Though “regenerative agriculture” may be a popular buzz phrase in climate circles, the practices behind it are anything but new. For decades, a small contingent of farmers have taken steps, like reducing or not tilling a field after harvest, to prevent soil erosion; planting cover crops during the fall; rotating different crops each year to avoid depleting the soil of key nutrients; and controlled grazing of fields by cattle and other livestock.

Bread will be ready for pick up from my back deck on Thursdays

Across the southwestern United States, agriculture essential to feed the nation requires 80% of water supplies that rapidly are shrinking as temperatures rise. Farmers and ranchers around southwestern Colorado this summer are struggling — selling off cattle, cutting back on planting. Many lack options for adapting like the Utes’ mill that maximizes revenue from whatever can be grown. Some have taken second jobs in retail stores and serving tourists.

Check out this small but mighty new stamp! Look for it on your bag! Each of our standard 1.5 lb sourdoughs is made with 100% regionally grown grain, 18.3 square feet in fact! Know that what you eat is supporting sustainable agriculture from grower to miller to baker- to you.

In “Making That Dough,” the fourth episode in her five-part series for Gravy, producer Irina Zhorov explores the business of cottage bakeries—and how small-scale bakers make amazing loaves out of home kitchens and converted garages.

This years winner for most most photographed crop! Announcing Dolma, a hulless black barley that hails from Tibet.

Please join us for our Wheat Harvest Festival!! We will have one of our hogs roasted and fresh baked buns from our wheat. We will also have micro greens from @ahavahfarm. This is a real local farm-to-table agrotourism event.

I’ve been waiting for the “right” moment to share some exciting news about the future of Wilmington Bread Company and finally decided that there’s really no such thing so here we go! We signed a lease a while back and have been building out a new production space that will allow us to better serve the community of Wilmington and surrounding areas. I also left my career as a CPA and am now dedicated to producing naturally leavened bread full-time! Finally, we have brought on a couple of new team members that we will introduce soon. The new space will be primarily production to start but may eventually expand to online order pickup and/or light retail.

Lumi’s first farmer’s market was a success! Only four pastries left at the end of the day. See you all again in two weeks (with more kouign amann)!