The Good Loaf Artisan Breads are crafted by Lynda Shortt. They are a truly delicious experience. The breads are hand crafted with two goals in mind – Good Flavor and Good Nutrition. Fresh quality ingredients, gentle handling and slow fermentation bring out the best taste and health benefits of these loaves. There are no additives or preservatives – only ingredients your body will recognize and put to good use. 
Cheddar Basil Sourdough
Delicious sourdough artisan bread with cheddar, basil and cracked pepper throughout.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Ciabatta
Ciabatta loaves are a lean bread made with a lengthy preferment which extracts a nutty, sweet flavor from the flour. They have no fat and are best eaten the day of purchase. To enhance flavor and optimize crust integrity, reheat in a 300F oven for about 10 minutes.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Ingredients:
bread flour, unbleached flour, whole wheat flour, medium rye flour, spring water, sea salt, fresh yeast.
coming soon!
Fig Anise Sourdough
Delicious sourdough artisan bread with Turkish figs and anise seeds.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Natural levain, unbleached flour, whole wheat flour, medium rye flour, turkish figs, anise seeds, spring water, sea salt.
Garlic Basil Sourdough
Yum! Delicious authentic sourdough bread with a great artisan bread crust and insides full of flavor.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Natural levain, unbleached flour, whole wheat flour, rye flour, roasted garlic, fresh basil, Roman cheese, olive oil, spring water, sea salt.
More Details
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 6-7 days a week. Thanks!
Multigrain Dinner Rolls
Dinner rolls made with the multigrainl bread recipe. Just the right size, taste and texture.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Ingredients:
coming soon!
Multigrain Loaves
Enriched multigrain loaf with great texture and flavor. These breads freeze well and are best stored in plastic.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Ingredients:
Bread flour, whole wheat flour, spring wate, buttermilk, multigrain mix (rolled oats, sunflower seeds, flax seeds, steel cut oats, wheat kernels, millet, bran flakes, rye meal, sesame seeds, poppy seeds), honey, brown rice, brown sugar, fresh yeast, sea salt.
Nanny Van’s Oatmeal Loaves
Enriched multigrain loaf with great texture and flavor. These breads freeze well and are best stored in plastic. Soft oatmeal bread makes great toast and sandwiches.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Ingredients:
Bread flour, whole wheat flour, spring water, buttermilk, molasses, rolled oats, butter, brown rice, brown sugar, fresh yeast, sea salt.
Oatmeal Dinner Rolls
Dinner rolls made with the soft oatmeal bread recipe. Just the right size, taste and texture.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Ingredients:
coming soon!
Organic Wheat w/caramelized Onion Sourdough
Delicious sourdough artisan bread made with organic wheat and graced with caramelized onions.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Organic Whole Grain Rye Sourdough
Made with Organic Rye Flour.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week.
Pepita Sage Sourdough
Delicious sourdough artisan bread with Pepita seeds and a subtle sage flavor.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Rosemary & Provencal Oil Infused Sourdough
Delicious sourdough artisan bread with Rosemary and infused Provencal Oil.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Natural levain, unbleached flour, whole rye flour,whole wheat flour, fresh rosemary, Provencal Oil (sunflower oil, olive oil, rosemary, Thai chilies, mixed peppercorns), spring water, sea salt.
Sesame Semolina Sourdough
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Sourdough
Yum! Delicious authentic sourdough bread with a great artisan bread crust and insides full of flavor.
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 7 days a week. Thanks!
Natural levain, unbleached flour, whole rye flour, spring water, sea salt.
More Details
This bread is available for pick up at the farmstand (37 Main St. in New London) on Fridays between 3-6pm starting Friday, January 8th, 2010. Orders must be placed by the previous Tuesday for pickup the following Friday. Order online or give us a call at 603-526-6253 or email greg@springledgefarm.com. The Friday Winter Market at Springledge will run from January 2010 until April, at which point we will be open 6-7 days a week. Thanks!
