GROW
Nurturing food from its very roots
From the beginning we have made it a priority to source our ingredients locally.
Before the word “locavore” was coined by Jessica Prentice in 2007,
we decided to prioritize local.
Beginning in our garden, we grew many of our own ingredients for the bakery and purchased others regionally including vegetables, herbs, fruit, berries, garlic, local cheeses, maple syrup and honey.
In 2011, we added two high tunnels to our operation. One of our most expensive ingredients at the bakery? Beautiful, delicious, heirloom tomatoes! With the high tunnels on farm, we've prioritized tomato production growing a bountiful mix of the most delicious heirloom varieties to use on our wood-fired flat and stuffed breads.
We grow what we can’t purchase!
Regional Grain Revival
Visioning the future
with a
“small-is-beautiful”
food system
Love the soil? Love your farmer?
We do too.
Our grains, flours & staple foods directly support our hyper-local and regional grainshed. We are both the “bakery" and the “mill” & we partner directly with neighboring farms to cut out the middleman and sequester carbon while bringing you the very highest quality regenerative food.
Naga Bakehouse and our partner farmers work together, elbow to elbow to bring back delicious staple foods to our grainshed while building a vibrant, local economy. By growing, milling and baking close to home we can create jobs and the kind of vibrant rural communities that we all want to live in.
Why Local Flour? After decades of disinvestment in grain production and processing, we are now witnessing a re-birth of interest in all things local, including grains, beans and flour.
At Naga Bakehouse we are re-localizing the food system.
Healthier? Delicious? You betcha!
By slowly grinding the “whole grain” you get exactly that - the whole grain which is synergistically better than the sum of its parts. Our flour is a fresh food including the bran, endosperm and the germ; all the bits needed for full nutrition and delicious flavor.
