fun I am having baking, I've decided to do a winter bread share from my home, I'm calling it Community Supported Baking (CSB). It will work just like Community Supported Agriculture (CSA) in that people will pay up front for so many weeks of bread, rolls, or sweets, and then come pick up their goods on a designated day each week during the baking term. The first round will start in November. I'm still getting prices together, and a few other logistical things, but once I do I will have order forms available via email and also at a few locations in downtown Randolph. In the meantime, if you're interested in ordering bread, rolls or sweets from me, please don't hesitate to send me an email or stop by on a Monday between 1:00 and 6:00pm to check out my baked goods.