Our food philosophy revolves around wholesome ingredients that nourish the people who grow them, the land they draw from, and the friends who eat them. We see food as medicine and as a powerful tool for health and wellness both in body and mind. We use traditional techniques whenever possible. We mix by hand in a traditional dough trough inspired by French paysanne miller-bakers.
Our pizza aims for transcendence. We embrace wild and natural cultures, again, beginning in the dough. Our sourdough starter has been maintained for years and has acclimated to our current kitchen from its distant origins. Fermented over the course of two days for maximum flavor and nutrition, this dough forms the base of all our pizzas. The crust has just the right balance of tangy sourdough and sweet freshly ground wheat and spelt from Vermont, New York and Quebec.
We are proud to support Vermont's and the woder region's emerging and resilient farm economy. The veggies, luscious cheeses, and organic meats we use are produced by local farms. We take pride in preparing these ingredients for maximum flavor in our food.
Our commitment to a local food system extends beyond our doorstep. We work directly with farmers and organic food producers in the area. From gathering and growing our own food to sourcing provisions from local organic farmers, we stand by our "farm-to-table" approach. We source our freshly milled flour from Elmore Mountain Bread, and we're still connected with our roots at PROVENDER FARM who provide the majority of our tomatoes and fresh flowers throughout the season to add to our salads.
In addition to the vegetables grown at Provender Farm in Cabot, we also work with other farmers in the region and at Farmers Markets to bring you the best in fresh, nutrient-dense, organic food.
Our commitment to a local food system extends beyond our doorstep to our neighbors and other local and organic producers. See this changing and expanding list for an idea of where we get our products.