Tall, flaky buttermilk biscuits crafted with grange butter and cultured buttermilk, baked in cast iron. Golden crust with soft interiors.

Soft sourdough brioche dough made with grange butter and eggs, rolled with Ceylon cinnamon and brown sugar, topped with raw honey glaze.

High-estate white bread made from stone-milled Amish wheat flour and grange butter. Tender crumb with subtle sweetness.

Hearty daily loaf combining whole wheat and stone-ground rye flour from our Amish partners, enriched with grange buttermilk.

Traditional equal-parts rye and wheat sourdough fermented 36 hours over live-fire heat. Deep flavor with a dark, blistering crust.

Thick, slow-baked spelt slabs crafted with Amish heritage spelt flour and dark ale starter, traditionally used as feast bread plates.

Hand-ground almond flour, rosewater, and raw Carniolan honey molded into detailed shapes and glazed with botanical paste.

Flaky pastry filled with grange milk curd, fresh eggs, lemon zest, almonds, and raw Carniolan honey from our apiary.

Heritage Damson plums from our orchard simmered in red wine, wrapped in a rustic grange butter pastry lattice.

Chewy knot biscuits flavored with crushed caraway, rosewater, and grange cream, dusted with white iced sugar.

100% naturally leavened sourdough bread utilizing wild yeasts native to our forest border and stone-ground Amish flour.

High-hydration sourdough drizzled with cold-pressed oil, fresh rosemary grown on the grange, and coarse Pacific sea salt.

Amish dark spelt flour studded with roasted Oregon hazelnuts and sweetened with our autumn Carniolan honey.

Roasted pottage squash grown on our 80 acres blended directly into sourdough wheat dough and rolled in toasted oats.

Juicy wild blackberries beneath a buttery grange cream biscuit crust baked in cast iron.

Sliced Costard apples from our orchard baked under a crunchy butter-oat crumble, drizzled with raw honey.

A tender sponge cake made with grange eggs and butter, laden with fresh orchard pears and Damson plums.