A welcome to our blog!

Greetings!

Welcome to our little corner of the web!

Landon House Bakery is a small endeavor of the Landon family.  We have learned much about baking, wheat, and grains in general over the last few years... we love great bread and want to share with others around us.  Last summer we attended several Fort Wayne farmers markets and were weekly participants in Roanoke's Saturday morning market.  What fun we had!  Though we found it to be a bit challenging, it was certainly fulfilling to share great food and meet great people. 

Though mom is stepping back a bit this year (with the arrival of the newest Landon due in early May), the kids will be carrying on the tradition and even expanding our horizons a bit.  That means more locations, more variety, and lots of fun, right?  We are hoping to share with our customers great information about grains, gluten, whole foods eating, and bread both here and on Facebook. This will hopefully include some video tutorials... Do you have questions?  Post them and we will try to answer!

For those of you who did not see us at markets last year, here is a quick synopsis of our bread:
We grind our own grains with a stone mill, and have for close to 8 years.  The majority of our breads are crafted from hard white wheat, though we use several other grains for specialty breads like rye and 7- grain.  We make both traditional yeast breads and sourdoughs. Sour doughs are of particular interest to us because of their low glycemic impact and their unique qualities.  Our most popular bread is by far the Cinnamon Swirl.  Occasionally we have specialty items like cinnamon rolls, danish, cupcakes, bagels, or flat breads.  Everything is made in our house (hence our name!)  and everyone participates in the process (though admittedly a few people prefer quality control and taste tester roles!) 

We hope you are blessed by our efforts!