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Simple Ingredients

Freshly milled local, organic flour, spring water, wild yeast and sea salt is the simple foundation of all our breads.

Slow Fermentation

Our breads are crafted by hand using traditional methods for optimal development and the best possible flavor.

Local and Organic

We are committed to sourcing seasonal ingredients from local farms and businesses whenever available.

 

THE BREADERY

We converted a small garage on our farm into a commercial kitchen and this has grown into a place where nutritious sourdough breads and baked goods are made. 

Our process:

  • Stone milled whole grain flours
  • Naturally leavened sourdough breads
  • Artisan breads baked in a wood-fired oven
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Belisama - our wood fired bread oven

Meet Belisama – our wood-Fired bread oven 

Our 5′ x 7′ hearth oven is named after Belisama, a Celtic goddess related to fire. She unites the light between the sun and the moon.

New American Stone Mill

Why Whole Grains?

Stone-ground flours are more nutritionally sound because they contain the whole grain: the endosperm, the germ and the bran. Normally sifted out, these are the parts of the wheat berry that hold a lot of flavor too.

High temperatures associated with roller milling can destroy healthy oils and amino acids found in the germ, whereas stone milling is a much cooler milling process that retains all of the wheat’s vitamins and nutrients.

Stone milling local wheat into fresh flour allows for all of this goodness to be translated into delicious breads and flours to bake at home with.  

Eating whole grains in our diets also keeps our gut microbes happy and results in a lower glycemic index to aid in digestion. 

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WHY STone Mill?

Flavor, Nutrition, and Connection – Freshly ground flour retains more flavor and aromas than pre-ground flour, translating to a more complex, aromatic, and delicious baked good. Stone milling grinds the bran and germ into the flour along with the endosperm, keeping valuable nutrients in the flour.”

Andrew Heyn – New American Stone Mills

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Stone Ground Organic Flour

Support a local grain economy

Much of the organic wheat we stone mill here is grown by local farms in and around the Adirondack Park.

What we’re helping to revive is a human-scale, local grain economy that provides food resilience in a changing world where global supply chains are unsustainable and often fragile.

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Where to find us

At Our Farmstand

Coming this Summer, stop by our self-service Farm Stand for all that we have to offer. We will post our baking schedule in advance so that you can pick up our breads freshly baked. 

Farmers Markets

Find us year-round, every Saturday at the Saranac Lake Farmers Market and new this year, we’re doing the Peru Farmers Market, which happens on the last Sunday of each month June through October. 

Wholesale Accounts

Our artisan breads, sweet and savory buns, cookies and crackers are available in area restaurants, grocery stores and food co-ops from Mooers Forks to Lake George.