About Us
Erica Andrus chose the name Boundbrook Farm from the name of Boundbrook Island in Massachusetts, where her
grandparents lived, and for the stream, a minor tributary to Mud Creek, which slows and spreads into a broad
ash-dominated wetland in the center of the farm.
Erik Andrus was inspired by a lifelong love of bread and the region's historic tradition of wheat production to develop
wheat and bread as the centerpieces of the life of the farm.
grandparents lived, and for the stream, a minor tributary to Mud Creek, which slows and spreads into a broad
ash-dominated wetland in the center of the farm.
Erik Andrus was inspired by a lifelong love of bread and the region's historic tradition of wheat production to develop
wheat and bread as the centerpieces of the life of the farm.
Boundbrook Farm
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Good Companion Bakery
In times past, the collaboration needed for the growing of crops (wheat chief among them in Western Europe and the
U.S.) provided a rhythm and a structure to life, and a shared sense of values and connection to place that held
communities together. It's our belief that these values are not anachronisms. Community-oriented farming and food
production can help reverse the decline of farming in our region, help solve environmental and social problems, while
bringing products of solid, honest value to the table.
We bake in a retained-heat brick oven designed by Master Oven Builder Alan Scott. We fire the oven with about a
wheelbarrow full of slabwood the day before we bake. The oven stores enough heat in its masonry mass for several
batches of bread. We bake a range of European hearth loaves, including pain au levain, baguettes, batards, ciabatta,
epis de ble, boules, and more. All have a distinctive brick-oven-baked crust.
U.S.) provided a rhythm and a structure to life, and a shared sense of values and connection to place that held
communities together. It's our belief that these values are not anachronisms. Community-oriented farming and food
production can help reverse the decline of farming in our region, help solve environmental and social problems, while
bringing products of solid, honest value to the table.
We bake in a retained-heat brick oven designed by Master Oven Builder Alan Scott. We fire the oven with about a
wheelbarrow full of slabwood the day before we bake. The oven stores enough heat in its masonry mass for several
batches of bread. We bake a range of European hearth loaves, including pain au levain, baguettes, batards, ciabatta,
epis de ble, boules, and more. All have a distinctive brick-oven-baked crust.
A "companion" is someone you break
bread with--the word combines the
Latin roots con, or "with," and "pan,"
or bread. This history, packed into such
an everyday word, shows how
profoundly our culture is linked to the
making of bread.
bread with--the word combines the
Latin roots con, or "with," and "pan,"
or bread. This history, packed into such
an everyday word, shows how
profoundly our culture is linked to the
making of bread.
Boundbrook Farm is a 110 acre diversified farm just outside
of Vergennes, the oldest settlement in Vermont and also its
smallest city. The farm is the largest remnant of the historic
Burroughs Farm, from which our road is named, and
includes land which has been in continuous use since colonial
times.
We bought the property in February 2005, and moved here
summer of 2006. We chose this place for its good land, long
history and vital community. This year we are starting a
Vegetable CSA on the farm, check it out!
of Vergennes, the oldest settlement in Vermont and also its
smallest city. The farm is the largest remnant of the historic
Burroughs Farm, from which our road is named, and
includes land which has been in continuous use since colonial
times.
We bought the property in February 2005, and moved here
summer of 2006. We chose this place for its good land, long
history and vital community. This year we are starting a
Vegetable CSA on the farm, check it out!
