Breads & Rolls
Artisan loaves, rye, seasonal breads and small-batch rolls — including maple cinnamon rolls made with maple syrup produced here on the farm.
Small-batch baking
From the Kitchen
The selection changes, but the approach doesn't: good ingredients, careful baking, and food that feels at home on the table.
Recipes With a History
Some of the things that come out of the Butterburr kitchen have been coming out of my family's kitchens for more than a hundred years.
These are recipes that were written down, handed down, and made over and over again — the kind of baking where simple ingredients and familiar methods mattered. My great-grandmother baked to help support her family, sending her children out with a wagon to sell what she had made.
That tradition didn't skip the generations in between. More than twenty years ago, my mother and I had a small baking business called Sweet Traditions, built around many of those same family recipes. Butterburr has a different home and a different name, but in many ways the kitchen carries that work forward.
Today, those old recipes share the kitchen with newer ones of my own, often inspired by what we grow and produce here on the farm. The selection changes, but the approach hasn't changed very much: good ingredients, made by hand, in small batches.
Cookies & Sweets
Family favorites, shortbread, cookies and seasonal treats, with farm honey and maple worked into recipes whenever they belong there.
Preserves
Jams and other permitted home-processed goods made in small batches when fruit and the season give us something worth preserving.