Our Story

In 2023, we moved from Virginia to New Hampshire to build something of our own. After years working in food and hospitality, we wanted to do work that reflected our standards, rewarded care and effort, and allowed us to build something steady together. Eden’s Table grew out of that desire—part farm, part bakery, and fully rooted in everyday food done well.

We came to this work by different paths, but always with food, care, and responsibility at the center.

Michael’s background spans restaurants, wine, and agriculture. Over the years, he’s worked closely with small producers and farmers, learning how good food is shaped by patience, systems, and respect for the land. His earlier service in the U.S. Air Force shaped his sense of discipline, follow-through, and pride in doing things properly—values that carry through everything we make.

Addie’s path led through farm kitchens, culinary school, and restaurant work before settling into baking. What started as a practical shift became a lasting passion for pastry, seasonality, and the kind of careful attention baking demands. Gardening and growing food deepened that interest, shaping how she thinks about flavor, ingredients, and the connection between what’s grown and what’s baked.

Today, Eden’s Table is built around making satisfying food with care and intention. We keep things small, personal, and grounded, focusing on food that feels good to bring home and share.