Break (bake!) away from the ordinary

Rachel Bullock-Brockway has an obsession. Her knowledge of baking with heirloom, stone-milled grains and local, seasonal produce, inspired her to create a new concept for the area - community-supported baking - which will bring her baking habits to the masses.

Taking a page from community-supported agriculture, community-supported baking is an established idea in the UK, and exists in some urban areas of the U.S. and California, but is new for the Cape Region.

Bullock-Brockway and her husband, Jeremy, opened Green Man Juice Bar in 2007. The innovative couple is looking to create a more meaningful experience with food.

“I’m planning to offer a monthly selection of stoneground, whole grain, naturally leavened baked goods. It will always include bread and might also offer pies, cookies, any other product that is seasonal and interesting to me!” Bullock-Brockway said.

Some of the specialty grains she uses for her bread are Turkey Red wheat, emmer, einkorn, spelt and Abruzzi rye. 

She mixes these by hand, ferments overnight, then bakes, making it a 3-day process.

At a brick-and-mortar bakery there can be a lot of waste. With the community supported model, the client will order specific items for purchase, thereby ending waste.

“I want the community to feel a connection to the food and the process, while eating nourishing and quality baked items,” she said.

Last year she successfully tried a small test market and Bullock-Brockway already has a following.

She is shooting for an October launch.

For information, contact Bullock-Brockway at greenman@greenmanrehoboth.com.