A note from the farmer
"We bake thirty loaves. That's what fits in the oven, and that's what we offer."
Wild Sourdough
48-hour ferment. Baked in the wood-fired oven.
48-hour fermented loaves with heirloom rye starter. Baked the morning of pickup in our wood-fired oven.
Deposit
$14.00
Est. Final
$14.00
Deposit reserves your share. Small balance settled at delivery for weight-priced items.
Quantity
Choose delivery day
📍 FarmDrops · 412 Mill Rd, Hudson Valley
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The Story
How this drop comes together.
The starter is fifteen years old — passed down from a baker friend in Vermont and fed with our own milled rye. We mix on Thursdays, shape on Fridays, and bake before sunrise on Saturday.
The oven is a wood-fired beehive that holds heat for two days. The crust is dark, the crumb is open, and the loaf keeps for a full week wrapped in linen.
What's included
- One ~900g boule
- Wrapped in linen
- Baked the morning of pickup
- Flour
- Local heritage wheat + rye
- Ferment
- 48 hours, wild starter
- Oven
- Wood-fired, 500°F
Drop Timeline
From the field to your kitchen.
- 1Step 1
Mix & bulk
Thursday evening
- 2Step 2
Shape & cold proof
Friday
- 3Step 3
Bake
Saturday, 5am
- 4Step 4
Your pickup
Sat, Aug 13 · 9am — noon
Questions
Things folks ask.
About the farm
Still Creek Bakehouse
Wren Halloran · Old Mill Lane · 6 miles south · Est. 2019
A one-woman wood-fired bakery on the edge of the woods. Wren mills her own grain from local heritage wheat and bakes thirty loaves a week — never more.
- Wild fermentation
- Stone-milled grain
- Wood-fired oven
Other drops
Also coming off the farm.
Farm Fresh Eggs
One-time payment. Delivered to your porch.
Pasture-Raised Poultry
Deposit reserves your share — balance settled on delivery.
Heirloom Herb Bundles
Next delivery
Aug 13
Waitlist
22 ahead
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