The third edition (Fall 2008) of a terrific new quarterly magazine, Edible Grande Traverse, features a story about our new wood-fired brick oven and the pastries and pizzas that Jen Welty is baking up for sale in our Farm Market.
Her pizzas have been bringing guests back for more. She tops them with the traditional sausage (local) and tomato sauce (homemade) or builds them to order with fromage blanc from Leelanau Cheese Co. and whatever you might want and she has on hand from Nic’s hoop house. She’s also making crusty hearth-baked, French-style breads, scratch-made croissants and scones, and tarts of the season – right now pumpkin, apple and pecan are on the menu.
It’s time to stop by and see what’s new at the Farm.