During the off-season homemade breads will be available for sale several times per week with a variety of types offered. These will always include basics such as yeasted white and whole wheat sandwich, Japanese milk bread, a soft sandwich rye (Reinhart’s recipe), as well as various shapes and sizes of sourdough. I use stone ground flours from Carolina Ground, as well as the commercially available King Arthur line. Sign up for email notification on the home page, or by sending an email to [email protected].
As always guests at the Inn will have first dibs on bread!
