Athens.LocallyGrown.net – Small Farms Making A Difference

All flour milled from certified organic grain.Open-crumbed, light, naturally leavened bread. Think San Francisco sourdough without the bite. Unbleached flour, stoneground rye flour, sea salt, culture.
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All flour milled from certified organic grain.Open-crumbed, light, naturally leavened bread. Think San Francisco sourdough without the bite. Unbleached flour, ... more

All flour milled from certified organic grain. Naturally leavened baguette. No commercial yeast, risen entirely with our own natural "wild fermentation" starter. A little crustier and a little chewier than our Classic Baguette. More complex fermentation flavor. Made with unbleached flour, house-milled organic rye flour, and sea salt.
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All flour milled from certified organic grain. Naturally leavened baguette. No commercial yeast, risen entirely with our own natural "wild ... more

Bavarian Sour is for the more "serious bread eater." It is for those who know that the essence of bread, true bread, is an "old soul." Deep and slightly pungent flavors of Carolina-grown organic whole wheat and rye are pronounced and topped with aromatic and antioxidant-packed caraway and dill seed. When I used to make this bread for a local open-air farmers market, I could always count on seeing RoseMarie, returning for her loaf or two of Bavarian Rye-- one for herself, one for her daughter. It thrills me to bake for all of you, all of my customers. But let's be real-- when a German woman approves of your German-inspired bread you feel a certain kind of humility and gratefulness, even awe at the connection of old world practices, the long-standing profession of the Baker, other times, other places, nostalgia and nourishment, and how all of these things can be awakened by one handmade loaf of bread.
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Bavarian Sour is for the more "serious bread eater." It is for those who know that the essence of bread, ... more

This is a smaller, soft sandwich bread, still naturally leavened and enriched with buttermilk, a little butter and lovely GA honey (my go-to is Harden Hill Honey in Watkinsville). The result is a light and delicious loaf, perfect for pb&j's or any type of sandwich or morning toast. Baked in a bread tin, not as a large round loaf like most of my other breads. I should add that you will receive the whole loaf-- the pictured loaf is sliced to show the inside!
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This is a smaller, soft sandwich bread, still naturally leavened and enriched with buttermilk, a little butter and lovely GA ... more

Dangerously good! Naturally leavened sourdough made with unbleached flour, a bit of whole wheat, cocoa, and dark chocolate chips-- no added sweeteners. Subtly decadent. Long fermentation. Vegan friendly. Loaf of heaven.
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Dangerously good! Naturally leavened sourdough made with unbleached flour, a bit of whole wheat, cocoa, and dark chocolate chips-- no ... more

The quintessential modern French bread made with 100% organic flour. Light and crusty and full of the flavors of yeast fermentation. Good for sandwiches, crostini and table bread. Unbleached flour, stoneground rye flour, sea salt, yeast.
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The quintessential modern French bread made with 100% organic flour. Light and crusty and full of the flavors of yeast ... more

Naturally leavened white sourdough made with added coconut flour, topped with coconut flakes. Slightly sweet, soft and creamy interior crumb. No added sweeteners. Vegan friendly.
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Naturally leavened white sourdough made with added coconut flour, topped with coconut flakes. Slightly sweet, soft and creamy interior crumb. ... more

Mostly white, a little whole wheat, dried cranberries and local pecans make this an ideal sourdough bread for breakfast, lunch or dinner!
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Mostly white, a little whole wheat, dried cranberries and local pecans make this an ideal sourdough bread for breakfast, lunch ... more

Our version of French "pain de campagna," literally, “bread of the country.” Made with whole grain wheat, spelt and rye flour with organic unbleached flour. Complex flavors of grain and fermentation. Great with strong-flavored cheeses and spreads or simply eaten out of hand. One of our most popular breads. Served at the National in downtown Athens. The whole grain wheat, spelt, and rye flours are all milled in house and all the flour is milled from certified organic grain. Stoneground wholegrain wheat, spelt, and rye flours; unbleached flour, sea salt, culture
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Our version of French "pain de campagna," literally, “bread of the country.” Made with whole grain wheat, spelt and rye ... more

This loaf is an earthy, hearty bread made with 100% stone ground rye flour (we mill our whole rye fresh). Naturally leavened, without commercial yeast. Delicious on it's own or thinly sliced as a base for open face sandwiches with smoked meats and fish and cheeses or with grilled vegetables. Large loaf (3 pounds dough before baking) may be either round or oval. Like all our breads, baked directly on the masonry hearth of our German oven. All the flour is certified organic.
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This loaf is an earthy, hearty bread made with 100% stone ground rye flour (we mill our whole rye fresh). ... more

Turmeric ginger sourdough. Naturally leavened, vegan-friendly. Would compliment a coconut milk curry dish nicely, as well as make a surprising snack/appetizer with cream cheese and pepper jelly.
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Turmeric ginger sourdough. Naturally leavened, vegan-friendly. Would compliment a coconut milk curry dish nicely, as well as make a surprising ... more

Naturally leavened sourdough made with 50/50 Regional organic whole wheat flour and unbleached white, walnuts, and GA honey. ~2 lb loaf. Long-fermented sourdough breads have been recommended for people who sometimes experience symptoms of non-celiac gluten sensitivities. The process of fermentation not only affects the texture and rise of the dough, but also works to break down the glutenous proteins and produces gut-friendly lactobacilli which promote healthy gastro-intestinal flora! Besides that, there is just nothing like the feeling of comfort, nourishment, and hearty nutrition given by an honest loaf of bread. Bread may be kept unwrapped, open-face-down on a cutting board, or you may choose to wrap it up, box it up or go ahead and eat it up JUST PLEASE DON'T KEEP IT IN THE FRIDGE. You may also decide to freeze the bread for a later time; that's great -- the bread freezes beautifully. There is nothing in "real bread" that needs to be refrigerated. In fact, tracking the nuanced flavor development over a number of days can be a wild adventure in itself. If you do take your time in eating off your loaf, it may need a refreshment in a couple of days. Slice a portion off, spritz it with a little water and warm it in your oven or a pan on open fire.
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Naturally leavened sourdough made with 50/50 Regional organic whole wheat flour and unbleached white, walnuts, and GA honey. ~2 lb ... more

Now with three colors of Quinoa! Our seven-grain bread is crunchy, grainy, and full flavored. Everything in French Country (Wheat flour, rye flour, spelt flour, sea salt, culture) plus three quinoas, oats, millet, flax, and sunflower seeds. Naturally leavened, no commercial yeast. We mill all our whole grain flours in house! All flour milled from certified organic grain.
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Now with three colors of Quinoa! Our seven-grain bread is crunchy, grainy, and full flavored. Everything in French Country (Wheat ... more

Mothers do or don't have favorites...? I don't know, but this one is one of my favorites! :) Oat+Honey Spelt Sourdough. Spelt is an ancient grain, touted for its many health benefits which include digestive benefits, aid in blood circulation, immune boosting properties and regulation of the endocrine system. That is not even all of its superpowers! Combine that with the proven health benefits of long fermented sourdough bread and BAM, we have a winner! This batch of Oat+Honey Spelt features the lovely wholegrain organic spelt grain cultivated, harvested, and milled by Carolina Grounds in NC. Long-fermented sourdough breads have been recommended for people who sometimes experience symptoms of non-celiac gluten sensitivities. The process of fermentation not only affects the texture and rise of the dough, but also works to break down the glutenous proteins and produces gut-friendly lactobacilli which promote healthy gastro-intestinal flora! Besides that, there is just nothing like the feeling of comfort, nourishment, and hearty nutrition given by an honest loaf of bread. Bread may be kept unwrapped, open-face-down on a cutting board, or you may choose to wrap it up, box it up or go ahead and eat it up JUST PLEASE DON'T KEEP IT IN THE FRIDGE. You may also decide to freeze the bread for a later time; that's great -- the bread freezes beautifully. There is nothing in "real bread" that needs to be refrigerated. In fact, tracking the nuanced flavor development over a number of days can be a wild adventure in itself. If you do take your time in eating off your loaf, it may need a refreshment in a couple of days. Slice a portion off, spritz it with a little water and warm it in your oven or a pan on open fire.
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Mothers do or don't have favorites...? I don't know, but this one is one of my favorites! :) Oat+Honey Spelt ... more

This is my favorite flavor combo! Naturally leavened white sourdough with kalamata olives, and dried figs. Delightful!! Long fermentation. Vegan friendly. ~2 lb loaf.
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This is my favorite flavor combo! Naturally leavened white sourdough with kalamata olives, and dried figs. Delightful!! Long fermentation. Vegan ... more

A naturally-leavened, mostly whole grain hearth bread chock full of thompson raisins and Georgia pecans. Ingred: Whole wheat flour, unbleached wheat flour, whole spelt flour, whole rye flour, sea salt, natural culture plus walnuts and raisins. The whole wheat, spelt, and rye flours are milled in house. All flour milled from certified organic grain.
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A naturally-leavened, mostly whole grain hearth bread chock full of thompson raisins and Georgia pecans. Ingred: Whole wheat flour, unbleached ... more

Naturally leavened sourdough made with unbleached flour, garden rosemary, lemon, and neufchatel cheese. A perfect accompaniment to a fresh, crisp, farmers market salad! "Heavenly." Customer review: "Try the rosemary lemon neufchatel! It works equally well with dinner or breakfast. This would be a wonderful gift and a great way to support a local business. We will definitely order again."
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Naturally leavened sourdough made with unbleached flour, garden rosemary, lemon, and neufchatel cheese. A perfect accompaniment to a fresh, crisp, ... more

100% unbleached flour, water, salt and wild yeast sourdough starter (wheat, water + time) baked to order with you in mind. Long-fermented sourdough breads have been recommended for people who sometimes experience symptoms of non-celiac gluten sensitivities. The process of fermentation not only affects the texture and rise of the dough, but also works to break down the glutenous proteins and produces gut-friendly lactobacilli which promote healthy gastro-intestinal flora! Besides that, there is just nothing like the feeling of comfort, nourishment, and hearty nutrition given by an honest loaf of bread. Bread may be kept unwrapped, open-face-down on a cutting board, or you may choose to wrap it up, box it up or go ahead and eat it up JUST PLEASE DON'T KEEP IT IN THE FRIDGE. You may also decide to freeze the bread for a later time; that's great -- the bread freezes beautifully. There is nothing in "real bread" that needs to be refrigerated. In fact, tracking the nuanced flavor development over a number of days can be a wild adventure in itself. If you do take your time in eating off your loaf, it may need a refreshment in a couple of days. Slice a portion off, spritz it with a little water and warm it in your oven or a pan on open fire.
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100% unbleached flour, water, salt and wild yeast sourdough starter (wheat, water + time) baked to order with you in ... more

NOW WITH HOUSE-MILLED FRESH WHOLE WHEAT FLOUR. Full wheat flavor, with mild fermentation complement. Made with our natural leaven. Nothing but wheat, water, and sea salt. Made with heirloom wheat varieties.
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NOW WITH HOUSE-MILLED FRESH WHOLE WHEAT FLOUR. Full wheat flavor, with mild fermentation complement. Made with our natural leaven. Nothing ... more

Believe me when I say this rich, moist chocolate cake (9"x9") is for vegans and non-vegans alike! If you're not vegan, you won't believe it's vegan. But it is!! For an everyday chocolate cake, this is actually my go-to, and is why I am sharing. Choice of toppings are a dusting of powdered sugar, a vegan chocolate glaze, or plain. Please note in ordering comments which topping you prefer; cake will come plain if none is listed. The cake, even without topping, is worth it! It's how I prefer it! Decoration is subject to change, but will always be something safe (non-toxic) and pretty. Thank you!
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Believe me when I say this rich, moist chocolate cake (9"x9") is for vegans and non-vegans alike! If you're not ... more

Reminiscent of a tropical morning or even a festive luau... this is a rich and flavorful 10" round banana cake that's topped with a light honey glaze. Wonderful for breakfast, midday snack or dessert. Contains GA Pecans and GA Honey.
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Reminiscent of a tropical morning or even a festive luau... this is a rich and flavorful 10" round banana cake ... more

Baked in a 10-cup bundt pan, this cake highlights blueberries and thyme and is dusted with powdered sugar. Slather with butter and toast it at any time. Enjoy with coffee or ice cream, or the silent symphony of your own sensory experience of knowing a thing for what it is, and engaging with it. Serves 12-16.
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Baked in a 10-cup bundt pan, this cake highlights blueberries and thyme and is dusted with powdered sugar. Slather with ... more

This is a homage to the first specially-requested item under the "branding" of Bishop Breads. My trash collector discovered I was a baker and started naming off different cake flavors, asking if I could make this or that. He finally settled on a lemon pound cake and asked if I would make one for his family celebration that weekend. It kind of made my soul sing the way that happened. I love it when life resembles Sesame Street. No lemon flavoring -- all juice and zest!
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This is a homage to the first specially-requested item under the "branding" of Bishop Breads. My trash collector discovered I ... more

Eastern European enriched sweet bread with Nutella hazelnut creme filling.
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Eastern European enriched sweet bread with Nutella hazelnut creme filling. more

Light + lemony pie for Spring. The bright yet subtle flavors of a lemon cream cheese filling (all juice and zest - no extract) are lavished in a scratch-made graham cracker crust. Decoration subject to change, but will always intend to delight!
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Light + lemony pie for Spring. The bright yet subtle flavors of a lemon cream cheese filling (all juice and ... more