NAGA BAKEHOUSE
NAGA stands for NAtural Grain Alchemy
a magical process of transformation connecting the farmer, the miller, the baker and the eater
slow food for a fast world
Naga is a family run, wood-fired bakery, gristmill and
micro-farm in rural Vermont.
(It’s also the home of the legendary Vermatzah)
We partner directly with organic farmers in our region who grow local grains that we mill into delicious, nutrient-dense flour and bake into tasty, wood-fired Artisan breads.
We also source a ridiculous amount of our bakery ingredients regionally. Apples, berries, honey? LOCAL. Herbs and veggies? LOCAL. Artisan cheese? LOCAL. Maple syrup? LOCAL. Tomatoes? LOCAL.
We also grow a bunch at our home farm.
And have for 20 years…..
What’s in our name?
Naga stands for: NAtural Grain Alchemy
We started our bakery twenty years ago, our kids naming it Naga because they liked the sound of the word. The acronym for Naga: NAtural Grain Alchemy came later as a way for us to explain the simple magic that happens when you combine flour, water and a hot fire, transforming something common into something special. At Naga Bakehouse, we channel our local, organic and sustainable principles into the creation of earthy, wood-fired breads and whole grain, nutrient dense flours.
Naga Bakehouse blends our interests in farming, small batch milling and wood-fired baking while celebrating our commitment to good food, building strong resilient communities and making a difference where we can.
At our micro-farm, gristmill and bakery, we are proud of our mission to:
embrace hyper-local relationships with farmers to create hand made, small batch nutritious foods,
actively participate in a strong, rural economy that leads to vibrant communities where we want to live; and
support regenerative agriculture, all with the end goal of resilient, vibrant places…..
Sustenance for the body; Fuel for the soul
Sustenance for the body; Fuel for the soul
Join the New Grain Renaissance
Over the last 20 years, we have cultivated strong relationships with a multitude of farmers in our local grainshed; Vermont and our neighboring bioregion. Their dedication and commitment to the land never ceases to amaze us. The resilience of these partnerships has enabled us to source the freshest, most nutrient dense and flavorful ingredients that go into our milling and baking.
Visioning the future with a
“small-is-beautiful”
food system
Historically, the Vermont countryside was dotted with gristmills. Farmers throughout out the region grew grains that were processed into flour throughout the state. New England was known as the “bread basket” of the United States and Vermont packed a rather large punch for its small size; growing 40,000 acres of wheat annually at its peak in the mid 1800’s.
That infrastructure is now missing. Our evolution from a family run, wood-fired bakery to a regional gristmill has been years in the making and is a direct result of our desire to play an integral part in returning milling infrastructure to the Northeast and VT.
We are engineering and building systems that can move grain from field to mill to market. Our vision is to utilize olde world techniques gleaned from gristmills of the past. We are using ropes, pulleys and levers to mechanize the inner workings of our re-purposed historic barn.
We’re so excited to be playing a pivotal role in the reconstruction of the grain chain in our region, connecting the farmer, the miller, the baker and the eater, all while “re-barning” the rural landscape.
