About Green Valley
Grown here. Baked here. Shared locally.
A little farm with a lot going on
Green Valley is part bakery, part market garden and part farm stand — which means no two weeks look exactly the same.
It started with a few extra eggs
Green Valley began with a vegetable patch, a small flock of hens and a sourdough starter that quickly got out of hand. At first, there were simply more eggs, bread and vegetables than we could use ourselves. A little honesty-box stand at the gate gave the extras somewhere to go. Then neighbours started asking what would be available next weekend.
Small by design
We don't try to have everything available all the time. Our weekly bake has an order window so we know what needs to go into the oven. The garden follows the season. Eggs depend on the hens, not a warehouse forecast.
From the garden to the bread bench
Some days at Green Valley are spent feeding hens and picking vegetables. Others are flour-covered days built around dough, ovens and cooling racks. Whether you're collecting a loaf, grabbing eggs from the stand or taking home a box of vegetables, the idea is the same: good local food without making it complicated.