Our bakery is a worker cooperative, owned by its workers. Currently, there are five worker-owners who are equally responsible for the bakery’s ongoing operations. We are sustained by the investment of 65 community members who own nonvoting shares of our bakery.
We produce all of our bread, bagels and pretzels using a long ferment sourdough process. We use two kinds of flour: organic whole grain flour milled in central NY by Farmer Ground Flour and high quality bread flour from King Arthur, an employee-owned business. When possible, we love to use produce from local farms to create colorful and flavorful variations on our classic sourdough.
Source: breadhive.coop