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Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Sourdough rye friselli


Sourdough rye friselli


Autumn has arrived and we couldn’t be happier to welcome a little cooler weather, a little calmness to our days and more time to bake some of these amazing little dried bagels!

This is the last of our video series from The Village and we feel so happy to be sharing these beautiful little breads with you. Prepping, baking, even just thinking about these takes us straight back to Puglia in Southern Italy where the wonderful Felice spent a steaming hot afternoon with us drinking beers and showing us this recipe beside his wood fired oven. They are such simple little things to make, but so rewarding. And once you’ve baked a bunch of them you are super prepared for the next time unexpected guests drop in. We encourage everyone, even if you’re not confident at baking or just starting out with sourdough to watch the video, read the recipe and have a go! Happy baking!



Images by: Shantanu Starick and recipe video lovingly put together by Claudia Sangiorgi Dalimore.