about
the
breads and pastries
We offer breads made with organic whole grain flour, one of only three ingredients—flour, water, and salt—and each ingredient is important. By using fresh flour, stone ground by skilled local millers, the unique flavors in the flour are preserved and ready to be enhanced with the baking process! Each loaf is slowly fermented with wild yeast, allowing for deep, rich taste to develop. As an added benefit from nature, the yeast is able to begin to break down the gluten, giving your gut a head start.
It is simply traditional bread, the way it was made for generations. You can slice up a mini loaf for a mid-morning snack with butter, serve with charcuterie at a dinner party, or just put peanut butter and jelly on it for school lunch—any old way you slice it, it’s just bread—the oldest staple food on the planet!
Bonny Breads pastries focus on rustic and produce-centric sweets that are decadent and day-brightening! We are growing our pastry department with croissants and more variety coming soon! We hope you’ll stop by for sweets and for your staple grains!
Bonny Breads likes local and we strive to be an access point for customers looking to be a part of the beautiful network of local and regional food folks: farmers, millers and beyond!
about
our
flour
partners
Ground Up Grain
Located in Hadley, Mass, Ground Up is a terrific local mill started by Andrea and Christian to supply flour for Hungry Ghost Bread out of Northampton, Mass.
They not only mill really terrific, creamy flour that supports the best proof and oven spring as well as nutritious makeup of our loaves; they are also on a mission to expand local grain access and make our local food systems stronger!
“The goal of Ground Up is to look back in another ten years and see more acres of grain, more thriving farms, more fresh and nutritious flour - all important signs of a more sustainable and resilient food system.”
Maine Grains
We incorporate beautiful products from Maine Grains, a key force in regenerating local agriculture in Maine!
Maine Grains’ mission is (in their own words), “to be a leading partner in building a regenerative economy by milling nutritious, organic and heritage grains using a traditional stone milling process. We source high-quality grains from our region and distribute throughout the northeast. Through a traditional stone milling process, we preserve nutritional content and improve the performance of our flour for natural fermentation baking and cooking. Our principal foundation is that Maine Grains will provide a strong, positive community impact by creating jobs, improving land utilization, focusing on a holistic food chain, enabling farm-to-table benefits and serving as a successful model of local economic growth. We aim to show that business can be used as a force for good.”
about
the
team
Headed by husband-and-wife- baker- team Noel and Stephanie, who both learned bread at the wonderful A & J King in Salem, Ma. Noel and Stephanie work together to produce the bread and pastry and grow each product to the best we can make it! They are joined by Colleen who helps run the retail component and logistical aspects of the business; and the team will grow ahead of our expansion fall 2023!
Our bakers’ story:
Stephanie started Bonny Breads out of her studio apartment in January 2019 as a subscription bakery before slowly moving towards wholesale and retail offerings with Noel coming on board to help her run everything in 2020!
From both of their first interactions with bread making, they were drawn to the sensory components that come with working with a living thing! As they learn over and over, to make a good baker, you must use touch, smell, taste, and sight to work with the dough, collaborating with it and wrangling it as the situation demands. When working with something alive like sourdough, it’s never the same dough twice, never the same results, and each day is a brand new chance to keep trying for the perfect loaf!