Our Ingredients & Sourcing

We keep our ingredients simple and familiar.

Our goal is to bake food that tastes good and feels good to bring home. Most of the ingredients we use are grown or produced in New Hampshire and the surrounding region. Some things come from farther away when that makes sense for flavor or consistency. Below is a look at the ingredients we use most often.

Grains

Flour is at the center of almost everything we make. We work with Elmendorf Baking Supplies in Massachusetts, who mill flour for us from grains grown in the Northeast. We like the flavor and heartiness of these freshly-milled grains, and they give our breads and baked goods full, old-fashioned flavor.

The oats, wheat, corn, spelt, and rye we use are sourced from small farms across New Hampshire and the Northeast, including Granite Grains in Amherst, Gianforte Farm and Peter and Hanna Martens Farm in New York, Buck Farm in Maine, Oechsner Farm in New York, and Harry Here Farm in Rhode Island. All of these farms are family-owned and most use organic practices.

Fruits, Vegetables, & Herbs

We grow apples, berries, rhubarb, herbs, and vegetables on our farm in Dunbarton and buy additional produce from other local farms when we need it. When fruit is in season, we use it fresh. When it’s not, we rely on frozen, dried, or preserved fruit depending on what works best in a recipe. In each case, we choose what gives the best flavor and texture.

Our menu stays rooted in the fruits and flavors people in New England recognize and look forward to throughout the year.

Dairy & Eggs

Butter, milk, cream, and eggs are essential to the richness of our baking. We source our dairy and eggs from farms and suppliers we trust, primarily here in New Hampshire and New England.

For eggs, we work with Rolfe Farm in Gilmanton. For milk and yogurt, we work with Huckins Farm in New Hampton. The buttermilk powder in our dry mixes comes from Agri-Mark Family Dairy Farms, a cooperative of Northeast family farmers. For butter, we use Plugra, made by Dairy Farmers of America, another cooperative of American family farmers.

Sugar, Honey, & Maple Syrup

Our primary sweetener is organic cane sugar. We also use brown sugar, maple syrup, and honey depending on the recipe. Maple syrup and honey, especially, add the warm, familiar flavors of New England.

The maple syrup we use comes from Kearsarge Gore Farm in Warner. The honey comes from our neighbor, Curtis Rubin of CR Bees Honey, just up the hill from us in Dunbarton.

Cocoa & Chocolate

Good chocolate makes a difference. We use chocolate from Loon Chocolate, a bean-to-bar maker in Manchester, and from Equal Exchange. Both of these companies produce excellent chocolate and are committed to fair labor and transparent sourcing throughout their supply chains.

Nuts & Seeds

We use a range of nuts and seeds depending on the product: walnuts, pecans, sunflower seeds, pumpkin seeds, poppy seeds, and more. When we use oil instead of butter, we choose neutral oils that support flavor and texture without overpowering the recipe.

Extracts & Flavorings

We use natural extracts and flavors when they improve a recipe, and rely on herbs, spices, citrus, and spirits for depth when needed.

We do not use any artificial colors or flavors.

240 Stark Hwy North, Dunbarton, NH 03046

AskTheBakers@EdensTableFarm.com

603-774-1811