Meet the Vendors

 

 
 
baby_bundts_LOGOO (1).jpg

Michelle Hines-Tomlinson
4351 Randolph Rd
Morristown, VT 05662-8136
(802) 498-4168
michelle.hines3@gmail.com

Baby Bundts of Vermont

Baby Bundts was created with the consumer in mind. The recipes and flour blends are our own. The idea was to create a gluten free cake that was dense, moist, and flavorful. We were so tired of trying gf products that took on a sandy or granular consistency, ones that hurt your teeth from too much sugar...Our cakes have a wonderful taste. We use ancient grains that have earthy undertones to enhance the texture and gourmet quality- not too sweet or too light. Our cakes light up peoples eyes and make them laugh and smile at the same time while uttering," I can't believe this is gluten free." They are purposely small, serving 1-2 people. Perfect for just you, to share, or give a friend.

Practices

Baby Bundts are a non-GMO product that values using the best ingredients . We strive to keep our cost low and our quality high by making our own flour blends. Each cake is a unique blend of flours. Some have nut flours and meals such as almond, hazelnut, and coconut. Others contain brown rice and sorghum ratios. All of the cakes have a secret ingredient- an ancient grain from Ethiopia called Teff. Baking with teff has enhanced the flavor and texture of our cakes. Teff is a very full bodied grain that is made into a flour. It's brown in color and very earthy while being loaded with iron and protein. The teff flour when used in the correct ratio helps to make the perfect gluten-free baked good. Our cakes have a great balance. Most of the sweetness comes from the glaze on top as you would always find with a bundt cake. Our cinnamon swirl cake with Maple glaze may be our hottest seller and it might be because of the dark robust syrup glaze and that magical burst of cinnamon in your mouth. We only use Dark Robust syrup from Nebraska Knoll Sugar farm in Stowe.


Katie Black & Jim Ryan
3991 East Hill Rd
Wolcott, VT 05680
(802) 888-9909
bearswarmpfarm@hotmail.com

Bear Swamp Farm

We grow all our products organically but are not government-certified. Beef cows are raised on rotationally grazed pastures during the summer months and are fed high-quality hay from our fields in winter, and have access to minerals and kelp year round. Our beef is GMO, hormone, and antibiotic free.

Practices

Bear Swamp Farm is a small diversified farm located in Wolcott located at the headwaters of the Bear Swamp Farm wetland ecosystem. We are fortunate to have prime and statewide soils that produce healthy animals and vegetables that are healthy and of the highest quality. We wholesale and retail greenhouse tomatoes, kale, spinach, garlic, beef, eggs, and sauerkraut.


 



Black-Dirt-Farm.png

Tom Gilbert
393 Stannard Mountain Rd
Greensboro Bend, VT 05842
(802) 533-7033
jenn@blackdirtfarm.com

Black Dirt Farm

Black Dirt Farm is a 250-acre diversified family farm in Stannard, owned & operated by Tom Gilbert. Black Dirt Farm provides commercial compost collection services, produces compost, vermicompost, hay, meat birds, eggs, and draft-powered forest products. We also raise horses and beef, and grow vegetables for our own enjoyment. Our farm is firmly based in regenerative agricultural practices and the creation of sustainable food systems.

Practices

Our farm model integrates our various farm enterprises into a closed loop system. At the core, our compost collection route brings food scraps from the community onto the farm for feeding hens, reducing the need for purchased grain. Uneaten food scraps, various livestock manures, and mulch hay are composted. The active compost is then used to fuel our compost-heated greenhouse and fed to worms to produce worm castings. The finished compost is applied to our land and sold in bulk. This combination of activities leverages the complimentary qualities in each production system, capitalizing on the secondary outputs of each system to create additional value, reducing input and production costs.