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Explore deep dives on our history, methods, sourcing, philosophy, work culture and more.
It's All in the Cone
It's All in the Cone
The creemee is an iconic symbol of Vermont summers, the maple creemee even more so, and at our creemee window, the waffle cone takes the "Vermontiness" to the next level. We are a baking company... Read more...
The origins and evolution of our Cyrus Pringle bread
The origins and evolution of our Cyrus Pringle bread
In 2009 we baked the first the first commercially available, 100% Vermont-grown loaf in a century and named it after the renowned Charlotte-born wheat breeder and botanist, Cyrus Pringle.  Read more...
A Quarter Century of Red Hen
A Quarter Century of Red Hen
In September of 2024 Red Hen celebrated its 25th anniversary. Here is some reflection from our founder, Randy George, on the journey. Read more...
We Need to Talk about Tipping
We Need to Talk about Tipping
At Red Hen, we’ve chosen not to use a tipping model. That decision is intentional, and it reflects the kind of workplace and culture we want to build.  Instead of relying on... Read more...
We've Never Thrown Away a Loaf of Bread
We've Never Thrown Away a Loaf of Bread
In the 26 years Red Hen has been baking, no bread has ever made it as far as the landfill or even the compost! How is this possible? Read more...
Naturally Leavened Bread: The Details
Naturally Leavened Bread: The Details
With naturally leavened bread, the magic of bread baking—the leavening process—originates right here within the four walls of the bakery. Read more...