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
How often?
One porch delivery. Add more drops sharing the same morning at checkout.
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.
Morning-Gathered Eggs
Deposit reserves your share — balance settled on delivery.
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