Top
Going with the Grain Bakery
Contact: Lori Sands
Address: 141 Porter Road Harrisville, PA, 16038
Email Address: baker@goingwiththegrainbakery.com
Phone: 724-556-9420
About Us
Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, and Cecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France

At our bakery we know that you care about where your bread comes from, who grew the flour, and how your bread was made. Our small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.
Practices
Going With The Grain resides in a certified commercial kitchen on our small farm in northernmost Butler County. We bake in a two-deck Polin Stratos hearth oven, imported from Italy. We are passionate about providing nourishing, healthful food for local families and we delight in baking as many 'connections' as possible into each loaf.

We use certified organic flours from Weatherbury Farm (Washington County) and grains from Frankferd Farms (Butler County), as well as herbs, produce or honey from local organic farms.

The bakery is, intentionally, a one-person operation. This is definitely not industrial grocery store bread. This is Slow Bread. Really Slow Bread. (literally, as good bread takes 18 -36 hours from start to finish)