News
February 7, 2023
We need to talk about tipping. This ultra-generous community, through additions to credit card receipts and cash placed in the “tip jar”, donated $240,000 to various […]
May 27, 2022
We first introduced our Cyrus Pringle Bread in 2009 to celebrate the Vermont wheat harvest and to support local farmers who were bold enough to be growing grains in this challenging climate.
August 10, 2021
You have probably heard that the restaurant industry is in the midst of a huge upheaval this summer. To begin with, across the country, restaurateurs are […]
December 22, 2020
Our options for making delicious bread with local wheat have just been expanded! You may know that, about 3 years ago, we got our first stone […]
November 2, 2020
Thanksgiving 2020 We all know that Thanksgiving will look a little different this year, but it still should be a time for your family to enjoy […]
September 11, 2020
An aerial view of Les Fermes Longpres, Les Cedres, QC. Their various crops are grown in adjacent bands. A plot of wheat is being harvested […]
May 9, 2020
We are so pleased to welcome you back into the cafe. Our hours are still 7:30-3:30 every day. (Creemees available at our take-out window from 11-5 […]
April 30, 2020
While we are under no illusions that life is returning to normal, we are heartened by the interest in the things we can offer at this […]
March 16, 2020
Our cafe is closed effective 3/26/20 For a while… but not forever! THERE ARE FOUR WAYS YOU CAN ACCESS OUR FOOD AT THIS TIME: 1. LOCAL STORES. […]
February 19, 2019
by Randy George When we started Red Hen almost 20 years ago now, the bread I wanted to bake and eat the most was pain au […]
January 23, 2018
Since Red Hen opened 18 years ago, we haven’t had a compelling reason to mill our own flour. Although my limited experiences with milling have proven […]
December 5, 2017
From http://www.vermontstatehomes.com Red Hen Baking Company Makes Quality Delights Of All Types By Elisha Neubauer Life on the West Coast was great for Randall George. He was doing […]
July 27, 2016
Every time I have the opportunity to visit Loic Dewavrin at his family farm, Les Fermes Longpres in Les Cedres, QC, I come away from the […]
May 12, 2016
We are so fortunate to have Loic Dewavrin and his family growing and milling most of the flour we use here at the bakery. The nature […]
January 21, 2015
Red Hen Baking is teaming up with a Canadian farm to get all the certified organic flour for its many breads within a 150-mile radius. Randy […]
November 21, 2014
Last spring I shared some discouraging news about the state of affairs with organic wheat. Unfortunately, the 2014 harvest in the Midwest was no better than […]
October 30, 2014
Think for a second about what “Baked Fresh Daily” involves. Mixing, Resting, Forming, Baking – For a loaf of Waitsfield Common, mixing bowl to oven is […]
January 30, 2014
What’s in a name? We got to wondering, why are “Whoopie Pies” called “Whoopie Pies?” So we went where we go when we want to know […]
June 18, 2013
Most of the breads that we make are what we like to refer to as “naturally leavened.” Although this is a term that many people are not […]
