Box Turtle Bakery
A bakery started in 2009 with a mission of locally sourced ingredients, whole grains, and hearth-baked breads. Several of my grains were grown in the Triangle area, and I’ll continue to seek out local and regional grains along with the local eggs, dairy, fruits, and vegetables I am already using. I freshly mill all my flours and cracked grains. All my breads rest the dough for over 12 hours to bring out the flavor and nutrition of the whole-grain flours. Baking is done in a large masonry oven for a true hearth-bread crust and nice radiant heat for everything else. Selections will vary seasonally and week-to-week, but will include sourdough hearth breads, honey wheat, sourdough dark rye, spelt tortillas, muffins, sourdough english muffins, scones, granola, and more.