Our Bread

We believe great bread should taste like where it comes from. That's why New York rye is the backbone of every loaf we bake. Paired with other organic grains grown and milled in the region, each loaf expresses a balance of tradition and innovation.

Naturally leavened and crafted with intention, our bread begins with a sourdough starter—no commercial yeast, only time and fermentation.
The iconic white paper bag with the 'LEAVENED' logo stamp in black, placed on a wooden surface next to the rubber stamp.
Close-up of a mixture of freshly milled, whole grain flour in a mixing bowl.
A loaf of Country Rye sourdough with a golden crust
Country Rye sourdough with Extra Virgin Olive Oil and Maldon Salt

COUNTRY RYE

A classic sourdough with 20% dark rye. This loaf is perfect with butter, olive oil, or served warm straight from the oven. A versatile, everyday bread.

Kamut + Sesame loaves cooling on a rack
Kamut crumb shot

Kamut + Sesame

Also known as Khorasan, Kamut is an ancient grain that has a lighter color and mild nuttiness. It’s an absolute favorite. Finished here with a sesame seed crust.

Seed crusted whole grain bread resting after baking
A charcuterie board with cheeses, cured meats, olives, walnuts, and dried figs, a sliced multigrain bread with seeds, and bruschetta topped with chopped tomatoes and basil on a wooden surface.

Seeded MULTIGrain

This whole grain loaf (spelt, fife, rye) contains caraway, coriander, sesame, fennel and flax seeds. You bring the pastrami, we’ve got the bread!

Close-up of freshly baked sourdough Einkorn bread with a spiral pattern, resting on a cooling rack.
Sliced multigrain bread on a wooden cutting board, with camembert cheese, fig jam in a small white bowl, and a piece of bread topped with spreadable cheese, all on a rustic wooden table.

Einkorn

the oldest cultivated wheat in the world, Einkorn is a simple grain that is easy to digest. This nutritious loaf has a fantastic texture and wonderful flavor.

Whole WHeat SPelt

Spelt is an ancient grain that is slightly softer than what we are used to today. Excellent for toast, sandwiches, or your favorite cheese and honey.

Sliced Pain de Mie milk bread, showing the soft texture

Pain de Mie

From the French “bread of crumb,” this milk bread contains Spelt and Malted Barley baked in a Pullman Pan. Your griddle awaits!

Fresh Baguettes side by side on a rack

Baguette

Our baguettes are made with a blend of Wheat, Khorosahn and Einkorn. Perfect for a sandwich, to go along with cheese, or simply to tear into warm from the oven!

Focaccia with olive oil and sea salt on a bubbly, charred crust

Focaccia

This Italian olive oil bread excels in warmer months and is best enjoyed with the bounty of the spring and summer seasons.

Pre-order for direct pickup

Place orders between Monday and Wednesday for pickups at the Farmhouse. If you have a larger order or special request, please contact us HERE.

Order Form

Farmers Market Schedule

Phoenicia Farmers Market logo

Phoenicia Farmers Market
Sundays 11a - 2p
at the Pine Hill Community Center

Where to buy

Purple logo with abstract spiral designs and the text 'Heather Ridge Farm' in white.
Stamford Coffee's logo
Schoharie Valley Farms

On the Menu

Matilda Catskills logo
Logo for the restaurant Rae's in Margaretville
Dandelion logo
Cartoon of a smiling man and woman holding glasses of beer, with a bar setting in the background.

Current Flour Selection

Farmer Ground Flour*†

  • Whole Rye

  • Whole Einkorn

  • Whole Spelt

  • High Extraction Bread

  • Einkorn Berries

Milanaise*

  • Khorasan

  • Durum Wheat Semolina

  • “00” Pizza Flour

King Arthur Baking*

  • Artisan Select

  • Bakers Classic

*Certified 100% Organic
† New York Grown and Milled