Muddy Fork is home to Indiana’s only wood-fired brick-oven bakery, where we make the finest sourdough and whole-grain breads and world-class pastries. We mill organic wheats, rye, and kamut fresh for each bake on our stone mill. We make our bread in the ancient tradition of great bread–lots of water, freshly milled flour, salt and a wild leavening culture. The fermentation is long and slow, and the loaves have a crust that crackles and a light, moist crumb that keeps for days. We bake all night Friday nights and bring our bread and pastries at the peak of freshness to farmers' market and stores.
We use only organic grain, the majority from Janie's Farm in Ashkum, IL.